Roasted Garden Vegetable Soup Recipe

Name: Roasted Garden Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 can 28 oz diced/whole tomatos; 2 garlic cloves; 2 red bell pepper, sliced; 4 medium size carrots, chopped; 1 large yellow onion, chopped; 3 garlic cloves; 1/2 cup olive oil; 1/2 tsp red pepper flakes; 1 tbsp basil; 1/2 tsp thyme; 1/2 tsp oregano; 4 cup chicken or vegetable broth

Servings: persons

2 can 28 oz diced/whole tomatos
2 garlic cloves
2 red bell pepper, sliced
4 medium size carrots, chopped
1 large yellow onion, chopped
3 garlic cloves
1/2 cup olive oil
1/2 tsp red pepper flakes
1 tbsp basil
1/2 tsp thyme
1/2 tsp oregano
4 cup chicken or vegetable broth

1
Pre-heat oven to 400A.
2
In a bowl, toss tomatos (reserving excess juices), bell pepper and 2 cloves of garlic with olive oil and a sprinkle of salt & pepper.
3
Transfer to baking dish and roast for approximately 40 minutes.
4
*I also added a bit of basil*
5
Chop up remaining garlic, carrots and onion.
6
Saute until tender.
7
In a large pot, combine leftover tomato juices with soup stock.
8
Add sauteed onion, carrots and garlic to pot.
9
Add spices.
10
Bring to a simmer.
11
Add roasted veggies.
12
Simmer on medium low heat for 20 minutes
13
Let soup cool down completely, then put through food processor until you reach your prefered consistency.
14
I blend mine until creamy.
15
Re-heat and enjoy :)

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 can 28 oz diced/whole tomatos, 2 garlic cloves, 2 red bell pepper, sliced, 4 medium size carrots, chopped, and more.

Yes, Roasted Garden Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garden Vegetable Soup

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