Hearty roasted vegetable soup is perfect for cold winter days. Make a big pot and enjoy it throughout the week.
After a few months of relying on takeout, lots of carbs and too much chocolate, I needed a reset. A round of Whole30 earlier in the season helped me get back to eating more vegetables and simpler meals. Within days of salads and clean dinners I started to feel like myself again.
This roasted vegetable soup became my go-to on the tougher days. It works well for lunch, as a vegetable-packed addition to dinner, or even as a filling snack. The recipe is inspired by minestrone, but tailored for Whole30 by keeping out pasta and other restricted ingredients. A can of white beans would also be a lovely addition if you’re not following Whole30 rules.
One of the best things about this roast vegetable soup is its flexibility. Use whatever vegetables you have on hand: no fennel? Substitute cabbage. Don’t love carrots? Leave them out. Have leftover greens from a salad? Stir them in at the end. The base is forgiving and encourages creativity.
For extra depth, I toss the potatoes, fennel, carrots and zucchini with a little olive oil and roast them in a hot oven until the edges begin to caramelize. Roasting concentrates flavors and adds a subtle sweetness and smoky note. I also add a can of fire-roasted tomatoes to boost that roasted flavor even more.
Roast Vegetable Soup (Whole 30)
Ingredients
- 2 Potatoes peeled and diced
- 1 Fennel Bulb chopped
- 4 Carrots peeled and cut into coins
- 1 Zucchini Squash chopped
- 2 tablespoons Olive Oil divided
- 4 cloves Garlic minced
- 1 Onion diced
- 4 stalks Celery chopped
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 28 ounce can Fire Roasted Diced Tomatoes
- 6 cups Vegetable Broth or chicken broth
Instructions
-
Preheat the oven to 500°F (260°C).
-
Toss the potatoes, fennel, carrots and zucchini with 1 tablespoon of olive oil.
-
Spread the vegetables in a single layer on a baking sheet and roast 15–20 minutes, turning once, until they begin to caramelize.
-
Meanwhile, heat the remaining oil in a large soup pot over medium heat.
-
Add the garlic, onion and celery and cook 6–8 minutes, until softened.
-
Stir in the dried thyme, oregano and basil. Add the roasted vegetables, fire-roasted tomatoes and broth to the pot.
-
Simmer about 10 minutes, or until all vegetables are tender and flavors have melded.
-
Season to taste with salt and pepper, then serve hot.
Tried this recipe?
Mention @HealthyDelish or tag #HealthyDelish if you share it.