Roasted Vegetable Soup - so creamy yet completely dairy free. A healthy meal full of veggies and bursting with flavour.
This soup is so good and full of flavour. It’s the perfect meal to throw together when you need to use up what is in your fridge, or you just want to eat something super healthy and you just don’t feel like having a salad. This soup is literally almost all vegetables yet feels so creamy and decadent.
When I was in Maine a few months ago visiting my sister and her family I made this one night. We weren’t quite sure what her kids would think of it and much to our surprise it was a hit. For days my nephew kept talking about how good it was and at the same time he would exclaim “and there was nothing in it”.
This soup is also just as good the next day or the day after that so make a big batch on the weekend and enjoy it all week long.
prep time 15 minutes
cook time 1 hour 15 minutes
total time 1 hour 30 minutes
1 butternut squash
3 yellow peppers
1 medium zucchini
1 head of garlic
5 medium tomatoes
salt + pepper
4 cups chicken stock
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
1 tsp worcestershire
1 tsp salt
Preheat oven to 350. Slice butternut squash in 1-inch cubes and place on baking tray. Cut the top off of the head of garlic and drizzle everything with olive oil and sprinkle with salt + pepper. Bake in the oven for 15 minutes.
While the squash and garlic are cooking chop all remaining vegetables into 1-inch pieces, place on a second baking sheet and drizzle with olive oil and season with salt + pepper. Add to oven and bake another 45 minutes with the squash.
Once all vegetables are tender remove from the oven and allow to cool for 10 minutes. Put all vegetables + roasted garlic cloves in a blender and blend until smooth (you may need to do this in batches depending on the size of your blender). Pour all of your pureed veggies into a large pot and add stock, pepper, red pepper flakes, worcestershire + salt. Bring to a boil and allow to simmer for 15 minutes.