Incredibly Delicious Roasted Vegetable Soup
In my quest to lose weight, I've turned to making soups 3 nights a week. John and I love coming up with new recipes and this roasted vegetable soup is one of our favorites. It's not only totally delicious, but it's also very healthy for you, chocked full of vitamins and minerals that are often lacking from our diets.
I developed this soup recipe a few years ago when my elderly Mom lived with me. Mom loved soups - it was one of the few things I could almost always coax her into eating even when her elderly appetite waned. Mom would even request that I make roasted vegetable soup during cold winter nights. Served with a side of garlic toast, it was one of her favorite meals.
I've scaled down the recipe for this Squidoo lens. Usually, I double or even triple it as I serve the roasted vegetables as a side dish with dinner and then make the soup the next day. Also, you can pretty much add in or take out any vegetables to your liking. This recipe is just our own preference.
So, let's get on the road with the recipe, shall we? Off we go!
- Prep time: 30 min
- Cook time: 15 min
- Ready in: 45 min
- Yields: 4 or so
- 1 Zucchini
- 1 Yellow Squash
- 1 Red Pepper
- 1 Green Pepper
- 5 Green Onions
- 2 Roma Tomatoes
- Vegetable stock, if needed, for preferred consistency
- 1/4 Cup Olive Oil
- 1/4 Cup Good Quality Balsamic Vinegar
- 1/8 Cup Lemon Juice (can be omitted if you choose)
- Salt and Pepper
- Add all marinade ingredients into a ziplock bag. You can use a bowl but a bag is just more convenient and easier to use to marinade the vegetables.
- Preheat a grill (or a broiler) to medium high. I prefer a grill as it gives the best roasted flavor.
- Slice vegetables into similar sized pieces. No need to be fussy about it though as you'll eventually blend them into the soup.
- Dip each vegetable into the marinade before placing on the grill or broiler pan.
- Place each veggie onto the grill or broiler. Roast until just charred and remove from grill.
- Allow to cool slightly and place vegetables into marinade bag. Let sit at least 15 minutes. For the very best flavor, let them sit in the marinade overnight.
- Add all vegetables into a blender. You probably won't need to add vegetable stock as the veggies have enough liquid to puree into a soup. Blend well.
- Heat either on stove or microwave. Garnish with one roasted green onion and serve with a side of garlic toast. Totally delicious!
John came home with this gadget for Christmas. At first, I though it was a bit overkill until I saw what the thing does! It's not only a blender, but it will heat your soup too. Well worth the money!
This stick blender is nice to have on hand to blend soups right in the pot.
I love this book. It gives me inspiration to create my own vegetarian soup recipes.
Do you love soup like we do? After a dinner of a hearty soup, I wake up feeling much less bloated than if I'd had a big dinner. Soup is a mainstay in our kitchen.