Roasted 8 Vegetable Soup

This recipe is pure roasted veggie goodness, transformed into a smooth and hearty soup, perfect for these cold winter days.

Ever go on a produce-buying rampage only to have a week pass and said produce is still staring at you every time you open the fridge? Instead of letting it go to waste, the perfect solution is to make this Roasted 8 Vegetable Soup.

I rounded up all the roast-able veggies and went to town on the cutting board. Then, I roasted the veggies until caramelized and crisp on the edges, threw them in a pot with some vegetable broth, and simmered until the veggies were extra tender. I love a smooth soup so I used an immersion blender to puree everything, but you could definitely skip this step and keep it chunky.

This soup is completely customizable. Use whatever veggies you have on hand. You certainly don’t have to use 8 different kinds like me; I just went a little overboard in the produce section over the weekend.

My husband and I have been pairing a a stuffed red pepper with a serving of this soup (only 2 WW points plus btw!) for our meals this week. It’s the perfect lunch!

Roasted 8 Vegetable Soup

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Inspired by Laura Calder's Tizza Soup

Author: Krista

Serves: 6 servings

Ingredients

• 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

Instructions

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.

Notes

Serving size: 1 ½ cups (without optional toppings)
Nutrition Information (per serving) from Caloriecount.about.com
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

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