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    You are in: Home / Recipes / Slow Roasted Vegetable Soup Recipe
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    Slow Roasted Vegetable Soup

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on August 27, 2006

      Just in case other cooks aren't paying attention - 150 degrees Celsius is about 300 degrees Fahrenheit. I roasted my vegetables for an hour at the wrong temperature before realizing and starting over at the right temperature. Very good if you pay attention!

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    • on August 28, 2006

      Louise: It's started to feel like fall here so I tried your soup and it was so flavorful...roasting the veggies does wonders! I added zucchini and corn to the recipe. The consistency of the soup was a bit thick, more like baby food (see picture). Next time I think I'll cut in smaller pieces, puree only about a 1/4 of it and add the rest of the veggies. Thanks for sharing.

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    • on September 27, 2005

      This recipe is the reason I like fall/winter cooking. Sorry, used yams for sweet potaoes (it's an ongoing battle with some folks here at Zaar. ;)) Next time I'll try your suggestion of crumbled bacon bits and cheese on top. Roasting really brings out the best flavor of root veggies! Thanks for posting! cg

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    • on February 27, 2012

      I made this soup for our office "soup club". Got nothing but RAVE reviews. A delcious easy recipe to follow. I doubled the recipe for my luncheon and added an extra head of roasted garlic as mine were small. It has such an amazing texture, color and flavor. Definitely a keeper. The yogurt at the end is a nice addition. AMAZING!!!

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    • on June 19, 2011

      this soup is easy and very delicious. All my family asked me to make it again. That is always a ringing endorsement.

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    • on February 10, 2011

      This is the great soup,will make again,100 stars for flavour,thanks.

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    • on December 31, 2010

      This soup had such a wonderful flavor of great veggies. Roasting the veggies brought on a whole new taste...fantastic stuff. My soup did not turn out thick like another reviewers, mine was thin after I used my hand blender. So I threw in a big handful of some rice and simmered it for a bit. It actually was a great addition thickening it up a wee bit. Perhaps a bit more roasted veggies will thicken it the next time. When I served it I swirled in a bit of Greek yogurt and served it with half a sandwich...Scrumptious lunch. Just love soups for lunch. Thanks for sharing your recipe SugaredAlmond.

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    • on December 19, 2010

      This is very flavorful soup. I used only 3 cups of chicken stock and blended til creamy. I like the soup a little thick. Topped it off with bacon bits. Will make often....good diet food!!

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    • on December 19, 2010

      Delish!! The house smelled wonderful while the veggies were roasting!

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    • on September 30, 2009

      Absolutely delicious! Made as directed other than used 4 enormous sprigs of fresh rosemary just 'cause I had them on hand. Definitely a keeper for my household. Also, incredibly easy to make - thank you.

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    • on October 13, 2008

      Honestly, so good. I also got confused regarding the temperature, and roasted them too low for an hour but that didn't seem to hurt them any.

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    • on October 28, 2006

      This was a tasty fall soup, even though forgot the yogurt(or sour cream). Made as is except I used homemade chicken stock. Will freeze the leftovers for later. Thanks for the recipe

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    Nutritional Facts for Slow Roasted Vegetable Soup

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 130.0
     
    Calories from Fat 24
    18%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.3 mg
    0%
    Sodium 57.6 mg
    2%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 4.7 g
    18%
    Sugars 8.0 g
    32%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    fresh rosemary

    vegetable stock

    Detailed Nutrition Values About Nutrition Info

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