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Roasted Veggie Soup (Naturally Gluten Free)

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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.

Roasted Veggie Soup from Gluten Free Easily

Roasted Veggie Soup from Gluten Free Easily

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.

gluten free, dairy free, vegetarian, vegan, vegetable soup, soup, peppers, onions, mushrooms, quick and easy, soup for one

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 …

If you have leftover roasted veggies, this Roasted Veggie Soup for one or two will come together in about 5 minutes. If you have to roast your veggies, you'll be eating it in a half hour. Still a fairly quick meal. Warming and wonderful! [from on GlutenFreeEasily.com]
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Roasted Veggie Soup (Naturally Gluten Free)

Roasted veggies are one of my favorite things in the world, so being able to capture that goodness in soup is fabulous!

Ingredients

  • 1 cup roasted veggies (your choice)
  • ¾ cup tomato juice
  • 1 cup vegetable broth
  • Spices and herbs (optional, to taste)

Instructions

  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.

Notes

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.

If you have leftover roasted veggies, this Roasted Veggie Soup for one or two will come together in about 5 minutes. If you have to roast your veggies, you'll be eating it in a half hour. Still a fairly quick meal. Warming and wonderful! [from on GlutenFreeEasily.com]
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Comments

      • 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!

        Reply

        • 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. 😉

          Shirley

          Reply

    • Hi Caralyn–Thanks! Each combo of different veggies yields a slightly different color. 🙂 I have to admit that this soup is amazingly delish. 😉

      Shirley

      Reply

    • 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,
      Shirley

      Reply

  4. 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!

    Reply

    • 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! 🙂
      Shirley

      Reply

  7. Shirley,
    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!

    Reply

    • 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. 😉

      Hugs,
      Shirley

      Reply

  8. 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.)

    Reply

    • 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. 😉

      Shirley

      Reply

    • 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!
      Shirley

      Reply

  10. 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!

    Reply

    • 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!
      Shirley

      Reply

  11. 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

    Reply

    • 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!

      xo,
      Shirley

      Reply

  12. 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.

    Reply

    • 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,
      Shirley

      Reply

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