Roasted Vegetable Soup

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READY IN: 50mins
Recipe by Sweet Basileena

I make this soup every year on Trick or Treat night. Enjoy! Please Note: The measurements in this recipe only yields 3 -1 1/2 cup servings so I always triple it.

Ingredients Nutrition


  1. Preheat oven to 475 degrees.
  2. Combine olive oil, crushed rosemary, salt and pepper; mix well.
  3. Place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat. Remove vegetables from bag and place in a large baking pan in a single layer.
  4. Roast in oven at 475 degrees for 30 minute or until golden brown and tender. Stirring occasionally through baking.
  5. In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
  6. Makes 3 (1 1/2-cup) servings so you may want to double. : ).

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