Roasted Veggie Soup

Roasted Veggie Soup from Gluten Free Easily

Roasted Veggie Soup from Gluten Free Easily

I’ve been seeking comfort food this week. Surprisingly, it came in the form of this very simple and healthy Roasted Veggie Soup. I’m recovering from an eye injury and like so many of you also experiencing the sorrow of so many tragic world events. There are never any words to adequately express the horror and the grief, so I won’t try, but I do feel for all.

I know that when I have to step back a bit and heal, nourishing food can be one of the best comforts. I’ve found some comfort this week in this simple Roasted Veggie Soup. A peek in the fridge at the beginning of the week revealed leftover roasted veggies, tomato juice, and broth. I never tire of roasted veggies. They are so easy to make and are also such an easy and incredibly delicious way to get in several vegetable servings.

Roasted Veggie Soup from Gluten Free Easily

Roasted Veggie Soup from Gluten Free Easily

I pulled out these ingredients and my Vitamix and stovetop quickly did the rest of the work in creating a healthy, healing soup that makes exactly two servings. Mr. GFE’s desire for soup ends as soon as the temps warm up, but my desire for good soup never wanes.

It’s now Thursday and I’ve already made this recipe three times this week. Each time this soup has been slightly different in appearance and taste according to the roasted veggies I used, but every variation was amazingly good. It’s a creamy soup despite the fact that there’s no dairy and it has just enough sweetness to balance the acidity in some of the veggies.

The first two times I made this soup using roasted mushrooms, yellow onions, and a sweet red bell pepper. This last time—for the version shown in these photos—I used roasted sweet yellow bell pepper, sweet orange bell pepper, red onion, and garlic. In the first two batches, I threw in about ½ cup of diced leftover chicken at the end of the heating time, but this last time, I stuck with the veggies alone and this soup easily and wonderfully stands on its own as a vegetarian/vegan soup.

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Beautiful and Flavorful Roasted Veggies

Honestly, I love that this recipe works for so many different eating plans. In many cases—dare I say, most cases—we really can all dine together.

Even if you are not “convalescing” as Mr. GFE describes my current status, you’ll want to try this soup. The recipe is perfect for one hungry person or two “light eaters” or, as a starter for a meal for two. Or go ahead and roast a ton of veggies and fill up that Vitamix and soup pot to make enough for a crowd. You will surely be appreciated by those who love soup any time of the year and those who need a little comfort right now.

Roasted Veggie Soup from Gluten Free Easily

The Photographer Got Hungry …

Roasted Veggie Soup
  • 1 cup roasted veggies (your choice)
  • ¾ cup tomato juice
  • 1 cup broth (chicken or vegetable)
  • Spices and herbs (optional, to taste)
  1. Add roasted veggies and tomato juice to Vitamix (or other blender or food processor capable of making a puree).
  2. With Vitamix on variable speed, start at level 5 and slowly increase to level 7 for a total of about 30 seconds until mixture is a fairly fine puree.
  3. Add cup of broth to Vitamix. Process on medium speed for a few seconds more until the mixture is well combined.
  4. At this point, you can actually heat the soup in your Vitamix (follow manufacturer’s instructions) or you can pour it into a small pot and heat on medium on your stove top until soup is warmed through.
  5. Serve.
Makes about 2 ½ cups of soup (one large bowl serving or two smaller servings).

To create the version shown, I roasted one sweet yellow bell pepper, one sweet orange bell pepper, about one fourth of a red onion, and about half a clove of garlic with some extra virgin olive oil drizzled on all. The oven temperature was 400 degrees and I roasted my veggies for about 20 minutes, stirring halfway through. You can use another oil or shortening, or even skip the oil if you watch your veggies and stir frequently while roasting. Any veggie that you love roasted will create a fabulous soup. The version that included roasted mushrooms was a very rich soup that was reddish brown in appearance. There are lots of terrific possibilities with this soup. For additional nutrition and/or preferences, feel free to add small amounts of greens, other veggies, chopped meat, seafood, etc.

 This post is linked to Pennywise Platter Thursday, Whole Foods Friday, Wellness Weekend, Foodie Friday, 5-Ingredient Mondays, Allergy-Free Wednesday, and Gluten-Free Wednesdays.

Not just gf, but gfe!

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31 Responses to “Roasted Veggie Soup”

  1. Kelly Smith on April 18th, 2013 3:11 pm

    Shirley, I love soup and using my vitamix. This sounds so delicious. THANK you!

    • Shirley on April 19th, 2013 10:59 pm

      Thanks so much, Kelly! I really think that you will love this recipe. I can’t wait to make it again. :-)


      • Kelly Smith on April 29th, 2013 2:03 pm

        Love it! I roasted bell peppers, red onion, whole garlic cloves and some carrot in my mini slow cooker. Tossed the with EVOO, Italian seasoning and some sea salt before cooking them, and the soup was so delicious and comforting!

        • Kelly Smith on April 29th, 2013 2:04 pm

          I think I could even do this for breakfast.

        • Shirley on April 29th, 2013 11:46 pm

          Hey Kelly–Yippee!! Love that you added a carrot and what a great idea to use your slow cooker to cook your veggies. :-) I did eat this soup for breakfast a few days. I loved it! I just stocked up on some great veggies to use in my next batch. ;-)


  2. Caralyn @ glutenfreehappytummy on April 18th, 2013 9:29 pm

    so beautiful and so delicious!

    • Shirley on April 19th, 2013 11:01 pm

      Hi Caralyn–Thanks! Each combo of different veggies yields a slightly different color. :-) I have to admit that this soup is amazingly delish. ;-)


  3. Heather @Gluten-Free Cat on April 18th, 2013 9:53 pm

    Hey, wait, I have a complaint. This post is not long enough. ;)

    But I LOVE this comforting, delicious soup. Thank you!

