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.
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.
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.
- 1 cup roasted veggies (your choice)
- ¾ cup tomato juice
- 1 cup vegetable broth
- Spices and herbs (optional, to taste)
- Add roasted veggies and tomato juice to Vitamix (or other blender or food processor capable of making a puree).
- 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.
- Add cup of broth to Vitamix. Process on medium speed for a few seconds more until the mixture is well combined.
- 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.
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 400F 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.
Originally published April 18, 2013; updated October 26, 2017.