Roasted Vegetable Soup

When it gets cold I crave soup especially my mom’s garbanzo bean soup ;). I wanted to make vegetable soup (inspired by Weight Watchers Garden Vegetable Soup) but wanted to add more flavor by roasting the vegetables first. If there are vegetables listed that you or your family won’t eat, leave them out or substitute others in. I added a dash of hot sauce when I had some of the leftover soup for lunch and it was delicious!

1 zucchini, chopped
1 medium yellow onion, chopped
3 carrots (about 1 cup), peeled, and chopped
2 stalks of celery (about 1 cup), chopped
1 small head of green cabbage (about 1 pound), chopped
1 can whole tomatoes (28 oz), drained, reserve liquid
4 garlic cloves, peeled
3-4 sprigs (about 4 inches) fresh rosemary
6 sprigs (about 3-4 inches long) fresh thyme
2 tablespoons olive oil
1 teaspoon course sea salt
4 cups (32 ounces) stock (chicken or vegetable)
2 cups water

1. Preheat oven to 400F
2. Mix zucchini, carrots, celery, cabbage, tomatoes, garlic, rosemary, thyme, olive oil and sea salt in a roasting pan. Roast for 50 minutes, stirring about ever 15 minutes.
3. Remove sprigs of rosemary and thyme.
4. Transfer vegetables to stock pot and add water, stock, and reserved tomato juice.
5. Remove garlic if you prefer.


Source: Inspired by Weight Watchers Garden Vegetable Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s