Roast Vegetable Soup Recipe

    10 Servings

Ingredients

  • 2 potatoes, peeled and diced
  • 1 fennel bulb, chopped
  • 4 carrots, peeled and cut into coins
  • 1 zucchini squash, chopped
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 4 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 28 ounce can fire roasted diced tomatoes
  • 6 cups vegetable broth, or chicken broth

Directions

  1. Heat your oven to 500°F.
  2. Toss the potatoes, fennel, carrots, and zucchini in 1 tablespoon olive oil.
  3. Spread the vegetables in a single layer on a baking sheet. Roast 15-20 minutes, turning once, until the vegetables begin to caramelize.
  4. Heat the remaining oil in a large soup pot set over medium heat.
  5. Add the garlic, onion, and celery. Cook 6-8 minutes, or until softened.
  6. Stir in the spices. Add the roast vegetables, tomatoes, and broth.
  7. Simmer 10 minutes, or until all the vegetables are cooked through.
  8. Season to taste with salt and pepper. 

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Published:
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Cooking Method:
Simmered
Category:
Soups
Tags:
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Related Recipes:
Soup Recipes, Whole30 Recipes, Simmered Recipes, Vegetable Recipes, Roasted Recipes, Carrot Recipes, Zucchini Recipes, Potato Recipes, Fennel Recipes
Recipe Yields:
10 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Lauren Keating
Recipe Yields: 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 21
Calories 109

% Daily Value*
4%
Total Fat 3g
1%
  Saturated Fat 0g
2%
Sodium 60mg
6%
Total Carbohydrate 18g
4%
  Dietary Fiber 3g
  Sugars 4g
3%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.