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Roasted Vegetable Soup

Ingredients

  • 1 lb tomatoes
  • 1 head garlic halved
  • 3 carrots cut into large chunks
  • 1/2 onion
  • 1/2 cup yellow squash sliced
  • 1 jalapeno chopped
  • 2 tbsp avocado oil
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 4 cups broth of choice

Instructions

  1. Preheat oven to 400℉

  2. If using larger tomatoes, halve or quarter them. I used a combination of cherry tomatoes and Roma tomatoes.

  3. To sheet pan, add all desired veggies and drizzle with oils and then season to taste with salt and pepper

  4. Roast everything in the oven for about 30-45 minutes

  5. Let cool for about 5 minutes before squeezing garlic cloves out of covering into blender and then transferring other vegetables into the blender as well.

  6. Blend on medium and slowly add in broth until desired consistency of soup is reached

  7. Transfer to a medium saucepan and heat on medium for about 10-15 minutes. Season with additional salt and pepper as needed.

Recipe Notes

Feel free to customize with whatever vegetables you have on hand! I make this recipe differently every time I make it just to use up whatever we have on hand. I also love to add whatever fresh herbs we have on hand. I like to add a bit of sage and rosemary.