If you like roasted, smoky vegetables, this is the soup for you. It's a symphony of vegetable flavors, puréed together into a creamy delight.
The addition of white beans provides protein to the soup, and also thickens it.
For this soup, you'll need a blender to purée the vegetables. Depending on your preference, you can create a smooth or chunky texture. We prefer allowing some chunks of vegetables to remain. That requires only a few, quick pulses of the blender.
Fix yourself a bowl of this healthy, vegetable-lovers delight!
Roasted Vegetable Soup
- 1 large onion, sliced
- 2 zucchini, halved lengthwise and sliced
- 2 yellow squash, halved lengthwise and sliced
- 3 carrots, halved lengthwise and sliced
- 2 stalks celery, sliced
- 1 tablespoon vegetable oil
- 4 cloves garlic, chopped
- 1 can white beans with liquid
- 4 cups vegetable stock
- Fresh cracked pepper to taste
- Salt to taste
- Preheat oven to 450°.
- Place the vegetables (except the garlic) on a cookie sheet and toss with vegetable oil.
- Cook the vegetables until they are tender and browned. Toss once or twice to allow even cooking. Your cooking time will vary based on the size of the vegetables. Check them every 10 minutes.
- Stir-in the garlic during the last five minutes of cooking.
- Remove vegetables from the oven and let cool.
- Add vegetables to a blender with the beans and room-temperature vegetable stock. Partially purée, allowing some chunks and texture to remain. Depending on the size of your blender, this may need to be done in two batches.
- Pour the puréed soup into a large stock pot. On medium heat, simmer for 10 minutes until bubbly.
- Add pepper to taste. Taste the soup before you add salt. You may not need any additional salt if the vegetable stock you use is already salty.