nutritional information

Per 1-cup serving:

  • Calories: 239
  • Protein: 6 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 25 mg
  • Fiber: 6 g
  • Sugar: 13 g
Vegan Gluten-Free

Roasted Vegetable Soup

Roasted Vegetable Soup

Serves 4

This chunky soup is low in calories yet surprisingly satisfying. It tastes delicious hot or cold.
  • 1 head garlic
  • 3 pt. cherry tomatoes
  • 2 large bell peppers, cut into ½-inch chunks
  • 2 medium zucchini, cut into ½-inch chunks
  • ¼ cup olive oil
  • ½ tsp. smoked paprika
  • 1 cup frozen corn kernels, thawed
  • 4 Tbs. sherry vinegar or red wine vinegar

1. Preheat oven to 450°F.

2. Rub papery skin off garlic, and cut off top of head to expose clove tips. Place on square of foil, and drizzle with 1 Tbs. water. Wrap garlic, and roast 35 to 40 minutes, or until soft.

3. Toss tomatoes, bell peppers, zucchini, and oil with paprika in large bowl. Season with salt and pepper, if desired. Spread on 2 baking sheets, and roast 35 to 40 minutes, or until vegetables are browned and tender, stirring once. Cool 10 minutes.

4. Squeeze roasted garlic cloves into bowl of food processor; add half of roasted vegetables and 1 cup water. Blend until smooth, then transfer to large bowl or saucepan. Pulse remaining vegetables in food processor until chopped, then stir into puréed soup with corn and vinegar. Warm, if necessary.

STORE/SERVE Refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator overnight. Serve hot or cold.

March 2013 p.59

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Sauerkraut is really good in veggie soups

Sarah - 2015-11-07 00:35:55

Love the soup but I also agree with other reviewers that 4T vinegar was a bit too much; it overpowers the veggie taste. Lovely way to enjoy late summer produce in the fall, if you freeze it for later!

Ingrid Garland - 2015-09-29 22:27:08

reduce vinegar to 1 Tbsp use veggie stock sweet red peppers to enhance the color

jm - 2014-05-12 15:29:04

roasted veg soup

Lauren - 2014-01-11 16:07:37

This is such a rich deeply flavored soup. I used sweet red peppers to enhance the red color, used home made veg broth, a bit of Poblano in the roasting mix to give is a slight umph. I had only one pint of tomatoes so used two 15 ounce cans of diced tomatoes and it worked well. I did roast the garlic with the veggies in the method that is here given. I LOVE the use of water rather than oil. Thank You! I tried to roast onion but is burned so I used that part that was not charred. I probably won't do onion this next go at this...which is tomorrow. I get so much from your magazine, as a GF vegan I must modify things but you have great ideas and recipes! I am very grateful.

Susan Barwis - 2013-10-12 16:02:23

Great recipe but 4 Tbsp of red wine vinegar was way too much and completely overtook the flavor of the soup. Would use only 1 Tbsp next time. Like other reviewers, I too used vegetable broth instead of water.

Waffey - 2013-06-29 17:16:09

I too, used faux "chicken" broth instead of just water. Also cut a slice of bread into cubes, toasted it, and added it as garnish. Crunch + soup = yummy!

Erica Knight - 2013-04-24 00:41:40

I made this tonight. It was really very good and filling. Will taste even better when these vegetables are in season. I followed the directions pretty much, didn't really measure, and used veg broth not water and regular tomatoes because I already had them.

stephanie Calcagno - 2013-04-16 01:14:25

this soup is great

karen - 2013-04-13 22:26:43