Roasted Vegetable Soup

A deep, rich, velvety soup made with roasted vegetables

Roasted Vegetable Soup


For 8 Person(s)

For the Soup:

  • 8 cups vegetable stock (Homemade or store bought, low sodium)
  • 2 large potatoes
  • 2 leeks
  • 2 onions ( red or white)
  • 2 carrots
  • 2 cloves of garlic
  • 2 cups cherry or grape tomatoes
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • unripened goat cheese ( Chevre) ***optional**


  1. Clean and coarsely chop all veggies and place in a baking dish.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Place in a 425F oven for 1 hour or until nicely roasted and caramelized.
  4. Once nicely roasted, remove veggies from tray and place in a food mill.
  5. Place vegetable stock in a large pot and begin milling veggies (medium blade) into stock until all the veggies have gone through and you are left with nothing but dry skins and fibers.
  6. **I don't recommend using a blender in place of the mill because it will not remove skin and fibers.**
  7. Using a medium blade will allow some larger chunks of vegetables to pass through while keeping the fibers and skins out.
  8. The result is a super rich vegetable content in your soup.
  9. This can be heated through and served immediately but I like to simmer this mixture for 2 hours using a wisk to stir occasionally.
  10. In doing so, the soup will reduce by almost half creating a wonderfully thick and hearty soup.
  11. Roasting the veggies gives it a deep, rich color and a sweet earthy taste unlike any "boiled" vegetable soup you would usually have.
  12. All it takes it one extra step and a little more time but trust me, it's worth it!



Recipe Notes

I like to add a dollop of goat cheese (Chevre) to the soup just before serving for added richness.


Thursday, 14 December 2017
This is a favorite in our house. Can be frozen and stored for winter. - Danny Campo