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Roasted Vegetable Soup 

Roasted Vegetable Soup 

What started out as a fridge full of produce that had to be used up has morphed into one of my all-time favorite soups. Roasting the vegetables brings out their flavors, resulting in a soup that’s packed with flavor and so filling! Feel free to customize your soup based on whichever veggies you happen to have on hand. 

YIELD: 68 SERVINGS ROASTED VEGETABLES

  • 2 large zucchini, diced
  • 3 medium yellow squash, diced
  • 2 red bell peppers, diced
  • 2 onions, diced
  • 1 pound frozen cauliflower florets,defrosted
  • 14 cup oil
  • 1 tablespoon kosher salt
  • 12 teaspoon black pepper

SOUP

  • 4 cups vegetable broth
  • about 6 cups water
  • 2 bay leaves
  • 1 tablespoon kosher salt

Prepare the roasted vegetables: Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Place vegetables, oil, salt, and pepper into a bowl. Toss to combine. Divide between prepared baking sheets. Roast for 50–60 minutes, until vegetables are starting to brown.

Prepare the soup: Place roasted vegetables, along with any juices, into a large soup pot. Add soup ingredients; bring to a boil. Simmer for about 1 hour. Discard bay leaves. Using an immersion blender, blend soup well, for about 3 minutes, until fully smooth. Adjust salt and pepper to taste.

PLAN AHEAD: This soup can be prepared ahead and frozen in an airtight container.

(Originally featured in FamilyTable, Issue 670)

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