Roasted Vegetable Soup


" Roasted Vegetable Soup doesn’t have to be complicated to be delicious. This easy homemade vegetable soup recipe uses seasoned roasted veggies for great flavor and just a few minutes of hands on time."

- Debra Klein


Olive Oil Onion Parsnip Carrots Green Cabbage Cauliflower Brussel Sprouts Italian Seasoning Crushed Red Pepper Zucchini Red Pepper Vegetable Stock Garlic Cloves Diced Tomatoes

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Prep The Vegetables

Dice onion, peel and thinly slice carrot and parsnips. Trim cauliflower and cut into florets. Trim brussel sprouts and cut larger sprouts in half. Trim ends off zucchini and cut into rounds. Deseed the red bell pepper and roughly chop.

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Roast The Vegetables

Place onions, carrots, parsnips, cabbage, cauliflower and brussels sprouts on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper. Roast for 10 minutes.

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Serve & Enjoy

While the veggies roast, heat soup pot over medium heat. Swirl in 1 teaspoon olive oil and saute garlic for about 30 seconds, careful not to burn. Pour in stock and tomatoes and bring to a low simmer. When veggies are done, add them to the soup and stir well.

Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.