    And love you!! I hope you are healing well! xoxo

    • Shirley on April 19th, 2013 11:03 pm

      Heather–Haha! Aren’t you the funny one? Well, you know I love a good long post (hehe), but being a bit under the weather, this was all I could muster. ;-) Seriously, I really think you will love this recipe, dear. Heck, I bet you can even come up with a raw version of this recipe. :-)

      Love to you, too! I am so much better today! xoxo,

  4. Sarah || Celiac in the City on April 18th, 2013 11:24 pm

    Simple soup is my favorite kind of soup. Perfect for these cool, rainy days in Wisconsin and to help warm the soul after this rough week — so sorry to hear about what’s been going on with you, Shirley… sending healing vibes!

    • Shirley on April 19th, 2013 11:07 pm

      Hey Sarah–I hear it’s still been pretty un-spring-like up your way. ;-) Hope spring comes soon! A very rough week for sure. I’m glad it’s over and thankfully, I am doing much better! I think this soup really helped. Thank you!

      And I think I saw something come into my In Box about Banana Oatmeal Bites over at your place. Please save one for me until I can get over there! :-)

  5. Sophie on April 19th, 2013 4:27 am

    Looks delicious and was really easy to make. Thanks Shirley for shearing this :)

    • Shirley on April 19th, 2013 11:09 pm

      Hi Sophie–Welcome. :-) I appreciate your feedback. Enjoy!


  6. Ina Gawne on April 19th, 2013 9:46 am

    There is nothing better than a healing soup to help one along. All the best to you Shirley, Ina

    • Shirley on April 19th, 2013 11:10 pm

      Thanks so much, Ina! This soup is tremendously healing and so enjoyable, too. Can’t wait to make it many more times! :-)


  7. IrishHeart on April 19th, 2013 1:32 pm

    I hope you heal quickly from your injury.

    It has been an awful week and I expressed my sadness rather loudly on a guest post on GD’s site.
    Thank goodness he allows me “air time”. Helped me to vent some rage about what happened in my hometown.

    anyway, on to the subject at hand!

    This soup looks delicious! Could be what’s in store for tonight. Thanks!

    • Shirley on April 19th, 2013 11:15 pm

      Hi Irish Heart–Thank you so much! I am happy to say that I have taken a major turn for the better. :-)

      Yes, a very awful week. I’m so relieved that both the week and the manhunt are over. There’s still so, so much healing to do though. Thinking of all so severely affected. I read your post over at GD’s site during my recovery this week, but didn’t comment (sorry). You did a really great job of representing your own feelings and those of many, many more Bostonians and Americans, in general.

      When you do make this soup, I think you’ll enjoy it. It made me happy again and again. ;-)


  8. Susan on April 19th, 2013 3:00 pm

    Dear Shirley,
    So sorry to hear about your eye injury. I have sent up a prayer that your healing will be speedy.

    I just made some roasted vegetable soup for my son this week and he thoroughly enjoyed it. (I’m going to make some more using sweet potatoes instead of white potatoes this weekend.)

    • Shirley on April 19th, 2013 11:16 pm

      Thanks, Susan! I’ve taken a major turn for the better so that prayer must have worked–thank you! :-)

      I didn’t use any pototoes in my roasted veggie soup, but I’m sure that either would be delicious in a roasted veggie soup. I know I love sweet potatoes in soup. ;-)


  9. Marigene on April 19th, 2013 3:08 pm

    That bowl of soup would be perfect this windy day!

    • Shirley on April 19th, 2013 11:18 pm

      Hi Marigene–Welcome to gfe! :-) You are right … this soup would be perfect for that kind of day … or any day IMHO. ;-)

      Thanks for taking the time to comment!

  10. Linda on April 19th, 2013 3:59 pm

    Heather’s comment cracks me up! This soup looks delicious, Shirley. I might have to give it a try this weekend when the weather gets cooler again. I’m continuing to pray for your eye!

    • Shirley on April 19th, 2013 11:20 pm

      Linda–You girls like to tease me because you are both queens of brevity! ;-) I am totally hooked on this soup. I hope you will love it, too. And you’re right … the weather will be perfect for soup. :-)

      Your prayers are working … my eye is getting better and better! Thank you so much!

  11. Vicky on April 19th, 2013 5:18 pm

    I totally agree, there’s nothing better than a bowl of soup to make one feel better and this soup looks so very, very delicious! You must know how much I enjoy soup and I’m definitely going to pin this recipe!

    Hope your eye is much improved Shirley.

    Big hugs

    Vicky xo

    • Shirley on April 19th, 2013 11:22 pm

      Hi Vicky–Thanks for the kind comment and the Pin! :-) I think this recipe would meet with your approval. ;-)

      My eye is so much better … thanks!


  12. Maria on April 19th, 2013 7:48 pm

    This sounds delicious. I’ve been making veggie soups quite a bit this year, but I haven’t roasted the veggies first. You’ve inspired me to try it next time.

    • Shirley on April 19th, 2013 11:26 pm

      Hi Maria–It looks like you are new here–welcome! :-) So happy to read about your success on your own health journey over at your blog, Dreams and Epiphanies. I think perhaps Roasted Veggie Soup will become your new favorite soup. ;-)


  13. Maggie on April 20th, 2013 12:37 pm

    I just love how easy and yummy this soup is Shirley! I hope you’re on the mend and I hope that soup season is coming to an end :) xo

    • Shirley on April 20th, 2013 8:52 pm

      Hey there, Maggie!–I really think you will love this soup. I want your snowy spring weather to come to an end, but it’s always a good time for some nice soup IMHO. ;-) I plan to make this one all summer long for easy lunches for myself. :-)

      I’m much, much better! Thank you, dear! xo,

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