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Creamy Roasted Vegetable Soup
Want a luxuriously creamy vegetable soup recipe? Use leftover roasted root vegetables, squash and other odds and ends to make this quick and easy roasted veggie soup in your blender. It's simple, healthy and takes just a few minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 302 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 1 teaspoon olive oil
- 1 cup diced onions
- 3 cups leftover roasted root vegetables such as potatoes, squash, onions, fennel, pumpkin, carrots, leeks,
- 2 cups homemade vegetable stock
- 1 cup cream or half and half
- salt and pepper to taste
FOR TOASTED CROUTONS:
- 2 slices stale bread (preferably a bakery sourdough or Italian loaf) crusts removed
- 1 tablespoon butter
OPTIONAL GARNISHES: choose 2-3
- Toasted croutons
- swirl of cream
- fresh herbs rosemary, thyme, chives or parsley
- pat of butter
- dollop of sour cream
- toasted pecans or walnuts
- fried oyster crackers
Instructions
FOR CRUNCHY CROUTONS:
- Preheat the oven to 325°F.
- Tear the bread into large chunks and transfer to a mini food processor. Add the butter and pulse several times, to break down the bread pieces into smaller shreds, but not fine crumbs.
- Transfer the buttered bread to a sheet pan, spread into an even layer and bake for 8-10 minutes. Flip or stir the breadcrumbs and spread them into an even layer and bake for an additional 5-8 minutes or until the crumbs are toasted and crunchy.
Cup of Yum
FOR THE ROASTED VEGETABLE SOUP:
- In a small skillet, heat the olive oil over medium heat and add the diced onion. Cook for 4-5 minutes, stirring occasionally until the onions are softened and translucent.
- Transfer the onions and leftover roasted vegetables to the blender. Add the broth and fix the lid on the the blender. Blend on high speed for 30 seconds to a minute until the vegetables are completely pureed and the soup is very smooth.
- Taste the blended vegetables for seasoning and adjust as necessary with salt & pepper. Transfer the soup to a large saucepan and stir in the cream or half and half. Heat over medium heat, stirring occasionally until the soup is hot.
- Ladle the soup into bowls and garnish with crunchy croutons or your favorite toppings.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
696mg
(29%)
Potassium
553mg
(16%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
553IU
(11%)
Vitamin C
21mg
(23%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 696mg | 29% |
| Potassium | 553mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.