Roasted Vegetable Soup

Name: Roasted Vegetable Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 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

(68)

Minutes to Prepare: 15
Minutes to Cook: 55

Number of Servings: 6

Ingredients

2 carrots, chopped 2 parsnips, chopped1 large onion, chopped1 small butternut squash, peeled, seeded, and chopped3 garlic cloves2 teaspoons canola oil2 sprigs fresh thyme4 ounces no salt added tomato sauce32 ounces no salt added vegetable stock1/2 teaspoon black pepper1 1/2 cups kale, shredded1/4 cup chopped parsley3/4 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).

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

ERIC_ANDREW
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
AQUARIANS2
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
KRISSHAN
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
BENGTSO4
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
NORASPAT
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
WRITESTUFF2
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
QUEENEDDS
this was awesome! I tweaked it a bit and replaced the butternut squash with zucchini. It was very delicious! - 12/18/11
LAURAB242
Even better the next day. - 11/4/11
TRICIAN13
Loved this! Low cal, low sodium, low fat--and unbelievably tasty! Roasting the veggies makes the flavor so much better. - 12/25/11
CD9743971
You dont have to be vegan to love this soup. Roasting is the clue. - 12/24/11
MOMKAT4310
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
SQSPARK
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
BARRISTER2011
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
CD10946696
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
CD9366426
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
JGILBERTMDY
Oh my Yum! This has joined borsche in my top favorite soups! - 8/27/11
PLANTAGO
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
CD13206098
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
KOINONIA
Add diced swede and chunks of butternut squash for extra taste. - 9/20/12
IPICKTULIPS
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
THROOPER62
Added a can of drained black beans - 11/26/20
RHOOK20047
Tried this and am serving this today as brunch. So surprising that it has so much nutritional value. - 11/26/20
CD26508743
Good - 11/26/20
NEPTUNE1939
tasty - 11/26/20
EVIE4NOW
I substituted mushrooms for the parsnips and spinach for the kale. Quite tasty. - 11/3/20