Roasted Vegetable Soup (vegan) Recipe

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Roasted Vegetable Soup (Vegan)

Jason Vincik

By
@JasonVincik

For extra flavor, try adding 1 packet of Sazon Goya Con Azafran Seasoning. I also like it a little spicy, which you can achieve by adding 1 tbsp. of Cholula Mexican Hot Sauce or 1 tsp. of cayenne pepper.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr 30 Min

Ingredients

1 large
yellow squash
1 large
zucchini
5 small
potatoes
1 small
onion
8 large
roma tomatoes
6 clove
garlic
3 pkg
vegetable bouillon cube
2 large
carrots
2 stalk(s)
celery
1 Tbsp
thyme
1 Tbsp
rosemary
1 Tbsp
oregano
1 1/2 c
water
1/2 c
white vinegar

Directions Step-By-Step

1
Preheat oven to 425 degrees.
2
Chop all vegetables (except tomatoes) into small cubes and arrange in a large roasting pan or baking dish. Arrange whole garlic cloves on top of veggies.
3
Drizzle olive oil over top of veggies. Shake pan to spread the olive oil evenly throughout the dish. Be sure to add enough olive oil for browning.
4
Place 3 large tomatoes in a separate pan and add to the lower rack of the oven. Roast for 20 minutes and remove from oven to let cool.
5
Place veggies on the middle rack in the oven and roast uncovered for 45-60 minutes, stirring the ingredients every 10-15 minutes to prevent veggies from sticking to the pan.
6
Remove veggies from the oven when they begin to turn golden brown (but not crispy!)
7
Remove the skin from the cooled tomatoes and add them to a food processor with 1 cup of water, two bouillon cubes and the remaining herbs. Puree and remove from processor.
8
Add half of the roasted veggies to the food processor along with 1/2 cup of water, 1/2 cup of vinegar and 1 bouillon cube. Puree and remove from food processor.
9
Combine both purees and the remaining roasted veggies into a large pot. Stir, cover and simmer on low heat for 30-45 minutes.
10
Add salt and pepper to taste.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy