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Easy Roasted Vegetable Soup recipe for chilly days.
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5 from 38 votes

Easy Roasted Vegetable Soup Recipe

A delicious roasted vegetable soup
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 224kcal

Ingredients

  • 3 tablespoons vegetable 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 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.

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