Roasted Vegetable Soup With Roasted Avocado Recipe

Name: Roasted Vegetable Soup With Roasted Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound plum tomatoes about 5 large, quartered; 1 pound oyster mushrooms fresh, trimmed; 1 sweet onion medium, quartered; 4 teaspoons olive oil divided; 2 teaspoons sea salt McCormick GourmetTM Sicilian, divided; 1/2 teaspoon McCormick Thyme Leaves; 1/2 teaspoon McCormick Sage, Rubbed; 1/2 teaspoon McCormick Black Pepper Ground, divided; 1 avocado medium, peeled, pitted and cut into 3/4-inch chunks; 1 1/2 cups unsalted vegetable stock Kitchen Basics(R); 1 cup water

Servings: persons

1 pound plum tomatoes about 5 large, quartered
1 pound oyster mushrooms fresh, trimmed
1 sweet onion medium, quartered
4 teaspoons olive oil divided
2 teaspoons sea salt McCormick GourmetTM Sicilian, divided
1/2 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Sage, Rubbed
1/2 teaspoon McCormick Black Pepper Ground, divided
1 avocado medium, peeled, pitted and cut into 3/4-inch chunks
1 1/2 cups unsalted vegetable stock Kitchen Basics(R)
1 cup water

1
Preheat oven to 450u00b0F. Place tomatoes, mushrooms and onion in large bowl. Add 3 teaspoons of the olive oil, 1 1/2 teaspoons of the sea salt, thyme, sage and 1/4 teaspoon of the pepper; toss to coat well. In separate small bowl, gently toss avocado with remaining 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
2
Place tomato and mushroom mixture on one side of foil-lined shallow baking pan. Place avocado on other side of pan. Roast 35 to 40 minutes or until vegetables are tender and golden brown.
3
Meanwhile, bring stock and water to boil in small saucepan on medium heat. Cover. Reduce heat to low and keep warm until ready to use.
4
Carefully add the warm stock mixture and roasted tomatoes, mushrooms and onion into blender container, while keeping the roasted avocados on the baking pan. With center part of blender cover removed to let steam escape, puree on high speed until smooth. (Or puree mixture in saucepan with an immersion blender.)
5
Pour soup into serving bowls or mugs and top with roasted avocado. Drizzle with additional olive oil just before serving, if desired.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound plum tomatoes about 5 large, quartered, 1 pound oyster mushrooms fresh, trimmed, 1 sweet onion medium, quartered, 4 teaspoons olive oil divided, and more.

Yes, Roasted Vegetable Soup With Roasted Avocado 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.

That's it — enjoy your meal!

Roasted Vegetable Soup With Roasted Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions