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–+ servings
Roast Vegetable Soup Photo

Roast Vegetable Soup Recipe

Lauren Keating
Roast vegetable soup comes together quickly with whatever you have in the fridge. Just don't skip the roasting!
3 from 43 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 109 kcal

Ingredients
  

  • 2 Potato peeled and diced
  • 1 Fennel Bulb chopped
  • 4 Carrot 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

Instructions
 

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

Nutrition

Calories: 109kcalCarbohydrates: 18gProtein: 2gFat: 3gSodium: 60mgFiber: 3gSugar: 4g
Keyword Carrots, Fennel, Potatoes, Roasted, Simmered, Soups, Vegetables, Whole30, Zucchini
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