Roasted-Vegetable Soup

This recipe was inspired by a friend who served a delicious tomato, potato, and carrot soup one rainy summer day on Martha's Vineyard. The soup was even better when the vegetables are roasted. Serve it with a hearty white Tuscan bread and salad.


10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 79
Caloriesfromfat 25 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 2.3 g
Carbohydrate 14.2 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 598 mg
Calcium 42 mg


2 1/2 cups coarsely chopped onion
1 cup chopped carrot
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 plum tomatoes, halved (about 1 pound)
3 garlic cloves, sliced
4 cups vegetable broth (1 [32-ounce] box)
1 cup cubed peeled baking potato
1 teaspoon dried oregano
1 teaspoon dried basil
1 (28-ounce) can whole tomatoes, undrained and chopped


Preheat oven to 425°.

Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.

Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.

Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.