Roasted Vegetable Soup

I am so excited to share my families newest favorite soup with you all. Loaded with vegetables and warm bone broth it is sure to give you the nutrition your body is craving, while still tasting delicious . With the addition of nutritional yeast to give it a sort of cheesy flavour, your taste buds will be thanking you for this serving of veggies. Nutritional yeast is known to boost immunity and lower cholesterol with all of it's vitamins, minerals and antioxidants. There is so much goodness in this soup it will have you feeling like a super hero.

I created this recipe as a way to use up the vegetables that were getting close to their expiration date in my fridge. While my husband was barbecuing I decided to toss them all onto a cast iron grilling pan and placed them inside the barbecue to roast. After pureeing with home made chicken broth and herbs from the garden this soup became an instant love for us. I have since made this soup using my oven, instead of the barbecue, and it was just as wonderful a flavour, so don't hesitate to try that option if you aren't up to firing up the grill today! Also, this has been such a huge hit with my kids that I try to have some in the freezer for the days when they don't seem interested in eating their veggies. This soup has become a magic weapon for getting their daily intake of vegetables and I am so grateful for it!

You can try any of your favorite vegetables in this recipe, use the one here as a guide to create a soup that suits your taste using as many super foods as you can pack in there. I like the combination of sweet potato with the nutritional yeast, it gives it a sweet cheesy flavour that resembles cheddar in my opinion. You can also add a splash of cream (cashew cream if vegan) if you want to give it a smoother taste. I personally like the sharp flavour combinations with lots of fresh garlic. Another veggie that might taste great here would be cauliflower! Get wildly creative with this and have fun!

Roasted Vegetable Soup

  • 4 tomatoes
  • 2 sweet potatoes, peeled
  • 2 cups broccoli florets
  • 3 stalks celery
  • 1 red bell pepper
  • 6 cloves garlic, peeled and roughly chopped
  • 1 large yellow onion
  • handful string beans
  • 4 basil leaves
  • palm full of parsley
  • 1/4 cup nutritional yeast
  • 2 cups spinach
  • 4 sun dried tomatoes in oil
  • pinch of red pepper flakes
  • 3 tsp salt
  • 2 tbsp olive oil
  • 6 cups broth (I use chicken, but vegetable broth works just fine)
  1. Preheat oven or barbecue to 400F.
  2. Cut tomatoes, sweet potatoes, broccoli, celery, bell pepper, yellow onion, garlic and string beans into large chunks. Toss in olive oil and 1 tsp salt, place on a baking sheet (or grilling pan for barbecue) and roast until all vegetables are soft and slightly charred as shown in the photos above. Remove from heat and set aside.
  3. While the vegetables are roasting put basil, parsley, nutritional yeast, spinach, sundried tomatoes, red pepper flakes, remainder of salt, and 1/2 cup of broth to a food processor and blend until smooth. Transfer to large pot. If you prefer to use an immersion blender for pureed soups, you certainly can. It would be a very helpful tool, maybe I should invest in one myself! 
  4. Now that the vegetables are slightly cooled its time to blend them in the food processor, again use an immersion blender if its accessible to you, but if you are using a food processor or high power blender add vegetables and broth together in small batches, transferring to the large pot as you go. 
  5. Once the soup is fully pureed return to stove top to warm through, serve hot & enjoy!
For more inspiration be sure to check out my Instagram page grace.and.jack ! 


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