Absolutely delicious and so easy! My toddler and my husband both loved it, too. It feels very European to eat a soup with market fresh vegetables and a fresh baguette.
Adrienne
Yum! Going use the leftovers as starter for homemade lasagna sauce. 🙂
Andrea S
Best ever!!!! I love this soup so much!!! So simple! Love. Those French!!!
Jessica Fisher
Glad you enjoyed it!
Demi
Just made this today with beets, eggplant, bell pepper, carrots, and garlic. Yum! My toddlers loved it!
Jessica Fisher
So glad to hear it!
Annie
this roasted vege soup idea is now my go-to produce box, salvage recipe. if we had a week of reacting to life, instead of tossing out the wilting produce i make this soup. it tastes different every time and there are absolutely no leftovers.
i think my favorite taste came from kohlrabi-love that spicy kick. this time i’m cooking up my first eggplant, and that chunk of red onion that never made it into a salad.
i buy and add two boxes of fit-n-active reduced sodium chicken broth from Aldi. if i have a bit of half&half or heavy cream about to expire i add toss that in after the blending process for a bit of creaminess.
the more i read your blog, the more i realize your eats are good as well as cheap.
Jessica Fisher
Thanks for your kind words. I’m so glad to hear this is working well for you!
Kathleen
Hello! This soup looks wonderful and I”m looking forward to trying it. I hate eggplant, though. Can you suggest other veggies that might work in place of the eggplant? Have you tried sweet potatoes or root veggies, like parsnips or turnips?
Jessica
I think you could use any vegetables that you like. Just be sure that they cook soft enough to blend smoothly.
Danae
This soup is delicious!! I have one question, though. I’ve never pureed a soup before and I ran into an issue: strings. A bunch of long, hard pieces (I think from the tomato skins) and some thinner strings (celery? eggplant?). Do you think my blender is just not powerful enough? Or do you have any tips to avoid this? Thanks!
Jessica
Bummer! I’ve not had that problem before. I guess an added step would be to strain the soup after blending. I use an immersion blender, also called a stick blender. I haven’t used a regular blender before. The immersion blender is one of my favorite tools.
Holly
I have some zucchini and summer squash in my freezer that will need to be used. Do you think these would roast up okay? Obviously not like fresh, but hopefully okay? It’s not yet soup season, but coming soon!
Jessica
@Holly, how did you prep it for the freezer? I’m thinking it might not work for roasting those. But, you could roast the other vegetables and then add the frozen ones when you simmer.
Claire
Bringing up your recipe for our fourth batch I have to finally leave a comment saying how much we LOVE this soup! I found it on Pinterest (I wonder how many repines it’s seen since Debbie? Thanks Debbie!) and it’s been a go to this Fall. It’s really forgiving- squash, zucchini eggplant and cauliflower have all been switched in to act as the bulk veggie and worked great. Thank you for writing it out!
Jessica
So glad you’re enjoying it! Yeah!
Laura
I made a roasted veggie fontina cheese crab soup yesterday. It was awesome!!!! I didnt think I’d like it too chunky but it didnt matter.
Melisa
I prefer chunky and I like lots of “stuff” in my soup but I think one of those stick blenders would be cool to have. This looks like a very tasty combination of vegies.
sarah k. @ the pajama chef
mmm, sounds so good. we love roasted vegetables around here. and i am totally a smooth soup kinda girl. 🙂
Melinda P
Hmmm, eggplant in a pureed soup. Never tried that before, sounds good!! 🙂
Steph (The Cheapskate Cook)
Wow, I love the sound of this! Wish I had an immersion blender to make this less of a hassle, but you’d better belive I want to try it anyway!
I like both chunky and smooth soups. But for the rest of my family, pureed is the way to go.
Debbie
Although it’s autumn, I’m not feeling it yet in Phoenix, AZ. But I love soup and this recipe looks so good. I’m always on the lookout for new recipes to try and I think this will be one I will attempt. I posted it on Pinterest as I find that way I never lose the recipes. It links back to your blog post.
Blessings,
Debbie
The Gentle Mom
This looks amazing. Do you think it would turn out well using water in place of broth?
Jessica
@The Gentle Mom, if you have flavorful veggies, I think it should be fine. You will probably need to add more salt and pepper.
karen
yum! We love smoooooth soup around here. The kiddos favorite is roasted butternut squash, sweet potato, and carrots. I like to add a few sprigs of fresh rosemary with the veg in the oven.
Bette Barkley
The roasted vegetable soup sounds wonderful!
Courtney
Did you take the bay leaf out before the blending? Sounds good, I’ll have to add this to my meatless meals recipe box!
Jessica
@Courtney, YES! Thank you for asking. I forgot to write that bit down.
Heather
What a great story! I can’t wait to try this recipe next week.
