This Easy Roasted Vegetable Soup Recipe is comfort food at its best. Make it the day before for an easy meal!
This recipe goes great with a crusty garlic bread.We hope you enjoyed this quick and easy recipe. If you enjoyed this recipe, please consider sharing. We would love it if you did!
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This soup recipe is comfort food heaven. What I like about it is that you can use whatever vegetables you happen to have on hand. The soup smells wonderful when it is cooking and it goes great with sandwiches too!
This is a great quick dinner idea and is filled with fresh vegetables. I like to use what is on hand and have added different kinds depending on what is on sale. In this recipe, I used mini peppers, but you can use half a bell pepper, instead.
You can also make this a day ahead and it tastes great!
It is perfect to pack into a thermos for lunches too!
I hope you loved this easy lunch or dinner idea! It is great in a lunchbox thermos too!
For more great soup recipes, check out our delicious Mexicorn Chowder a wonderful, hearty soup with potatoes and tri-color corn. You may also like our Chicken Soup with Spaghetti Noodles, a perfect soup for any time, and especially if you have family members that need a little extra comfort.
Be sure to check out our other great soup recipes on the island:
- Easy Mexicorn Chowder – This colorful and creamy soup is made in minutes and is delightfully delicious and filling.
- Potato Chipotle Soup – A tasty potato soup revved up with a little Chipotle pepper. Wonderful for a chilly day or evening.
- Easy Tortilla Soup – This colorful and tasty soup is made in minutes and is delightfully delicious and filling.
Easy Roasted Vegetable Soup Recipe
Easy Roasted Vegetable Soup Recipe
Ingredients
- 3 tablespoons vegetable oil
- 2 cloves garlic chopped
- 1 teaspoon basil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 medium onion chopped
- 5-6 mini peppers chopped
- 1 cup zucchini sliced
- 1 cup mushrooms sliced
- ½ can chopped tomatoes
- 2 cups chicken broth
- ½ c heavy cream
Instructions
- Preheat oven to 450 degrees Fahrenheit
- Mixed together first five ingredients and a medium size zippered bag
- Add peppers, onions, zucchini, mushrooms to the bag and marinade with dressing until vegetables are coated in oil mixture.
- Bake for 20 minutes until lightly brown.
- In a pot over medium heat on stove, add chicken broth, heavy cream, and vegetables from bag.
- Add tomatoes.
- Heat over medium-high heat until just boiling.
- Reduce to simmer and serve.
- Buy pre-cut vegetables like onions and mushrooms.
- Roast the vegetables ahead of time and refrigerate until ready to make the soup.
- Double the recipe for larger servings.If you are not yet subscribing to my newsletter, you can subscribe here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!If you try this recipe or any other recipe on Organized Island, please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! To see what I am up to, check out my stories on Instagram and let me know you are following. It would bring me much joy!Want to streamline your weekly meals? Check out my Beginner’s Guide to Meal Planning book on Amazon.
What is your favorite winter soup?
Tamara says
Look at those yummy crackers! I can totally imagine what this must smell and taste like. I really would love it. It has chicken broth and heavy cream and vegetables – nothing not to love!
GiGi says
I just adore roasted vegetables so so so much! <3 There is something about them that just makes them so very tasty!!
Raquel says
Yes and they are so good for you too!
Liz says
We start a streak of sub-zero days tomorrow!! This is going on the menu!!!
Raquel says
Whoa! That is cold! This is a great soup to warm up with!