Please enter the email you’re using for this account.
Parve
Medium
10 Servings
Allergens 
No Allergens specified
1 Hour, 25 Minutes
Diets
I know, I know. Chavi, you’ll never let me forget that you thought of this one and also even tested it for me! Is a public thank you enough? In any case, my sis sure is right — this soup is irresistible, with incredible flavor, due to the roasted veggies and spice combo. A “best-seller” label for this one!
4 small zucchini, sliced into half circles
2 large carrots, sliced into circles
2 large sweet potatoes, sliced into circles and then quarters
1 box grape tomatoes
12 ounces (340 grams) baby bella mushrooms, halved
1 (8-oz./225-g.) bag pearl onions
2 red peppers, sliced into strips
salt, for sprinkling
8–10 cups water
2 tablespoons parve chicken soup mix
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1 tablespoon brown sugar
salt and pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.
Roast for 45-60 minutes, stirring once or twice, until edges of vegetables start to brown.
Add contents of one baking sheet to a large pot with eight cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick, add one to two cups water.
Add remaining roasted vegetables and simmer for about 15 minutes until hot.
Photography: Hudi Greenberger Styling: Janine Kalesis
How Would You
Rate this recipe?
Please log in to rate
hearty roasted vegetable soup can this hearty roasted vegetable soup be frozen?
Should be fine.
Amazing soup!
great! did not freeze well though
This is by far the best most tasty rich tasting vegetable soup made it tons of times only one i make when want veg soup. Little bit of work but it’s a wow soup so really worth effort.
Super versatile recipe I tweaked the recipe a bit and it was just delicious. I skipped the tomatos and peppers and used regular white onions instead of pearl onions.
Your variations sound delicious- thank you for sharing!