Easy Roasted Vegetable Soup

Easy Roasted Vegetable Soup - a delicious soup with amazing flavours from the natural sweetness of roasted peppers, tomatoes, and butternut squash. 

Homegrown Vegetable Soup

This year I attempted to grow my own veggies in our garden. We had great success with peppers, different varieties of tomatoes and herbs, but not so great success with greens. We just couldn't keep the caterpillars and insects under control. 

That said it was a great learning curve and confirmed what vegetables I definitely want to grow again next year and which were not really worth our while. 

Luckily I live in an area in Ontario, where flat farmland is common, so we get plenty of vegetable stands out in the county where I can purchase in-season vegetables for much cheaper than at the grocery store. 

Roasted Tomato, Bell Pepper and Butternut Squash Soup

The soup was to use up the last of my veggies before the frost set in and was so tasty, simple and delicious.

I had various bell peppers (green and red), different varieties of tomatoes (roma, beefsteak, candyland, I even used up some unripe green tomatoes, nothing was going to waste) and then for a bit more flavour I add in some fresh herbs, garlic, onion and a some butternut squash I had left. 

It's actually a soup that you can easily vary up by what vegetables you have on a hand and a great way to use up veggies lurking in the veggie drawer/pantry before a grocery shop to make room for the fresh vegetables. 

How to make Easy Roasted Vegetable Soup

It really was just as simple as throwing all the veggies with the herbs on a baking tray and drizzling with some olive oil and seasoning.

Then once roasted, I added to a big saucepan on the stove add some stock and roughly blended with my immersion stick blender.

No fancy expensive gadgets needed here. I like my soup quite rustic and with chunks of vegetables, so I really did just roughly blend, but if you prefer a smooth soup, then, by all means, blend to your desired consistency. 

How to Serve Roasted Vegetable Soup

This soup is amazing just as it is, as for a more filling bowl of food. I like to top with some protein of choice, like some of the following:

• Cooked shredded chicken
• Cooked Sausage
• Cooked chicken or beef mince (ground meat)
• Grated or shavings of cheese (from my Healthy Extra A choice)
• Poached Egg
• Cooked fish (like white fish or salmon etc)

and then some other great options to add in are:

• Cooked pasta or rice
• Sauteed greens like kale or spinach
• and if you have a healthy extra B spare you could enjoy some bread too.

It even works great as a sauce for meats, fish or pasta. Now there is an idea!!!

This is how I served my bowl, with some cooked sausage, shavings of parmesan and fresh parsley - yum!!!

More Soup Recipes

Love soup? Then check out some of my other recipes: 

• THAI COCONUT SHRIMP NOODLE SOUP (INSTANT POT AND STOVE TOP)
• GINGER CARROT CAULIFLOWER SOUP (STOVETOP OR INSTANT POT)
• TACO LENTIL SOUP (INSTANT POT OR STOVE TOP)
• CHICKEN AND LENTIL SOUP
• LEFTOVER CHICKEN BRUSSELS SPROUTS AND BEAN SOUP
• GROUND TURKEY VEGETABLE BEAN SOUP
• CHICKPEA AND TOMATO SOUP
• CHICKEN VEGETABLE PASTA SOUP
• LEMONY CHICKEN ZUCCHINI RICE SOUP

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc

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Easy Roasted Vegetable Soup

Yield: Serves 6

Easy Roasted Vegetable Soup - a delicious soup with amazing flavours from the natural sweetness of roasted peppers, tomatoes, and butternut squash. 

Print

Ingredients

• 2 green bell peppers
• 2 red bell peppers
• 1 onion, diced
• 4 cloves of garlic
• 500g (17.5) of fresh tomatoes, roughly chopped (use a selection of different varieties for better flavour)
• 400g (14oz) of butternut squash, diced
• few springs of fresh thyme
• few springs of fresh rosemary
• 2 tbs of olive oil
• pinch of sea salt
• pinch of black pepper
• 2 cups (480ml) of vegetable or chicken stock

Instructions

1. Preheat oven to 200c/180c FAN/400f or gas mark 6
2. Add all the veg to a large baking tray
3. Sprinkle with a pinch of salt and black pepper
4. Scatter with the fresh herbs, and drizzle with the olive oil
5. Roast in the oven for approximately 45 minutes, vegetables should be all lovely and softened.
6. Add vegetables to a large pot, then add in the stock (you may need to add slightly more depending on how you like the consistency of your soup).
7. Roughly blend with a stick blend to desired consistency. I like to keep some chunks of vegetables in my soup.
8. Then simmer for a few minutes until heated through, taste and season as needed with salt and black pepper.
9. Serve and enjoy!!!
10. Great as it is or with your choice of toppings.
    

Notes

This recipe is gluten free, dairy free, vegan, Slimming World, Paleo (Whole30) and Weight Watchers friendly

• Slimming World - 2 syns per serving
• WW Flex/Freestyle Smart Points - 2 per serving
• Vegan - use vegetable stock
• Gluten Free - use gluten free stock

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Nutrition Information

Serving Size 1 SERVING
Amount Per Serving Calories 118Total Fat 5gSaturated Fat 0.7gSodium 590mgCarbohydrates 18.5gFiber 4.7gSugar 4.3gProtein 2.7g

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