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Roasted Veggie Soup

This is a solid way to use up whatever vegetables are sitting in your fridge - you roast everything together and blend it into soup. The roasting gives it way more flavor than just boiling vegetables in broth.
prep time15 minutes
cook time35 minutes
total time50 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 2 large tomatoes, quartered and core removed
  • 2 orange bell peppers, quartered and seeds removed
  • 2 zucchini, quartered and ends removed
  • 2 sweet potatoes, quartered
  • 4 cloves garlic
  • 1 shallot
  • 1 large onion, rough chopped
  • 1/2 cup olive oil
  • Salt, pepper, onion powder, garlic powder, paprika, cayenne, basil, sage, thyme
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 400F and line a sheet pan with parchment paper.
  • Quarter tomatoes and remove cores, quarter bell peppers and remove seeds, quarter zucchini and remove ends, quarter sweet potatoes.
  • Rough chop onion and leave shallot and garlic cloves whole.
  • Place all vegetables skin side up on lined sheet pan.
  • Drizzle with olive oil and season generously with salt and pepper.
  • Roast in center of oven for 25-30 minutes until soft and browning at edges.
  • Let vegetables rest a few minutes, then blend in batches until smooth, starting on low speed and increasing to high.
  • Heat a large saucepan or Dutch oven over medium heat.
  • Pour in blended vegetables and add 1 tsp each of onion powder, garlic powder, paprika, cayenne, basil, sage, and thyme, or season to taste.
  • Stir in heavy cream and heat until gently bubbling, 5-6 minutes.

Notes

Optional - strain through fine mesh sieve for completely smooth texture.