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 tablespoons olive oil; 2 zucchini, cut into 1/2-inch pieces; 1 cup fresh corn kernels (thawed if using frozen) or 1 cup frozen corn kernels (thawed if using frozen); 10 thin asparagus spears, cut into 1/2-inch pieces or 14 lb green beans; 1 teaspoon fresh garlic, minced (optional); ½ teaspoon dried oregano; ½ teaspoon ground cumin; salt, to taste; 5 cups water or 5 cups fat-free chicken broth or 5 cups vegetable broth; 1 tablespoon hot pepper sauce, such as Tabasco (optional); 1 (15 ounce) can chickpeas or 1 (15 ounce) can white beans; 1 cup frozen peas, thawed; ½ cup fresh cilantro, chopped and loosely packed

Servings: persons

2 tablespoons olive oil
2 zucchini, cut into 1/2-inch pieces
1 cup fresh corn kernels (thawed if using frozen) or 1 cup frozen corn kernels (thawed if using frozen)
10 thin asparagus spears, cut into 1/2-inch pieces or 14 lb green beans
1 teaspoon fresh garlic, minced (optional)
½ teaspoon dried oregano
½ teaspoon ground cumin
salt, to taste
5 cups water or 5 cups fat-free chicken broth or 5 cups vegetable broth
1 tablespoon hot pepper sauce, such as Tabasco (optional)
1 (15 ounce) can chickpeas or 1 (15 ounce) can white beans
1 cup frozen peas, thawed
½ cup fresh cilantro, chopped and loosely packed

1
Preheat oven to 450F.
2
Coat the bottom of a large roasting pan by brushing the olive oil over it.
3
Add zucchini, corn, asparagus, garlic (if using), oregano, cumin, and salt; toss well.
4
Place vegetables in oven and roast, uncovered, for about 15-25 minutes, turning occasionally.
5
Remove from oven and allow to cool completely.
6
Transfer the vegetables to a large saucepan and add the broth, hot sauce, chickpeas, peas, and cilantro.
7
Bring to a boil over high heat, reduce heat, and simmer for 30 minutes.
8
Remove from heat and cool.
9
Chill, covered, until ready to serve, up to 2 days ahead.
10
Add more water or broth if the soup is too thick for your taste.
11
If serving hot, heat through and adjust salt to taste.
12
Serve in bowls or mugs.

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 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 zucchini, cut into 1/2-inch pieces, 1 cup fresh corn kernels (thawed if using frozen) or 1 cup frozen corn kernels (thawed if using frozen), 10 thin asparagus spears, cut into 1/2-inch pieces or 14 lb green beans, 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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