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Roasted vegetable and herb soup recipe

Roasted Vegetable and Herb Soup Recipe

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course soups
Servings 8 -10 servings
Calories 102 kcal

what you'll need

  • 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

let's do it

  • 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.

One Last Thing

Watching your sodium intake? Our recipe calls for low sodium vegetable broth–how great is that?


Calories: 102kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 622mgPotassium: 471mgFiber: 3gSugar: 9g
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