Roasted-Vegetable Soup Recipe

Name: Roasted-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 1/2 cups coarsely chopped onion; 1 cup chopped carrot; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 5 plum tomatoes, halved (about 1 pound); 3 garlic cloves, sliced; 4 cups vegetable broth (1 [32-ounce] box); 1 cup cubed peeled baking potato; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 (28-ounce) can whole tomatoes, undrained and chopped

Servings: persons

2 1/2 cups coarsely chopped onion
1 cup chopped carrot
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 plum tomatoes, halved (about 1 pound)
3 garlic cloves, sliced
4 cups vegetable broth (1 [32-ounce] box)
1 cup cubed peeled baking potato
1 teaspoon dried oregano
1 teaspoon dried basil
1 (28-ounce) can whole tomatoes, undrained and chopped

1
Preheat oven to 425u00b0.
2
Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425u00b0 for 30 minutes or until vegetables are tender.
3
Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
4
Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.

No nutrition data on file — estimate from the ingredient list.

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 1/2 cups coarsely chopped onion, 1 cup chopped carrot, 1 tablespoon olive oil, 1/4 teaspoon salt, and more.

Yes, Roasted-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-Vegetable Soup

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