Roasted Vegetable Soup
This hearty and healthy Roasted Vegetable Soup is your new favorite winter comfort food! It combines your choice of filling roasted veggies with a flavorful broth and tender gnocchi for a soup that's packed with nutrition and is sure to fill you up.
Servings: 8
Calories:
Equipment
Ingredients
- 1.5 cups baby carrots
- 2 large red bell peppers, seeds removed and sliced in half
- 1 large zucchini, cut into 3 inch pieces
- 1.5 cups cherry tomatoes
- 1 large sweet onion, quartered
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 tbsp Italian seasoning
- kosher salt and pepper to taste
- 1/2 cup vegetable broth
- 30 oz san marzano tomatoes, and their juices
- 1 package, 16 oz potato gnocchi
- fresh basil and parmesan cheese for topping, optional
Instructions
- Preheat the oven to 400°F.
- Spread the vegetables on a baking sheet in a single layer and toss with olive oil, salt, pepper, and italian seasoning. Make sure the peppers are flesh side down and tuck the garlic cloves underneath one of the peppers. Roast for about 35-40 minutes or until they are soft and slightly caramelized on the edges.
- Once the vegetables are done roasting, transfer them to a blender with the vegetable broth and san marzano tomatoes, and pulse on high until they are completely puréed, or use an immersion blender right in the pot. Add them to a large pot and bring to a light boil. Add the gnocchi, and let it all cook together for an additional 10-15 minutes.
- Season the soup with additional salt and pepper if needed. Allow the gnocchi to simmer in the soup for a few minutes until it's plump and soft. Check your package instructions for cook time.
- Serve the soup hot, garnished with fresh basil and, if desired, grated Parmesan cheese.