I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.
I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!
I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.
- 4 carrots
- 1 red bell pepper
- 1 medium sweet potato
- 1 zucchini
- 1 yellow squash
- 1 large tomatoseeded
- 1/2 large yellow onion
- 1 jalapeno pepper
- 2tablespoons extra virgin olive oil
- 4cups vegetable broth
- sea salt
- Ground black pepper
- 1tablespoon fresh basilchopped (optional)
- Preheat the oven to 400 degrees.
- Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
- Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
- In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
- Sprinkle with chopped basil and serve.