Roasted Garden Vegetable Soup | End of Summer Harvest Recipe

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 400°F (200°C).

Gather vegetables from the garden including tomatoes, onions, and peppers.

Wash the vegetables and prepare them for roasting.

Drizzle olive oil in a roasting pan.

Sprinkle salt and black pepper over the vegetables and toss to coat them in oil.

Place the vegetables in the oven and roast for 20 minutes.

Check the vegetables after 20 minutes; if not soft, continue roasting for an additional 5 minutes.

After 25 minutes, check again and if necessary, roast for another 8 minutes until softened.

Blend the roasted vegetables in a blender until desired consistency is reached, leaving some small chunks if preferred.

Add fresh basil to the blended soup and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary