Quick Roasted Veggie Soup Recipe | Vegetarian Times Skip to main content

Quick Roasted Veggie Soup

Leftover roasted vegetables need very little to be turned into a delicious puréed soup. You can add pesto, nut butter, or silken tofu while blending for extra flavor or texture.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 small onion, thinly sliced (1 cup)
Ingredient Line: 
3 cups firmly packed roasted vegetables

Instructions: 

1. Heat oil in medium saucepan over medium-high heat. Add onion, cook 7 to 9 minutes, or until just beginning to brown.

2. Add vegetables and 2 cups water, and bring mixture to a simmer. Reduce heat to medium, and cook 15 minutes. Cool to room temperature, then purée until smooth. Add more water, if desired, and reheat before serving.

Nutrition Information: 

Calories: 
75
Protein: 
1 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
10 g
Cholesterol: 
0 mg
Sodium: 
63 mg
Fiber: 
3 g
Sugar: 
4 g
Yield: 
Makes 4 cups