Mediterranean Roasted Vegetable Soup

Mediterranean Roasted Vegetable Soup


Roasting vegetables caramelizes their sugars and brings out their sweetness. It’s a fantastic technique for intensifying the flavor of a sauce or soup. It also helps to use carrot juice in place of plain old broth as the soup base.

Quick look

  • prep 15 min    cook 45 min
  • serves 4


  • 1 tablespoon olive oil
  • 5 garlic cloves
  • 12 ounces all-purpose potatoes, cut into 1/2-inch chunks
  • 1 green bell pepper, seeded and cut into 1/2-inch squares
  • 1 yellow bell pepper, seeded and cut into 1/2-inch squares
  • 1 teaspoon fresh rosemary, chopped
  • 1 yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 1 large red onion, cut into 1/2-inch chunks
  • 1 1/2 cups carrot juice
  • 12 ounces plum tomatoes, seeded and diced
  • 1 teaspoon fresh tarragon
  • 3/4 teaspoon salt
  • 3/4 cup water

    How to make it   1 hour

  • 1

    Preheat the oven to 450°F.

  • 2

    In a roasting pan, combine the oil and garlic and roast until the oil begins to sizzle, about 5 minutes.

  • 3

    Add the potatoes, bell peppers, and rosemary and toss to coat. Roast until the potatoes begin to color and soften, about 15 minutes.

  • 4

    Add the squash and onion and roast until the squash is tender, about 15 minutes longer.

  • 5

    In a medium Dutch oven, combine the carrot juice, tomatoes, tarragon, and salt and bring it to boil over medium heat. Add the roasted vegetables.

  • 6

    Pour the water into the roasting pan and scrape up any brown bits. Pour the pan juices into the Dutch oven and cook until heated through, about 2 minutes.

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