Real Recipes From Real Home Cooks ®

roasted vegetable soup (vegan)

★★★★★ 1
a recipe by
Jason Vincik
New York, NY

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.

★★★★★ 1
serves 4-6
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For roasted vegetable soup (vegan)

  • 1 lg
    yellow squash
  • 1 lg
  • 5 sm
  • 1 sm
  • 8 lg
    roma tomatoes
  • 6 clove
  • 3 pkg
    vegetable bouillon cube
  • 2 lg
  • 2 stalk
  • 1 Tbsp
  • 1 Tbsp
  • 1 Tbsp
  • 1 1/2 c
  • 1/2 c
    white vinegar

How To Make roasted vegetable soup (vegan)

  • 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.