Roasted Vegetable Soup Recipes

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EASY HEALTHY ROASTED VEGETABLE SOUP



Easy Healthy Roasted Vegetable Soup image

This Easy Healthy Roasted Vegetable Soup is a simple healthy soup recipe that's packed with freshly roasted seasonal vegetables! It's quick and easy to make!

Provided by Chrissie (thebusybaker.ca)

Categories     Appetizer     Dinner     Side Dish     Soup

Time 1h15m

Number Of Ingredients 13

1 eggplant, cut in half and remove stem
1/2 head cauliflower, cut into large florets
2 onions, quartered
2 red bell peppers, halved
4 cloves garlic, peeled
3 large tomatoes, quartered
1 medium zucchini, cut into large chunks
5 large carrots, peeled and roughly chopped
2 tablespoons olive oil
salt and pepper, to taste
5 cups chicken or vegetable stock
1 cup full fat coconut milk (or half and half, if you prefer)
your favourite dairy-free or dairy yogurt and fresh herbs for serving

Steps:

  • Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
  • Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
  • Drizzle the olive oil over top and sprinkle with salt and pepper.
  • Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
  • Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
  • Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
  • Simmer for about 10-15 minutes and then turn off the heat.
  • Add the coconut milk (or half and half) and puree until smooth.
  • Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

Nutrition Facts : ServingSize 1 serving, Calories 221 kcal, Carbohydrate 24 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 269 mg, Fiber 6 g, Sugar 12 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 18

1 medium eggplant, cut into 3/4-inch pieces
2 medium zucchini, cut into 3/4-inch pieces
2 large sweet red peppers, cut into 3/4-inch pieces
1/2 pound fresh mushrooms, quartered
1 large sweet potato, peeled and cut into 3/4-inch pieces
1 large potato, peeled and cut into 3/4-inch pieces
1 medium leek (white part only), sliced
6 garlic cloves, minced
4 cans (14-1/2 ounces each) vegetable or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 to 3 teaspoons red wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

Nutrition Facts :

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!

Provided by Nicky Corbishley

Categories     Lunch

Time 50m

Number Of Ingredients 15

1 large sweet potato (peeled and chopped into chunks)
1 red bell pepper (deseeded and chopped into chunks)
1 yellow bell pepper (deseeded and chopped into chunks)
2 medium carrots (peeled and chopped)
3 cloves garlic (left in the skin)
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp paprika
½ tsp ground cumin
1 red onion (peeled and chopped into wedges)
1 litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten free))
35 g (1/3 cup) grated parmesan
2 tbsp grated parmesan
a few sprigs of fresh thyme

Steps:

  • Preheat the oven to 200C/400F
  • Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
  • Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
  • Place in the oven for 20 minutes, turning everything over after 10 minutes.
  • After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
  • Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
  • Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
  • Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
  • Stir in the parmesan and season to taste.
  • Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

Nutrition Facts : Calories 228 kcal, Carbohydrate 20 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 1505 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large yellow squash, halved and sliced into 1/4-inch half-moons
1 large yellow onion, halved and sliced thin
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/4 cup olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 cloves garlic, minced
4 cups chicken stock
One 14.5-ounce can stewed tomatoes
1 cup heavy cream
1 bay leaf
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 475 degrees F.
  • Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
  • Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
  • Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
  • Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED ROOT VEGETABLE SOUP



Roasted Root Vegetable Soup image

Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.

Provided by Kitzy

Categories     Onions

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 9

1/2 small butternut squash, peeled, seeded and cubed
1 carrot, cut into thick rounds
1 small parsnip, cubed
1/2 small swede, cubed
1 leek, thickly sliced
1/2 onion, cut into two
dried herbs
3 sprigs fresh rosemary
600 ml vegetable stock

Steps:

  • Preheat the oven to 200C/400F/gas mark 6.
  • Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
  • Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
  • Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
  • Return to the saucepan and heat through.
  • Serve hot.

Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 28.1, Fiber 5.2, Sugar 8, Protein 2.7

ROASTED WINTER VEGETABLE SOUP



Roasted Winter Vegetable Soup image

This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.

Provided by Always Cooking Up Something

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray
1 small butternut squash - peeled, seeded, and cut into large chunks
3 rutabagas, peeled and cubed
4 parsnips, peeled and thickly sliced
4 new potatoes, peeled and halved
10 cups chicken stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil

Steps:

  • With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
  • Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  • Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
  • Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
  • While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
  • Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 8

6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
  • In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
  • In batches, puree in blender. Stir in basil.

Nutrition Facts : Calories 198 g, Fat 8 g, Protein 5 g

OVEN ROASTED VEGETABLES



Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
  • Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
  • Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 3

Number Of Ingredients 12

2 tablespoons olive or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 sweet onion, halved lengthwise, sliced
1 medium red bell pepper, coarsely chopped
1 (8-oz.) pkg. fresh whole mushrooms
3 garlic cloves, minced
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
  • In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
  • Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
  • In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 80 mg, Fat 7, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 1/2 Cups, Sodium 820 mg, Sugar 7 g

ROASTED AUTUMN VEGETABLE SOUP



Roasted Autumn Vegetable Soup image

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

Steps:

  • Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

I "created" this recipe just to get some of those veggies I don't like into my diet. LOL It is probably a combination of ideas I have seen on TV or on recipe sites LOL Each time I make it there is a change with what I put in for veggies and amounts.So feel free to add or subtract from it to make it your own. I even used my immersion blender to make a semi pureed soup. Great way to hide those veggies picky eaters would never try LOL All amounts listed are approximate .

Provided by wicked cook 46

Categories     Low Protein

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs russet potatoes, about 4 large
1 lb turnip, about 2 small
1 large red onion
3 garlic cloves, minced
1 lb eggplant, about 1 medium sized
1/4 lb zucchini, about 1 medium
1 lb parsnip, about 2 small
1 lb carrot, about 3 large
1 large red pepper
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dry basil
1 teaspoon dried thyme
1 teaspoon dry oregano
6 cups beef broth or 6 cups vegetable broth

Steps:

  • Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
  • Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
  • I also use separate bowls when removing from the oven.
  • Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
  • Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
  • Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

Nutrition Facts : Calories 317.8, Fat 10.8, SaturatedFat 1.7, Sodium 655.9, Carbohydrate 48.5, Fiber 10.9, Sugar 13.6, Protein 9

CREAMY ROASTED VEGETABLE SOUP RECIPE



Creamy Roasted Vegetable Soup Recipe image

Roast a variety of vegetables with garlic and cracked black pepper for our Creamy Roasted Vegetable Soup Recipe. Then swirl it together with Dijon mustard in this quick and easy-to-make vegetable soup recipe.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 10

1 lb. mixed red and yellow peppers, cut into 1-inch-thick slices
2 large tomatoes, quartered
1 onion, quartered
1 cup sliced peeled carrots
3/4 cup zucchini slices (1 inch thick)
1/4 cup minced garlic
1/4 tsp. freshly cracked black pepper
1 Tbsp. olive oil
3-1/2 cups chicken broth
1/4 cup GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 375ºF.
  • Combine vegetables, garlic, black pepper and oil; spread onto bottom of shallow foil-lined pan.
  • Bake 25 min. or until vegetables are lightly browned.
  • Transfer vegetables to large saucepan. Add broth; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally. Remove from heat; stir in mustard. Add to blender, in batches; blend until smooth.

Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

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From foodnetwork.ca
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ROASTED ROOT VEGETABLE SOUP - SHE LIKES FOOD
2015-01-05 Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through. Heat a large pot over medium heat and add in 1 teaspoon ...
From shelikesfood.com
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ROASTED VEGETABLE SOUP RECIPE - RORI SPINELLI | FOOD & WINE
Instructions Checklist. Step 1. Preheat the oven to 400°. Put the beets and garlic on a large piece of foil and sprinkle with the water. Wrap the beets and garlic in the foil and roast for about ...
From foodandwine.com
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ROASTED VEGETABLE SOUP WITH PARSLEY AND CHICKEN - CTV
Squeeze the roasted garlic from their skin into a blender. Add the roasted vegetables with 1-1/2 cups (350 millilitres) of the hot broth into the blender. Blend until smooth, adding more broth, if desired. Add chopped parsley and blend. Transfer soup into saucepan and heat on medium-low until hot. Season with lemon juice, salt and pepper.
From more.ctv.ca
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ROASTED VEGETABLE SOUP RECIPE | MYRECIPES
Directions. Heat chicken stock in a large saucepan over medium heat. Place 4 cups vegetable mixture in the bowl of a food processor. Add stock, 1 cup at a time, processing after each addition until smooth. Add soup to saucepan; simmer 2 minutes. Stir in sour cream, vinegar, salt, ground red pepper, and nutmeg. Place 1 1/2 cups soup in each of 4 ...
From myrecipes.com
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RECIPES | GOODTO
2022-06-02 Greek-style stuffed chicken and salad. Made with spinach, feta and mixed vegetables - just 313 calories and ready in 30 mins.
From goodto.com
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CREAMY ROASTED VEGETABLE SOUP FROM LEFTOVERS - GARLIC & ZEST
How to make creamy vegetable soup. Sauté onions in olive oil until softened and translucent. Combine the onions and leftover roasted root vegetables in a blender. Add the broth and blend until creamy and smooth. Transfer the roasted vegetable puree to a saucepan over medium high heat. Stir in the cream and heat over medium high heat until warm.
From garlicandzest.com
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ROASTED VEGETABLE SOUP RECIPE - I'D RATHER BE A CHEF
Instructions For the Soup. Preheat the oven to 425 degrees. While the oven is heating, line a roasting pan with heavy duty foil. Toss the cut vegetables with …
From idratherbeachef.com
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ROASTED TOMATO AND VEGETABLE SOUP RECIPE | EATINGWELL
Directions. Step 1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes. Advertisement. Step 2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
From eatingwell.com
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ROASTED ROOT VEGETABLE SOUP RECIPE - FOOD FUN & FARAWAY PLACES
2015-01-05 Transfer half of the vegetables to a soup pot. Add 2 cups of broth. Using a hand mixer on slow speed, blend the vegetables for about 1 minute. Add the rest of the broth and vegetables, simmering on low heat to warm through. Serve immediately with a bowl of chopped parsley on the side for those who like it.
From kellystilwell.com
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HEALTHY CREAM OF ROASTED VEGETABLE SOUP - HOSTESS AT HEART
2015-11-05 Ingredients. 2 cups Mixed vegetables of your choice include potato or squash to achieve creamy texture include potato or squash to achieve a creamy texture. 2 cups Low sodium, fat free vegetable broth or stock. Fresh or dried herbs I love rosemary, thyme, and sage. Salt and Pepper.
From hostessatheart.com
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Top Asked Questions

How to make creamy soup made with roasted vegetables?
Then check out this creamy soup made using roasted vegetables! Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside. In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables.
Can I use frozen roast vegetables for Soup?
This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Read more about sharing. Preheat the oven to 200C/180C Fan/Gas6. Place the vegetables and garlic in a roasting tin.
What is the best way to make tomato soup with vegetables?
Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out of their skins to add in there too. Add a litre of vegetable stock and simmer for 5 minutes Blend carefully with a hand blender, then stir in grated parmesan (or vegetarian hard cheese) and a little more seasoning.
How long does it take to make roasted root vegetable soup?
This hearty, delicious roasted root vegetable soup is made from scratch but is super uncomplicated and comes together in minutes. Most of the work is done in the oven and the soup itself takes only about 5 minutes to cook! Today I made a side dish and turned it into a soup - a roasted root vegetable soup.

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