How many servings does this recipe make?

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

What ingredients do I need for Roasted Vegetable Soup?

You need 18 ingredients. The key ingredients include: 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, and more.

Is Roasted Vegetable Soup suitable as soups & stews?

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

How do I store leftover Roasted Vegetable Soup?

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

Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Roasted Vegetable Soup

Eats Now Editorial Team · 1347 kcal · Soups & Stews

Roasted Vegetable Soup – a delicious recipe with eggplant, zucchini, sweet red peppers, mushrooms, sweet potato, potato. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Roasted Vegetable Soup

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