Roasted Vegetable Soup

Warm your soul with a bowl of our light and flavorful veggie soup
veggie soup

Nothing warms you up on a chilly day quite like a bowl of homemade soup. Get the flavors of fall with this roasted vegetable soup that’s easy to make and can be customized to your tastes.


  • 10-12 Roma tomatoes
  • 2 bell peppers
  • 2 onions
  • 4 cloves of garlic
  • 4 cans of white beans (drained and rinsed)
  • 4 cups low sodium chicken or vegetable stock


  1. Remove seeds and stems from bell peppers and skin from the onion.
  2. Cut vegetables in half and place on baking sheet.
  3. Roast vegetables at 420° for 30 minutes.
  4. Mince garlic and sauté with 1 tablespoon of olive oil until soft.
  5. Add rinsed beans and stock to pan. Add vegetables and simmer until finished. 
  6. Blend combination until smooth. Serve with multigrain bread or crackers.

Nutritional information 

Number of Servings: 6

Amount Per Serving

  • Calories: 214
  • Carbohydrates: 40g
    • Dietary Fiber: 8g
  • Fat: 0g
  • Protein: 11g
  • Sodium: 388 mg

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