Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups onions, chopped; 1 cup carrot, chopped; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 lb plum tomato, halved; 3 garlic cloves, sliced; 4 cups vegetable broth; 1 cup potato, cubed; 1 teaspoon oregano; 1 teaspoon basil; 28 ounces canned diced tomatoes, undrained

Servings: persons

2 ½ cups onions, chopped
1 cup carrot, chopped
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 lb plum tomato, halved
3 garlic cloves, sliced
4 cups vegetable broth
1 cup potato, cubed
1 teaspoon oregano
1 teaspoon basil
28 ounces canned diced tomatoes, undrained

1
Preheat oven to 425.
2
Combine first 7 ingredients in a oven proof dish; toss to coat.
3
Bake for 30 minutes or until vegetables are tender.
4
Bring broth and remaining ingredients to a boil.
5
Simmer 15 minutes or until potato is tender.
6
Add roasted vegetable to potato mixture.
7
In several batches, place in blender and process until smooth.
8
Return to pan and cook 5 minutes until thoroughly heated.

350

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 ½ cups onions, chopped, 1 cup carrot, chopped, 1 tablespoon olive oil, ½ 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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