Nothing clears the mind or fills up the heart and belly like a nourishing bowl of soup!

I love to cook and especially love to eat soup! Simple recipes are the best. Ones with fresh ingredients- even better.

I consider food to be medicine, energy, information and connection. ALL of this is in this soup for you! This Easy Roasted Vegetable Soup recipe is filled with Plant Power! and color!

Since it’s packed with only vegetables, there are few labels to read except for the vegetable broth. If you need help with what to look for in ingredient labels- here’s a blog called, Food Labels, What About Ingredients? It’ll explain some of the down and dirty about label reading.

Now, back to S-O-U-P!

Here is my quick and easy, yummy, flavorful and nourishing Easy Roasted Vegetable Soup for you!

ps. I am not a famous cook, or food photographer- just a gal who likes to share yummy-ness with my friends (YOU!).

Here’s how to make this soup (and you can print the recipe if you scroll all the way through- but leave a comment)!

Easy Roasted Vegetable Soup (serves 4) (vegetarian/vegan)

Prep time: 20 minutes.  Total time:  90 minutes.

Ingredients

6-8 vine ripened tomatoes, halved and cored

2 leeks, white & light green parts only, cut into ½ inch pieces

2 carrots, sliced into ½ inch pieces

1 celery stalk, cut into ½ inch pieces

4 garlic cloves, peeled

4 cups low sodium vegetable broth

1 cup water

¼ cup loose pack basil leaves, ripped into pieces, or cut into thin strips (garnish)

Salt & pepper to taste

Directions

Preheat oven to 425 F. 

Core the tomatoes.

On a roasting pan, combine tomatoes, leeks, carrots, garlic, celery with salt and pepper to season Prep of veggies is in ingredients).  Spread veggies in a single layer, with cut side of tomatoes down. 

Roast at 425 F until veggies are tender, about an hour (set your timer…)

Remove from heat, allow to cool so tomatoes are easy to handle (about 10 -15 minutes).  Peel tomato skins off with fingers, or if still hot, use tongs. I eat the skins, like a snack, before my soup. Likely most other people throw them into their compost.

Transfer veggies into a sauce pan (or pot), add vegetable broth & water.  Bring to boil, reduce heat and simmer for 10 minutes.

Allow soup to cool for about 10-15 minutes before blending for safety- especially if you are a-kin to the Swedish Chef- like me- just ask my Yubbs….hehe

*Use a regular blender (or immersion blender if you are not using ceramic pots), blend soup until smooth (30-45 seconds).  Work in small batches, and be careful if temperature of soup is hot.  Be sure to remove lid of blender often if soup is still hot, to release the steam. 

To serve, ladle into bowls. Garnish with ripped up basil, and a slice of toasted sourdough or a side salad. Serve as a meal, or as a tangy appetizer- your family and friends will think you’re fancy!

When you make this let me know how it went, in a comment below.

You are loved, Nicole xo

ps… want the perfect salad to go with this…. click here for the Awesome, Easy Rhubarb Salad

Nicole A. Vienneau has been a Registered Nurse for 20+ years, is a board certified integrative Nurse Coach, personal trainer, yoga and group fitness instructor, faculty with the International Nurse Coach Association and Integrative Nurse Coach Academy, founder of Blue Monarch Health, PLLC and co-founder of National Nurse Coach Network. Her passion is creating supportive group coaching programs in the community and online. She specializes in the prevention of brain and heart disease by creating unique partnerships with clients to enhance their vision of health.

Nicole is an energetic Change Agent who is transforming healthcare through Nurse Coaching. She loves exploring nature, writing and finding solace with her crazy cats and traveling with her awesome husband. Email