Roasted Veggie Soup

Okay hear me out: have you ever gone a little crazy at the Sunday farmer’s market, picking up veggies and fruit you’ve been wanting to eat more of. Friday rolls around and suddenly you’re staring at a fridge packed with produce you swear you had a plan for. If that’s you, pull up a chair and get comfortable because this is the easiest, coziest way to turn your vegetable chaos into a silky, hearty, absolutely delicious soup.

And if you want to sneak in some protein, grab yourself some lentils. (I always go with red cause they’re my favorite. As a kid I wouldn’t touch any other lentil, and honestly as an adult… same. Needless to say the allegiance remains intact LOL.)

This past week I was down for the count — as in “I can’t speak, swallow, and was truly contemplating a text only lifestyle” sick. This veggie soup came through with all the nutritious, soothing, feel-good ingredients that my throat demanded and luckily I didn’t have to leave the house to get any ingredients.

Whether your fridge is packed with produce that needs a purpose or you’re in the mood for a warm bowl of deliciousness, this recipe has you covered.

A glass baking dish filled with chopped vegetables including tomatoes, celery, and peppers, sprinkled with herbs and spices, on a marble surface with a wooden spoon and a cloth nearby.
Roasted mixed vegetables including tomatoes, peppers, zucchini, and onions in a baking dish with herbs.

Ingredients

  • 102 g carrot

  • 154 g zucchini

  • 98 g green bell pepper

  • 102 g red bell pepper

  • 487 g tomato

  • 9 g garlic cloves

  • 4 g ginger

  • 87 g red onion

  • 52 g celery stalk

  • 216 g sweet potato

  • 3 tbsp olive oil

  • 1 tbsp Italian seasoning

  • 1/4 tsp crushed red pepper

  • Salt and pepper, to taste

  • 4 cups chicken broth

  • 1/2 cup red lentils

Optional Add-Ins

  • Swirl of heavy cream for extra richness

  • Crumbled feta cheese

  • Freshly chopped basil

Instructions

  1. Prep your vegetables: wash everything, then peel the carrot, zucchini, and sweet potato before chopping them into large chunks. Peel the garlic and ginger. Quarter the bell peppers, tomatoes, and red onion then set aside.

  2. Preheat the oven to 400°F.

  3. Spread the prepared vegetables in a large baking dish. Give them as much space as possible; touching is fine, but avoid stacking so they roast evenly.

  4. Drizzle the olive oil over the vegetables, then sprinkle on the Italian seasoning and crushed red pepper. Finish with salt and freshly cracked black pepper.

  5. Once your oven is done preheating, roast the vegetables for 45 minutes.

  6. Remove the baking dish from the oven and let the vegetables cool for about 5 minutes.

  7. Transfer the roasted vegetables to a blender and the chicken broth. Blend until smooth.

  8. Pour the blended soup into a pot, stir int he red lentils, and bring to a gentle simmer.

  9. Cook for about 15 minutes, until the lentils are tender.

  10. Serve warm with a little crumbled feta on top for a little creamy delicious finish or enjoy as is!

Equipment

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