Thoughtless Thursday: Roasted Vegetable Soup

I’ve been eating fairly heavily lately, so I was craving something veggie-laden and healthy.  My usual tomato soup wasn’t quite what I was in the mood for, so I opted for a roasted vegetable soup.  It’s loaded with different veggies and pureed.  This makes a fantastic lunch with a grilled cheese.   Makes 5-6 servings.


  • 1 can whole, peeled tomatoes
  • 1 vidalia onion
  • 1 cup diced carrots
  • 1 pint mini peppers, deseeded
  • 1 tablespoon minced garlic
  • olive oil
  • salt and pepper
  • chicken stock


  1. Drain the tomatoes, reserving the juice.
  2. Rough chop the remaining veggies (except the garlic).
  3. Toss them in olive oil with a pinch of salt and pepper.
  4. Roast at 400 degrees for 30-45 minutes (until you get some nice caramelization).
  5. Pour the veggies and any juices into the crock pot.
  6. Add the garlic.
  7. Add the tomato juice.
  8. Add two cups of chicken stock.
  9. Cook on high for 3 hours or low for 6.
  10. Use an immersion blender to puree the soup.

Printable version.

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