- 1 tbsp Olive oil
- 1 Onionmedium, chopped
- 1 stalk Celerysliced
- 1 Carrotsmedium, chopped
- 1 tsp (2 cloves) Garlicbottled minced
- 3 (14 ½-oz) cans Chicken brothreduced-sodium
- 2 cups Butternut squashcubed peeled
- 1 (14 ½-oz) can Fire-roasted diced tomatoesor 1 (14 ½-oz) can diced tomatoes, undrained
- 1 (15- to 19-oz) can Cannellinior white kidney beans, rinsed and drained
- 1 Zucchinismall, halved lengthwise and sliced
- 1 cup Cauliflower floretssmall and/or broccoli florets
- 2 tsp Dried oreganoor 1 tbsp snipped fresh oregano
- ÂĽ tsp Salt
- ÂĽ tsp Black pepperfreshly ground
- 1 pinch Parmesan cheesefreshly shredded
Roasted Tomato and Vegetable Soup
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.Â
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. Â
To make the Roasted Tomato and Vegetable Soup, you will need the following ingredients:
Steps to make Roasted Tomato and Vegetable Soup
1 | Cook onion, celery, carrots, and garlic | 6 |
2 | Add broth, squash, and tomatoes | 10 |
3 | Simmer | 20 |
4 | Add beans, zucchini, cauliflower, oregano, salt, and pepper | 5 |
5 | Serve | |
Recipe Reviews
Healthy tomato soup! Thanks for sharing the recipe!
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