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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.9
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 39.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 6.9 g
  • Protein: 9.2 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
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Roasted Vegetable Soup

Submitted by: CHEF_MEG
Roasted Vegetable Soup

Introduction

This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste. This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.
Number of Servings: 6

Ingredients

    2 carrots, chopped
    2 parsnips, chopped
    1 large onion, chopped
    1 small butternut squash, peeled, seeded, and chopped
    3 garlic cloves
    2 teaspoons canola oil
    2 sprigs fresh thyme
    4 ounces no salt added tomato sauce
    32 ounces no salt added vegetable stock
    1/2 teaspoon black pepper
    1 1/2 cups kale, shredded
    1/4 cup chopped parsley
    3/4 cup nutritional yeast

Directions

Preheat the oven to 400 degrees Fahrenheit.
Spread vegetables in a single layer on a sheet pan drizzle on the oil and mix with your hands to evenly distribute the oil. Scatter the thyme over the vegetables. Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown. Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
Makes 6 servings (one cup).






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Member Ratings For This Recipe



  • 20 of 21 people found this review helpful
    Nutritional yeast is an inactive yeast product. It has a nutty, somewhat cheesy or eggy flavor, and it's a great non-animal source of Vitamin B12, making it a great food source for vegans. - 7/12/11

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  • Incredible!
    9 of 9 people found this review helpful
    I make this often in fall. Didn't know I can get the protein, B12, creaminess from nutritional yeast. I normally use fat free half and half, and beans instead. You can cream soup in a blender in batches, but be careful to vent the top and place a towel over so it doesn't blow up in your face. - 7/30/11

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  • 7 of 7 people found this review helpful
    This is a perfect blend of vegetables. No one veggie overpowers the rest. We enjoyed it very much. We are soup people and will make this often. Thank you... - 5/28/11

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  • 6 of 6 people found this review helpful
    You can get it at any health food store. It is not refrigerated and it is definitely not the same as bread yeast. - 5/25/11

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  • Incredible!
    5 of 7 people found this review helpful
    Loved this for the second time. First time was cutting small. This time it was in chunks of vegetable and ROASTED and it was great. I have to avaoid MSG and this was delish. I never add corn, just our prefernce. Pat in Maine. - 11/4/11

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  • Very Good
    5 of 5 people found this review helpful
    I made this recipe using chicken broth from cooking chicken breasts and substituted turnips for squash as that's what was garden ready. Great way to use garden bounty! - 8/24/11

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  • 4 of 4 people found this review helpful
    this was awesome! I tweaked it a bit and replaced the butternut squash with zucchini. It was very delicious! - 12/18/11

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  • Very Good
    4 of 4 people found this review helpful
    Even better the next day. - 11/4/11

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  • Very Good
    3 of 3 people found this review helpful
    Loved this! Low cal, low sodium, low fat--and unbelievably tasty! Roasting the veggies makes the flavor so much better. - 12/25/11

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  • 3 of 4 people found this review helpful
    You dont have to be vegan to love this soup. Roasting is the clue. - 12/24/11

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  • Incredible!
    3 of 3 people found this review helpful
    Yet another great home made soup with high nutrition and low sodium. So full of flavor. Thanks. If no immersion blender, you can mash in the pan with a potato masher or run through a ricer or a Foley food mill - ricer and food mill are just a little more messy, same great flavor. - 8/25/11

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  • Very Good
    2 of 2 people found this review helpful
    I only pureed a little bit at first to see if I liked the consistency. I thought it tasted better without pureeing it so I left it chunky. I did not have yeast so I substituted parmesan cheese. I also substituted the tomato sauce for Muir Glenn Fire Roasted Tomatoes and spinach instead of kale. - 9/30/12

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  • 2 of 2 people found this review helpful
    This is one of the best soups I've ever tasted. I've looked for a butternut squash type soup that isn't so sweet and this is it!!! - 12/24/11

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  • Bad
    2 of 4 people found this review helpful
    This soup was way too thick for me. I even added a whole extra can of stock to try to make it more like a soup consistency. I thought it was okay until I added the kale and the parsely. If you decide to make this I would definitely cut back on it because it was very overpowering. - 12/22/11

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  • Incredible!
    2 of 2 people found this review helpful
    Oh my Yum! This has joined borsche in my top favorite soups! - 8/27/11

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  • 2 of 2 people found this review helpful
    make sure you don't confuse nuitritional yeast with baking yeast--my sister did that once and when the yeast rose in her gut she was in extreme pain for days - 6/15/11

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  • 1 of 1 people found this review helpful
    Exceptionally good! I don't like squash soups because they're so sweet and this one is not sweet at all!!!! I love it! - 10/3/12

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  • 1 of 1 people found this review helpful
    Add diced swede and chunks of butternut squash for extra taste. - 9/20/12

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  • Very Good
    1 of 1 people found this review helpful
    It is a hearty soup! I added extra broth to thin it out a bit. The nutritional yeast adds a layer of tasty to the whole thing! - 11/7/11

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  • Wonderful, comforting fall/winter/early spring soup! Excellent made exactly to the letter, but gives a lot of space for experimentation. The aroma that's feeling the house is so appetizing, too! - 4/1/14

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  • Very Good
    0 of 2 people found this review helpful
    Can't wait to go to the Farmer's Markets this weekend to pick
    out the ingredients for this Roasted Vegetable Soup! Thank you
    for recipe. - 8/22/13

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  • 0 of 3 people found this review helpful
    This sounds amazing! I can't wait to try this out. - 9/15/12

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  • 0 of 2 people found this review helpful
    I will make it utilizing what is in the garden and what I have frozen from previous years. Looks yummilicious! - 8/23/12

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  • 0 of 2 people found this review helpful
    I cannot eat yeast- does this recipe live or die by it? - 8/5/12

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  • Very Good
    0 of 2 people found this review helpful
    Yum! - 1/31/12

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