Quick Roasted Veggie Soup Recipe - Vegetarian Times

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.

  • 4Servings


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


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
  • Carbohydrate Content: 10 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 63 mg
  • Sugar Content: 4 g