Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Butternut Squash, Diced; 1 whole Medium Onion, Diced; 3 whole Large Stalks Celery, Diced; 2 whole Large Carrots, Diced; 2 whole Green Bell Peppers, Seeded And Chopped; 1 whole Large Russet Potato, Scrubbed And Diced (skin ON!); 1 whole Leek, White And Green Parts, Diced; 4 cloves Garlic, Peeled And Cut In Half; 4 Tablespoons Olive Oil; 2 cups Low Sodium Broth Of Choice (chicken Broth Used For Photograph); 2 cups Water; 1 teaspoon Kosher Salt; 1 teaspoon Black Pepper; 1/2 teaspoons Red Pepper Flakes; 1/2 teaspoons Parsley Flakes; 1/4 teaspoons Chili Powder; 1/2 teaspoons Dill Weed; 1 pinch Cayenne Powder

Servings: persons

4 cups Butternut Squash, Diced
1 whole Medium Onion, Diced
3 whole Large Stalks Celery, Diced
2 whole Large Carrots, Diced
2 whole Green Bell Peppers, Seeded And Chopped
1 whole Large Russet Potato, Scrubbed And Diced (skin ON!)
1 whole Leek, White And Green Parts, Diced
4 cloves Garlic, Peeled And Cut In Half
4 Tablespoons Olive Oil
2 cups Low Sodium Broth Of Choice (chicken Broth Used For Photograph)
2 cups Water
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoons Red Pepper Flakes
1/2 teaspoons Parsley Flakes
1/4 teaspoons Chili Powder
1/2 teaspoons Dill Weed
1 pinch Cayenne Powder

1
Heat oven to 400u00b0F. Toss all of the cut vegetables and garlic cloves with the olive oil in a large bowl. Spread evenly in a single layer on a very large jelly roll pan that you've coated with aluminum foil and sprayed with non-stick spray. You may need to use 2-3 pans, depending on what you've got in the cupboard.
2
Roast for 30-40 minutes or until butternut squash and carrots are very soft. Stir every 10 minutes or so to prevent sticking.
3
If using a high-powered blender such as Vitamix or Blendtec: Add the liquids and spices to the blender cup first, then add the roasted vegetables very carefully. Starting on low, gradually increase the speed until a continuous vortex is formed, adding a little more water if the mixture is too thick to spin. Blend to a silky puree, about 4 minutes on medium-high (variable 6 on a Vitamix). Taste and season as necessary. Serve hot with toppings of choice.
4
If using an immersion blender: Add the liquids, spices and vegetables to a high-sided saucepan or soup pot. Turn burner to medium low and puree with an immersion blender until very smooth. Be patient, it might take a bit longer than with the blender. Taste and season as necessary. Serve hot with toppings of choice.
5
Serving ideas: lean protein of choice, croutons, cream fraiche, sour cream, truffle oil.

1850

kcal

Calories

199

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 18 ingredients. The key ingredients include: 4 cups Butternut Squash, Diced, 1 whole Medium Onion, Diced, 3 whole Large Stalks Celery, Diced, 2 whole Large Carrots, Diced, 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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