Quick Roasted Vegetable Soup

Transforming simple vegetables and into a savory and satisfying soup is an easy magic trick.  It is a great way to use up leftovers. Serves 4 to 6.

Kitchen Dads™ - Quick Roasted Vegetable Soup

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 to 6 servings


  • 5 or 6 cloves of garlic, peeled and slightly chopped
  • 1 onion, large chopped
  • 1 tomato, quartered
  • 4 or 5 small carrots or 1-2 large carrots, peeled and chopped.
  • 2 bell peppers, quartered and seeded
  • 1 zucchini
  • 2 yellow squash
  • 1/2 cup of half & half, or Greek yoghurt, or stock
  • Olive oil
  • Salt and Pepper to taste


  1. Use the side of the knife to push down on the garlic so that the outer peeling is loosened. Remove the peeling.
  2. Chop the garlic, onion, tomato, carrots, pepper, zucchini and yellow squash (or whatever vegetables you prefer) and place on a sheet tray.
  3. Coat the vegetables with olive oil and mix it all together.
  4. Sprinkle with salt and pepper.
  5. Bake vegetables in a preheated oven at 375° for 25 minutes or until slightly brown.
  6. Place vegetables into a blender and puree. If your blender is small, you can do it in batches.
  7. Pour the blended vegetables into a large pot.
  8. Add the half & half.
  9. Add more salt or pepper depending on your taste.
  10. Keep warm on stove, if necessary.
  11. Garnish with Parmesan cheese or fresh herbs, as desired.

Additional Info

1 Reply to "Quick Roasted Vegetable Soup"

  • comment-avatar
    CliffKitchenDadsCooking December 17, 2015 (4:11 pm)


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