Roasted Vegetable Soup Recipe

Roasted Vegetable Soup

There is nothing quite like roasted vegetables, unless you turn them into a sou! And that is exactly what I have done here. You will love this recipe, as it is easy and the soup is delicious! Watch the Instagram video I did HERE!

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  • 2 leeks cut into large chunks (White part only)
  • 3 Roma tomatoes quartered
  • 1 large or 2 medium zucchini cut into large chunks
  • 4 cloves of garlic peeled and left whole
  • 1 medium onion (either yellow or red) quartered
  • 2 large carrots, peeled and cut into large chunks
  • 4 tablespoons of olive oil (divided)
  • salt and pepper to taste
  • 1/2 cup of white wine
  • 4 cups of vegetable broth


  1. Preheat the oven to 375° F.
  2. Place the vegetables in a large bowl and spray or drizzle with olive oil and toss to coat.
  3. Transfer to a parchment-lined baking sheet and season with salt and pepper.
  4. Bake in the oven, turning once, until tender.
  5. Transfer to a large stockpot heated with 2 tablespoons olive oil. Cook on medium-low heat.
  6. Add the white wine and broth and bring to a boil.
  7. Reduce heat to simmer, cover with the lid and cook for an additional 30 minutes.
  8. Puree with a handheld immersion or regular blender.
  9. Spoon into a bowl and serve hot.

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Lesley Wolman

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