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Vegetable Soup

Hearty and delicious vegetable soup made with roasted veggies. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 - 6 servings (3 quarts)
Calories 405kcal

Ingredients

  • 2 cups quartered portobello mushrooms
  • 2 cups trimmed and halved Brussels sprouts
  • 2 cups chopped carrots
  • 1 red onion halved and divided
  • 1 head garlic plus 4 diced cloves, divided
  • 7 Tbsp. olive oil divided
  • ½ tsp. plus ¼ tsp. kosher salt divided
  • ½ tsp. black pepper
  • 2 cups diced Yukon gold potatoes
  • 1 Tbsp. tomato paste
  • 4 cups low-sodium chicken stock
  • 1 20 oz can whole tomatoes in puree
  • 2 bay leaves
  • 2 thyme sprigs plus additional for garnish
  • 2 cups fresh or frozen green beans
  • Fresh parsley for garnish

Instructions

  • On a rimmed sheet pan, combine mushrooms, Brussels sprouts, and carrots.
  • Cut one onion half into 4 to 6 wedges; place wedges on pan. Roughly chop remaining onion half; and set aside.
  • Cut top off garlic head to expose cloves. Place on baking sheet.
  • Drizzle vegetables and top of garlic head with 4 tablespoons olive oil; sprinkle with ½ tsp. salt and pepper. Toss to coat (place garlic right-side up).
  • Bake at 400°F for 20 minutes. Flip vegetables; bake 15 minutes more. Set aside.
  • While vegetables are roasting, start the soup.
  • Heat remaining 3 Tbsp. olive oil in a Dutch oven over medium heat.
  • Add reserved chopped red onion; cook, stirring occasionally, until softened, about 5 minutes.
  • Add diced garlic and remaining ¼ tsp. salt; cook, stirring often, 1 minute.
  • Stir in potatoes, tomato paste, and stock. Increase heat to medium high. Using your hands, crush tomatoes into the pan; add puree from can.
  • Add bay leaves and thyme; bring to a simmer.
  • Reduce heat to medium; simmer until potatoes are tender when pierced with a fork, about 15 minutes.
  • Reduce heat to medium low. Squeeze roasted garlic cloves into pan; add remaining roasted
  • vegetables and green beans. Cook about 10 minutes more.
  • Garnish servings with fresh parsley, if desired.

Notes

  • When chopping the vegetables before roasting, take a minute to think about size. The mushrooms will shrink down, so they can be a little larger than bite size; everything else needs to be bite size so they roast evenly and are easy to eat.
  • To make clean up easy, line the rimmed sheet pan with heavy duty aluminum foil before roasting the vegetables.
  • If you don’t like the idea of crushing the canned tomatoes with your hands, you can used crushed tomatoes in tomato puree.
  • Cut the potatoes into a small dice (about ½-inch or slightly smaller) to they cook quickly. No need to get out a ruler; just keep them on the petite side.
  • I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
  • You can always add salt at the end if you need it, but you can never take it away.
  • If the vegetables aren’t finished roasting (or haven’t cooled enough to handle) by the time the potatoes are tender, just turn the heat down as low as it will go, and keep the soup warm until you’re ready to proceed.
  • When adding the roasted garlic cloves to the soup, mash them against the side of the pot with your spoon as you stir them in to help disperse their flavor.
  • This soup freezes beautifully; fill containers or Ziploc bags a little less than full, and freeze until cold. Store in the freezer up to 6 months.

Nutrition

Calories: 405kcal | Carbohydrates: 33g | Protein: 12g | Fat: 28g | Saturated Fat: 4g | Sodium: 173mg | Potassium: 1280mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11483IU | Vitamin C: 61mg | Calcium: 104mg | Iron: 5mg