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Roasted Vegetable Soup!

a delicious hearty soup that freezes beautifully!

Course Soup
Cuisine American
Keyword easy dinner recipe, freezer friendly
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Linda Spiker

Ingredients

  • 1 med sweet potato orange or white, peeled and cubed
  • 3 cups butternut squash peeled and cubed
  • 7 med carrots peeled and cut into 3 inch pieces
  • 1 medium yellow onion cut in half then cut each half into six sections
  • 2 large zucchini diced (set aside)
  • 14 oz fire roasted tomatoes 1 can
  • ½ a roasted red bell pepper from a jar
  • 6 cups veggie or chicken broth 2 cups reserved for thinning soup if necessary
  • Sea salt
  • Freshly ground pepper
  • ¼ tsp cayenne pepper
  • Olive Oil
  • 3 T balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees and place rack in upper third of oven.
  2. Peel and cut fresh veggies. Place all vegetables (except zucchini) onto a cookie sheet covered with parchment paper. Drizzle vegetables with olive oil, toss. Sprinkle with sea salt and freshly ground pepper, toss again. Set timer for 40 minutes. When timer goes off, sprinkle the diced zucchini across the roasting veggies on cookie sheet. Roast for ten more minutes.
  3. Remove veggies from oven. Leaving vegetables on cookie sheet use a spatula to divide veggies into three equal sections. Place 1/3 third of the veggies into a blender, add two cups broth, half the can of roasted tomatoes and half of one roasted red pepper. Blend till not quite smooth. Pour into stock pot. Repeat (excluding the red bell pepper) with another 1/3 of vegetables, tomatoes and broth. After blending second batch, add to pot. Place the last 1/3 of veggies on a cutting board and use a knife to dice. Add the diced vegetables to blended soup in the pot and heat till warm. If soup is too thick, use reserved broth to thin to desired consistency (a half cup at a time). Add Cayenne pepper and 2-3 tablespoons balsamic vinegar, tasting after each addition. Salt and pepper to taste if needed, serve.