This Roasted Tomato and Vegetable Soup recipe boasts hearty vegetables in a chicken broth, finished with a sprinkle of Parmesan cheese that makes eating your veggies as easy as pie. Serve with crusty chunks of bread for a delicious dinner the whole family will enjoy.
To keep this recipe simple and easy, I use my favorite pantry staples, canned chicken broth, canned cannellini beans, and canned fire-roasted tomatoes. The roasted tomatoes are my fav. They impart a rich and slightly smoky flavor that is just perfect. This veggie-forward recipe can be made in well under an hour and with only 30 minutes of hands-on time since it is mostly about the simmering.
To make the Roasted Tomato and Vegetable Soup, you will need the following ingredients:
Heat 1 tablespoon of olive oil in a 4-quart Dutch oven over medium heat. Add 1 chopped onion, 1 sliced stalk celery, 1 chopped carrot, and 1 teaspoon minced garlic and sauté for 5 minutes.
Stir in 3 cans broth, 2 cups cubed butternut squash, and 1 can undrained tomatoes and bring to a boil.
Once at a boil, reduce heat. Then cover and simmer for 20 minutes.
Add in 1 can of beans, 1 sliced zucchini, 1 cup small cauliflower florets, 1 tablespoon oregano, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper and cook for another 5 minutes.
Ladle the soup into bowls and top with freshly shredded Parmesan cheese. Serve and enjoy!
Eat your veggies easily with this flavorful Roasted Tomato and Vegetable Soup recipe! Featuring roasted tomatoes and hearty vegetables, this recipe makes for a seriously delicious soup your family will enjoy. Did you make this? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes!
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