Warm up with a hot bowl of our delicious roasted vegetable and herb soup. It’s just the thing to have cooking on the stove during the cold days of winter.
The secret to making this hearty soup is all about getting maximum flavor from the veggies, which is easy to achieve by roasting. Take leeks, onions, tomatoes, carrots and garlic, and chop them into large pieces. Then place your veggies on a baking sheet and drizzle with olive oil, tossing until they are coated evenly.
Season with a little salt and pepper and pop them in the oven to roast for about 15 minutes. You don’t want them to soften too much or they will fall apart in your soup. When the veggies are done, add them to vegetable broth in a dutch oven, on medium high heat. Stir in dried basil and sage, reduce the heat and simmer for around 20 minutes.
This soup hits the spot, especially on cold winter days. It also makes a great main course and is a satisfying meal for meat-free friends and family.
Serve this soup recipe in a fancy homemade bread bowl!
Roasted Vegetable and Herb Soup Recipe
- 2 large leeks leeks, white parts chopped, cleaned tops removed
- 8 tomatoes, quartered
- 1 medium red onion, chopped (large pieces)
- 4 whole carrots, chopped (about 1" pieces)
- 2 cloves garlic, chopped
- 2 Tbsp olive oil
- 8 cups vegetable broth, or chicken broth
- 1 Tbsp dried basil
- 1 tsp ground sage
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Spread leeks, tomatoes, pearl onions, carrots and garlic on a lipped cookie sheet and drizzle olive oil over vegetables; toss to coat. Season with salt and pepper. Roast vegetables, uncovered, 15-20 minutes, stirring halfway through. Remove from oven, set aside.
- Pour vegetable broth into Dutch oven; heat on medium high. Add roasted vegetables and stir in basil and sage. Bring to a boil then reduce heat; simmer uncovered about 20 minutes.
- Add salt and pepper to taste and enjoy.
Watching your sodium intake? Our recipe calls for low sodium vegetable broth–how great is that?