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Leftover Roasted Vegetable Soup

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A warm and comforting soup that transforms leftover roasted vegetables into a rich, flavorful, and nourishing meal with minimal effort.

Ingredients

  • 3 cups leftover roasted vegetables (carrots, potatoes, zucchini, peppers, or onions)
  • 3 cups vegetable broth or water
  • 2 cloves garlic, minced
  • 1 small onion, chopped (optional)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried or fresh herbs such as thyme or rosemary
  • 1/4 cup cream or yogurt (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion if using and cook until softened.
  3. Stir in garlic and cook for about 1 minute.
  4. Add roasted vegetables to the pot.
  5. Pour in vegetable broth or water to cover.
  6. Bring to a simmer and cook for 10–15 minutes.
  7. Blend with an immersion blender until smooth or leave slightly chunky.
  8. Stir in cream or yogurt if using.
  9. Season with salt, pepper, and herbs.
  10. Serve warm.

Notes

  • Add beans or lentils for extra protein.
  • Use lemon juice for brightness.
  • Add paprika for a smoky flavor.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/leftover-roasted-vegetable-soup/