Roasted Mixed Vegetable Soup

I’m fairly confident that my parents would have never predicted that, as an adult, their younger son would be making vegetable soup (willingly) and enjoying it!  Let’s just say I was not easy going when it came to consuming vegetables.  I hated them – except for corn.  And beets – of all things.  I think I liked them because they were purple.

This soup is “bendy” – borrowing a term from Jamie Oliver – a British chef.  Meaning you can use any kind of vegetables you wish.  I added what I had in the house – but have fun with this…root veg like turnips and beets would be great; summer veg like yellow squash and zucchini would be delicious too.  Have at it.  And this couldn’t be simpler to make – cut up your veggies and throw them on a couple of baking sheets and roast away…then blitz them up in the blender.  Done and done!



Serves:  4
Time:  45 minutes

1 large sized onion, cut into chunks (I used Vidalia)
1 head broccoli – cut into florets
3 carrots, peeled and cut into chunks
2 red bell peppers – cut into chunks
1 yellow pepper – cut into chunks
6 stalks celery (with the very tops cut off – they’ll burn in the oven), roughly chopped
2 tsp Tajin
1 tsp red pepper flakes
2 tsp kosher salt
2 tsp coarsely ground black pepper
2 tbs garlic powder
1 tsp Turmeric
2 tbs olive oil
4 cups vegetable stock
1 14-ounce can cherry tomatoes with their juices


Pre-heat oven to 400 degrees Fahrenheit.

Place all cut up vegetables on two sheet pans.  Toss with olive oil and spices.  Roast for 25 minutes.  Allow to cool slightly.

Transfer roasted vegetables to a blender and add about one to two cups of vegetable stock.  Blitz until smooth.  (You may have to do this in a few batches).  Each time add some stock – until you’ve used all four cups.  Add the tomatoes and blitz again until smooth.

Transfer to a heavy bottom pot (Dutch oven) and heat through – about 10 minutes.  Serve hot.


Subscribe to Blog via Email

Published by

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

One thought on “Roasted Mixed Vegetable Soup

  1. Looks delish… might just make this over the weekend. I can already taste it… a sexy red wine and a crusty piece of bread. Thanks for sharing your talents:)

Leave a Reply

Your email address will not be published. Required fields are marked *

You'll Also Love

View All Recipes
Finished cooked Mexican Chicken in a skillet

Creamy Mexican Chicken Skillet

  Chicken. We eat it at least three times a week. But gone are the days that chicken is always…

View Recipe »
bowl of mushroom bisque on a table

Mushroom Bisque

This is not really a bisque because traditionally, it is made with some sort of crustacean (typically lobster) …but bisques…

View Recipe »
strawberry bread on a cake stand

Strawberry Chocolate Quick Bread

I’m a fruit snob.  There, I’ve said it.  Not too many fruits blow my hair back – and if there…

View Recipe »
Banana Chocolate Blondies on a cake plate on a table

Elvis Bars (Banana Chocolate Blondies with Peanut Butter Frosting)

We are not huge fruit consumers at home – but at any given time, you will see bananas on the…

View Recipe »