Easy Roasted Vegetable Soup Recipe
This delicious Roasted Vegetable Soup is the perfect comforting soup for the season. Loaded with fresh roasted veggies, this is also super easy to make.
Servings: 4
Calories: 224kcal
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic chopped
- 1 teaspoon basil
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- ½ medium onion chopped
- 5-6 mini peppers chopped
- 1 cup zucchini sliced
- 1 cup mushrooms sliced
- ½ can chopped tomatoes
- 3 cups chicken stock or broth or vegetable broth
- 1 teaspoon Italian seasoning
- 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.
- Transfer seasoned vegetable mixture to a baking sheet in a single layer.
- Bake for 20 minutes until lightly brown.
- In a large pot over medium heat on stove, add chicken broth or vegetable , heavy cream, and vegetables from bag.
- Add tomatoes and Italian season.
- Heat over medium-high heat until just boiling.
- Reduce to simmer and serve.
Notes
- Buy pre-cut vegetables like onions and mushrooms. You can saute garlic the garlic in a little butter beforehand for added flavor.
- Roast the vegetables ahead of time and refrigerate until ready to make the soup.
- Double the recipe for larger servings. This makes the perfect lunch for the next day.
- Store leftovers in an airtight container in the refrigerator
Nutrition
Serving: 1cup | Calories: 224kcal | Carbohydrates: 6g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 1024mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 1mg