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Roasted Vegetable Soup

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 6 servings 1x

Scale

Ingredients

  • 1 lb. cubed butternut squash
  • 3 carrots, peeled and cut 
  • 2 zucchini, cut into 1/2 inch rounds
  • 1 red pepper, cored and chopped 
  • 1 yellow onion, peeled and cut into 1/2 inch pieces 
  • 1/4 cup oil (I used avocado oil)
  • 1 teaspoon kosher salt 
  • 2 cloves garlic, minced 
  • 4 cups water
  • 1 tablespoon Better Than Bullion chicken base 
  • 14.5 ounce can Italian style stewed tomatoes
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 10 turns of a pepper mill 
  • 2 dried bay leaves
  • 1 cup heavy cream

To Serve

  • Rustic Buttery Garlic Croutons 
  • Freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees. 
  2. Arrange prepared squash, carrots, zucchini, pepper, and onion onto a baking sheet.  Drizzle with oil and sprinkle with salt.  Toss to coat. 
  3. Roast vegetables, stirring halfway through, for 30 minutes, or until they are soft and caramelized. Add garlic to the baking sheet for the last 5 minutes of roasting. 
  4. In a crockpot on the high setting, mix together 4 cups of boiling water with chicken base.  
  5. Add roasted vegetables and all remaining drippings on the baking sheet to the crockpot.
  6. Add stewed tomatoes, basil, thyme, oregano, pepper, and bay leaves. 
  7. Cover and cook on high heat for 2-3 hours, or low 4-6 hours. 
  8. Remove the bay leaves. Being careful not to overfill the blender, blend the soup* until smooth in batches, and return to crockpot. An emersion blender will also work if you have one. 
  9. Stir in heavy cream, and taste.  Add additional salt and pepper to taste. Turn heat to the low setting until ready to serve. 
  10. Serve with rustic croutons and freshly grated Parmesan cheese. 

Notes

*When blending hot liquid, be careful not to overfill and make sure that the blender pitcher is vented so that hot air can escape as it blends. 

**This recipe is adapted from The Pioneer Woman’s Roasted Vegetable Soup. 


Nutrition

  • Serving Size: 1 Serving
  • Calories: 306
  • Sugar: 9.2g
  • Sodium: 996mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12.1g
  • Trans Fat: 0.5g
  • Carbohydrates: 21g
  • Fiber: 5.3g
  • Protein: 4.8g
  • Cholesterol: 47mg