Chunky Roasted Vegetable Soup

Colorful and chunky vegetables in a brothy soup.

4.92 from 46 votes

Chunky Roasted Vegetable Soup

This Chunky Vegetable Soup Recipe uses roasted veggies for a quick and easy homemade vegan soup that's loaded with great taste and crisp tasty vegetables, Italian spices and canned tomatoes.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 80kcal

Author: Debra Klein

Equipment

Ingredients

2 Tablespoons olive oil, divided optional: see note below
1 large onion diced
1 large parsnip peeled and sliced into ½" rounds
3 large carrots peeled and sliced into ½" rounds
¼ head cauliflower cut into florets. about 1 cup
10 large Brussels sprouts trimmed and cut into ½s or large sprouts cut into ¼s
¼ head green cabbage about 2 cups roughly chopped
1 teaspoon dried Italian spices
½ teaspoon sea salt optional....especially if you bought commercial stock that already contains sodium.
¼ teaspoon crushed red pepper
1 large zucchini ¼d lengthwise and then cut into ¼" slices.
1 large red bell pepper trimmed, seeded and roughly chopped.
5 cloves fresh garlic
1 28-oz can diced tomatoes
6 cups vegetable stock

Instructions

Preheat oven to 375
PREPARE VEGGIES: 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. If zucchini is thick across the middle, cut in half lengthwise first. Deseed the red bell pepper and roughly chop.
Place onions, carrots, parsnips, cabbage, cauliflower and brussel sprouts on a
Use two baking trays if veggies won't fit in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, ¼ teaspoon salt* (see note below about sodium), ¼ teaspoon crushed red pepper. Gently toss. Put tray into preheated oven.
Roast for 10 minutes.
Mix veggies and then add in zucchini and red pepper. Toss well and then return to oven to continue roasting for another 15 minutes. If vegetables don't fit on one tray, then evenly divide into two baking trays.
Can be made in advance up to this point---then store the roasted veggies in the fridge for 3 days.
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. Serve warm. If you've made the veggies in advance and taken them from the fridge, let them cook with the broth for about 5 minutes, until everything is heated through.

Notes

Sodium: Add sea salt depending on your taste buds and your dietary needs. If you make your own veggie stock, without any added salt, this is a low sodium sou recipe.

Olive oil: If you're cutting back on using oil, gently spray veggie stock onto vegetables before sprinkling with spices and roasting. Saute the garlic with stock too....or even use water.

Roasting veggies helps keep them bright, vibrant and crisp. Don't get hung up on the exact quantities or varieties of vegetables...a little more or less is all good. If you don't have cauliflower, use the broccoli that's been in your fridge for a week. Substitute yellow squash for zucchini if that's what you have. Use what's in season and readily available to you.

STORE: Roasted vegetable soup will stay good in an airtight container in the fridge for 5 days or freezer for 3 months. If you used a dutch oven to make the soup, save yourself some dishes and make it easy to reheat by storing directly in the pot.

FREEZE: Make sure soup is completely cool before transferring to freezer safe containers. Freeze in portion sizes you know you will use. Gently heat on stovetop until simmering and allow to cook for a couple minutes until heated through.

Nutrition