Roasted Vegetable Soup
This roasted vegetable soup is one of my favorite recipes, and it's so easy to make.
Prep Time45 minutes mins
Cook Time1 hour hr 30 minutes mins
Course: Lunch or Dinner
Cuisine: American
Servings: 8
Calories: 198kcal
Ingredients
- 3 Parsnips chopped bite sized
- 3 Large Carrots chopped bite-sized
- 2 Red or Yellow Peppers chopped bite-sized
- 3 Celery stalks chopped bite-sized
- 2 Sweet Potatoes chopped bite-sized
- 1 Russet Potato chopped bite-sized
- 1 C Grape Tomatoes quartered
- 1/2 Large White Onion chopped bite-sized
- 3 Garlic cloves minced
- 1 C fresh parsley chopped, optional
- 1/2 tbsp salt
- 3/4 tbsp ground pepper freshly ground
- 3 tbsp Olive Oil
- 6 C Vegetable broth
Directions
Heat oven to 400 degrees.
Wash all vegetables.
Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.
On a foil lined baking sheet - toss all vegetables with olive oil and salt & pepper. This means everything except the parsley will be on the baking sheet.
Roast about an hour - or until all veggies are softened. Remove from oven and let cool.
Transfer 1/2 of the vegetables to a soup pot and add about 2 cups of broth to the vegetables.
Using a hand mixer on slow speed, blend the vegetables for about 1 minute.
Add the rest of the broth and vegetables and simmer on low heat to warm through.
Serve immediately with a bowl of chopped parsley on the side.
Serving: 12ounces | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1203mg | Potassium: 763mg | Fiber: 7g | Sugar: 9g | Vitamin A: 13066IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 2mg