Roasted Vegetable Soup

I made the most delicious roasted vegetable soup ever from some leftover roasted vegetables, and am going to explain how EASY this is to do!

OK, get this. You take some roasted vegetables. You add chicken or vegetable stock. You heat up and mash. And then… you have soup! SO EASY! I am planning on doing this every single time I have leftover roasted vegetables. And on that note, I plan on making many other roasted vegetable recipes JUST so I have leftovers with which to make soup.

I used the leftovers from my Moroccan Spice Roasted Butternut Squash. Truth be told, I actually made this soup weeks ago and froze it immediately as I was leaving for Texas the next day. I didn’t want the leftovers to go bad while I was out of town! It wasn’t until I thawed it out for dinner yesterday that I realized what a glorious idea this was. And that I needed to share it all with you. Here’s another great roasted root vegetable soup from Ina Garten, and another from Simply Scratch. Get creative- try different combinations of winter veggies, summer veggies, and spice combinations. You really can’t go wrong.

What should my next soup adventure be? Leave your favorite(s) in the comments. Thanks! :-)

Roasted Vegetable Soup

Roasted vegetable soup is the easiest soup to make... EVER! Just heat roasted vegetables and broth, mash, and season. Done!

5 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Calories: 93kcal

Author: Elizabeth Lindemann

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Ingredients

• 3 cups roasted vegetables I used my Moroccan Spice Roasted Butternut Squash
• 2 cups chicken stock/broth or vegetable broth
• salt and pepper to taste
• Croutons for serving, optional

Instructions

• Heat vegetables and stock in a large pot over medium-high heat until boiling.
• Remove from heat, and use a potato masher, immersion blender, or standing blender to process the soup (depending on the texture you desire- blend for smooth, mash for chunky)
• Season with salt and pepper.
• Serve with croutons, if desired.

Notes

• The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 93kcal | Carbohydrates: 19g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 494mg | Potassium: 383mg | Fiber: 5g | Vitamin A: 6931IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 2mg

Nutrition Information Disclaimer

The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:

Very Well Fit Nutrition Information Calculator

My Fitness Pal Recipe Nutrition Calculator

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