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Roasted Vegetable Soup

New Years Eve a few years back I decided to have a small get together. I had big platters of roasted vegetables and red pepper dip to spread on baguettes. The next day I threw the leftovers into a pot and made soup. It was fantastic and has been added to the “keepers” pile.

Roasting any vegetable brings out the sweetness and richness of a vegetable and is my favorite method for cooking vegetables (try brussel sprouts!). This soup is a pot full of health (yes, even with the bacon and cream). Vegetarian, low fat, low calorie, tons of vitamins (see nutrition info below). Most importantly it is very satisfying and flavorful. I like to top mine with a little sour cream or shredded parmesan (or both).

For you eaters who want the meat‚ add some kielbasa.

Nutrition Information (Serving Size 1.5 cups): Calories: 134, Fat: 6.8g, Carb: 15g, Sugars: 5g, Protein: 5g

INGREDIENTS

  • Bacon, 2 slices cut into lardons
  • Yellow Onion, 1 medium diced
  • Olive Oil
  • Cauliflower, 1 head chopped into large pieces
  • Broccoli, 1 bag or 2 heads cut into florets
  • Baby carrots, small bag
  • Zucchini, 3 sliced lengthwise
  • Cherry tomatoes, 1 pint
  • Roasted garlic, 3 cloves
  • Tomato Paste, 6 tablespoons
  • Chicken Stock, 6 cups
  • Bay leaves, 3 whole
  • Thyme, 4 sprigs or 1 teaspoon dried
  • Half and Half, 1/4 – 1/2 cup
  • Kosher salt & freshly ground black pepper

*Use any combination of vegetables you have on hand. I’ve used asparagus and bell peppers in the past.

DIRECTIONS

Preheat oven to 350.

On large sheet pans toss vegetables with olive oil, salt and pepper and roast for 20-30 minutes. The tender vegetables may take a shorter amount of time so keep your eye on them. Remove from oven and set aside.

Preheat large soup pot over medium heat. Add 1 tsp. olive oil and bacon and cook until bacon is brown and crispy. Remove bacon to drain on paper towel and set aside.
Add onion to pot and saute until translucent.

While onion is sauteing, puree 1/2 of the roasted vegetables in a food processor until very fine. Add to onion mixture. Pulse the remaining vegetables in the food processor into larger chunks. Add to the pot with the roasted garlic. Add tomato paste, crushed red pepper, salt and black pepper to the vegetable mix and cook until tomato paste is brown. Add chicken stock, bay leaves and thyme and stir to combine.

Cook for 20 minutes** on low heat. Add the half and half and cook for an additional 10 minutes.

Serve with parmesan toast on top of soup.

** This can be cooked up to an hour‚ but more stock may need to be added.

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