Roasted 8 Vegetable Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 medium carrots, roughly chopped
  • 3 cups cubed butternut squash
  • 1 onion, roughly chopped
  • 2 cloves garlic
  • 3 roma tomatoes, sliced into quarters
  • 3 cups chopped cauliflower
  • 1 turnip, peeled and roughly chopped
  • 1 red pepper, roughly chopped
  • 1 tbs olive oil
  • Salt and pepper
  • 6 cups vegetable broth
  • 1 tsp herbs de provence (or your favorite dried herb blend)
  • Water (if needed. Start with 1 cup)
  • Juice of 1 lemon
Optional toppings
  • olive oil
  • toasted almonds
  • Chopped fresh parsley
  1. Preheat oven to 400 degrees.
  2. Place all the vegetables on a large baking sheet. Drizzle with olive oil. And sprinkle with a healthy dose of salt and pepper. Toss the veggies with your hands to coat them in the oil and seasoning.
  3. Roast the veggies for 30-35 minutes until crisp and tender.
  4. Place the roasted veggies in a large stock pot or dutch oven over high heat.
  5. Add the vegetable broth and herbs de provence.
  6. Bring mixture to a boil and then let it simmer for 10 minutes.
  7. Puree the soup using an immersion blender, food processor, or regular blender until it reaches a smooth consistency. You could also leave the soup chunky.
  8. Add water if needed until the soup reaches your desired consistency.
  9. Add the lemon juice and stir to combine.
  10. Give the soup a taste and add salt and pepper if necessary.
  11. Ladle the soup into bowls. Drizzle with a touch of olive oil and sprinkle with chopped toasted almonds and fresh parsley, if desired.
Serving size: 1 ½ cups (without optional toppings)
Nutrition Information (per serving) from
Calories: 110 Fat: 2.6g Carb: 20.5 Fiber: 6g Protein: 3g Sugar 9.4g Sodium: 578mg
Weight Watchers Points (calculated on member website)
WW: 2 Points Plus
Recipe by Destination Delish at