Roasted Vegetable Soup
A hearty roasted vegetable soup packed with fresh flavors, perfect for cozy meals and suitable for vegetarians seeking a nourishing, comforting dish.
Ingredients
Instructions
- In a large stockpot, melt the butter and olive oil over medium heat. Add and sauté the potatoes, zucchini, corn, cabbage, onion, and peppers for about 20 minutes.
- Add the tomatoes, tomato sauce, vegetable broth, green peas, red beans, green beans, and water. Simmer for 30 minutes to 1 hour, depending on desired tenderness.
- Season the soup with bouillon cubes, minced garlic, red pepper, black pepper, and salt to taste.
Tips & Substitutions
For added depth, consider roasting the vegetables before adding them to the pot. If you don't have fresh vegetables on hand, you can substitute with frozen varieties. You can also use coconut milk instead of vegetable broth for a creamier texture. Experiment with herbs like thyme or basil to elevate the flavor profile. This soup is versatile, so feel free to include any leftover vegetables in your fridge.
Serving Suggestions
Serve this Roasted Vegetable Soup with a slice of crusty bread or a side salad for a complete meal. It pairs beautifully with Tabbouli Salad for a refreshing contrast. For a heartier option, consider adding cooked quinoa or whole grain pasta. Garnish with fresh herbs or a sprinkle of cheese for added flavor. This dish is perfect for meal prep or cozy evenings.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in single-serving portions for up to 3 months. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Vegetable Soup contains roughly 46 calories, with 1g protein, 4g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 508mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made in advance and stored in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even more delicious. Just reheat it when you're ready to enjoy it. If you plan to freeze it, do so in portions for easy reheating later.
What can I substitute for butter?
If you're looking for a dairy-free option, you can substitute butter with vegan margarine or olive oil. Both will work well for sautéing the vegetables and lend a good flavor to the soup. Use the same amount as the butter in the recipe.
Can I add protein to this soup?
Absolutely! You can add cooked lentils, chickpeas, or diced tofu for a protein boost. If you prefer meat, shredded chicken or turkey can also be included. Just remember to adjust the cooking time accordingly so that the protein is warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).