Roasted Vegetable and Herb Soup Recipe
Roasted veggies add intense flavor and sweeten the broth so this roasted vegetable and herb soup will be the best they’ve ever had!
Ingredients
- 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
Instructions
- 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.
Notes
Watching your sodium intake? Our recipe calls for low sodium vegetable broth–how great is that?
Nutrition
Calories: 102kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 622mg | Potassium: 471mg | Fiber: 3g | Sugar: 9g