Roasted Vegetable Soup

Roasted Vegetable Soup

This soup is so GOOD, so EASY and so HEALTHY. It was a huge hit at the last gathering I hosted and it was so easy to put together. Make extra you will want left overs.


  • 1 lb carrots, peeled and cut into uniform size
  • 2 large sweet potatoes, peeled and cut about the same size as the carrots
  • 1 medium onion, peeled and cut into 4th's
  • 1 large head broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
  • 3 large red peppers, seeded and cut to be about the same size as the other vegetables
  • 3 + 2T tbsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh parsley
  • 6-8 cups chicken or vegetable stock


  • Pre heat the oven to 400°
    Take a cookie sheet and place it in the oven as it pre heats. Meanwhile, peel and cut all the vegetables and place them in a large bowl. Drizzle your olive oil over the vegetables, salt and pepper, toss well so the olive oil coats the vegetables and the salt and pepper get well distributed.
    Take the cookie sheet out of the oven and dump all the vegetables in a single layer on the cookie sheet.
    Bake for 20-30 minutes. Check your vegetables after 20 minutes and with a spatula turn the vegetables then cook about 10 more minutes depending on your oven.
    Once the vegetables are done take them out of the oven and let sit. In large dutch oven drizzle 2T of olive oil and let heat for a few minutes. Dump all the vegetables into the dutch oven and sauté for a few minutes. Dump the stock of your choice(chicken or vegetable) into the dutch oven and stir.
    With an immersion blender blend all the vegetables and season with more salt and pepper to taste.
    You can serve with croutons or my popovers

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