Mediterranean Roasted Vegetable Soup

Roasting vegetables caramelize 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.


4 servings


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


Preheat the oven to 450°F (232°C).

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

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

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

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.

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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 45 minutes

Nutritional Information

Amount per serving: unavailable

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