Elina
Absolutely delicious and so easy! My toddler and my husband both loved it, too. It feels very European to eat a soup with market fresh vegetables and a fresh baguette.
Adrienne
Yum! Going use the leftovers as starter for homemade lasagna sauce. 🙂
Andrea S
Best ever!!!! I love this soup so much!!! So simple! Love. Those French!!!
Jessica Fisher
Glad you enjoyed it!
Demi
Just made this today with beets, eggplant, bell pepper, carrots, and garlic. Yum! My toddlers loved it!
Jessica Fisher
So glad to hear it!
Annie
this roasted vege soup idea is now my go-to produce box, salvage recipe. if we had a week of reacting to life, instead of tossing out the wilting produce i make this soup. it tastes different every time and there are absolutely no leftovers.
i think my favorite taste came from kohlrabi-love that spicy kick. this time i’m cooking up my first eggplant, and that chunk of red onion that never made it into a salad.
i buy and add two boxes of fit-n-active reduced sodium chicken broth from Aldi. if i have a bit of half&half or heavy cream about to expire i add toss that in after the blending process for a bit of creaminess.
the more i read your blog, the more i realize your eats are good as well as cheap.
Jessica Fisher
Thanks for your kind words. I’m so glad to hear this is working well for you!
Kathleen
Hello! This soup looks wonderful and I”m looking forward to trying it. I hate eggplant, though. Can you suggest other veggies that might work in place of the eggplant? Have you tried sweet potatoes or root veggies, like parsnips or turnips?
Jessica
I think you could use any vegetables that you like. Just be sure that they cook soft enough to blend smoothly.
Danae
This soup is delicious!! I have one question, though. I’ve never pureed a soup before and I ran into an issue: strings. A bunch of long, hard pieces (I think from the tomato skins) and some thinner strings (celery? eggplant?). Do you think my blender is just not powerful enough? Or do you have any tips to avoid this? Thanks!
Jessica
Bummer! I’ve not had that problem before. I guess an added step would be to strain the soup after blending. I use an immersion blender, also called a stick blender. I haven’t used a regular blender before. The immersion blender is one of my favorite tools.
Holly
I have some zucchini and summer squash in my freezer that will need to be used. Do you think these would roast up okay? Obviously not like fresh, but hopefully okay? It’s not yet soup season, but coming soon!
Jessica
@Holly, how did you prep it for the freezer? I’m thinking it might not work for roasting those. But, you could roast the other vegetables and then add the frozen ones when you simmer.
Claire
Bringing up your recipe for our fourth batch I have to finally leave a comment saying how much we LOVE this soup! I found it on Pinterest (I wonder how many repines it’s seen since Debbie? Thanks Debbie!) and it’s been a go to this Fall. It’s really forgiving- squash, zucchini eggplant and cauliflower have all been switched in to act as the bulk veggie and worked great. Thank you for writing it out!
Jessica
So glad you’re enjoying it! Yeah!
Laura
I made a roasted veggie fontina cheese crab soup yesterday. It was awesome!!!! I didnt think I’d like it too chunky but it didnt matter.
Melisa
I prefer chunky and I like lots of “stuff” in my soup but I think one of those stick blenders would be cool to have. This looks like a very tasty combination of vegies.
sarah k. @ the pajama chef
mmm, sounds so good. we love roasted vegetables around here. and i am totally a smooth soup kinda girl. 🙂
Melinda P
Hmmm, eggplant in a pureed soup. Never tried that before, sounds good!! 🙂
Steph (The Cheapskate Cook)
Wow, I love the sound of this! Wish I had an immersion blender to make this less of a hassle, but you’d better belive I want to try it anyway!
I like both chunky and smooth soups. But for the rest of my family, pureed is the way to go.
Debbie
Although it’s autumn, I’m not feeling it yet in Phoenix, AZ. But I love soup and this recipe looks so good. I’m always on the lookout for new recipes to try and I think this will be one I will attempt. I posted it on Pinterest as I find that way I never lose the recipes. It links back to your blog post.
Blessings,
Debbie
The Gentle Mom
This looks amazing. Do you think it would turn out well using water in place of broth?
Jessica
@The Gentle Mom, if you have flavorful veggies, I think it should be fine. You will probably need to add more salt and pepper.
karen
yum! We love smoooooth soup around here. The kiddos favorite is roasted butternut squash, sweet potato, and carrots. I like to add a few sprigs of fresh rosemary with the veg in the oven.
Bette Barkley
The roasted vegetable soup sounds wonderful!
Courtney
Did you take the bay leaf out before the blending? Sounds good, I’ll have to add this to my meatless meals recipe box!
Jessica
@Courtney, YES! Thank you for asking. I forgot to write that bit down.
Heather
What a great story! I can’t wait to try this recipe next week.