Roasted Vegetable Soup
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Roasted Vegetable Soup
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This wonderful recipe for roasted vegetable soup is the tastiest roasted vegetable soup recipe full of tomatoes, root vegetables and more. Perfect all year round.
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Ingredients
- 1 sweet potato
- 3 heirloom tomatoes
- 4 tomatoes on the vine
- 1 bulb garlic
- 1 shallot
- 3 carrots
- 1 yellow onion
- 2 banana peppers
- 6 oz cauliflower florets
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon cumin
- 3 celery stalks
- ¼ cup basil leaves
- 32 oz vegetable broth
- ½ cup heavy cream
- ½ cup parmesan Romano grated
For serving
- Extra parmesan Romano
- croutons
- fresh basil
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Instructions
- Preheat the oven to 400°
- Cut the sweet potato, carrots, shallot, and onion into thick wedges.
- Seed the pepper and roughly chop. Cut the top off the garlic.
- Place sweet potato, carrots, shallot, onions, peppers, garlic, tomatoes on the vine, and cauliflower onto a baking sheet and drizzle with olive oil. Season with salt, pepper, and cumin. Toss to coat.
- Place into the oven on the center rack and bake for 15 minutes. Rearrange and bake for another 15 minutes.
- Squeeze the garlic out of the shell.
- Add all to a large stock pot.
- Add the celery, broth, fennel, parmesan, and a pinch of salt and pepper. Cook for 20 minutes over medium heat.
- Add the basil and heavy cream. Cook for 5 minutes, then use an immersion blender.
- Garnish with fresh chopped basil, parmesan, and croutons. Enjoy!
Notes
- Looking for something to compliment or elevate your soup meal? Check out this list of what to serve with soup that we've compiled for you so you'll be able to switch up your meal. And let me tell you folks, nothing tastes better than soup with crunchy and tasty wonton crisps!
- To take this meal to the next level, check out What to Serve With Chicken and Dumplings.
- Make this meal so much better by adding a mouthwatering side dish. Go to What to Serve With French Onion Soup to get some inspiration.
- Add croutons, if using, right before serving so they don't become soggy.
- Use the freshest vegetables you can find for the best flavor.
- Wash and peel your vegetables before cutting them into evenly sized pieces for uniform cooking.
- Add vegetable broth or water to achieve your desired consistency.
- Taste and adjust the seasoning as necessary.
- Don’t overcrowd your baking sheet when roasting, as this will prevent even cooking of ingredients and could cause burning on some parts of the pan or uneven browning on others. Your goal is they're cooked evenly and tender.
- When blending the veggies with broth in a blender or food processor, use caution as hot liquids can easily splatter. Allow the ingredients to cool slightly before blending. Start on low speed before gradually increasing power until desired smoothness is reached.
Nutrition Information
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Calories
208kcal
(10%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
22mg
(7%)
Sodium
1059mg
(44%)
Potassium
734mg
(21%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
12326IU
(247%)
Vitamin C
41mg
(46%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 1059mg | 44% |
| Potassium | 734mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 12326IU | 247% |
| Vitamin C | 41mg | 46% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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