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Good Cheap Eats

eat well on a budget with easy recipes from Jessica Fisher

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Roasted Vegetable Soup with Fresh Oregano

Jessica Fisher · September 18, 2011 · 27 Comments

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Roasting vegetables in the oven caramelizes their flavors. Blend them with herbs and seasonings into this Roasted Vegetable Soup for a lovely meatless meal.

Roasted Vegetable Soup with Fresh Oregano | Good Cheap Eats

Years ago when my husband and I were visiting friends in France, they had to step out for a few hours, promising to be home for dinner. We encountered a little culture clash when six o’clock, our dinner time, rolled around, and they weren’t yet home. Somehow we forgot that French diner is quite different than ours.

I knew Michele had started a soup and stashed it in the refrigerator. When I went to investigate, I found broth and some very large chunks of vegetable floating in it. Hubs and I both raised our eyebrows and snacked on bread and cheese instead.

Later I came to find out that Michele was preparing a pureed soup, something that was absolutely foreign to me, one who had been raised on Chicken Noodle that came in a red and white can. A ha. More culture clashes.

Today, I love pureed soups. And since I purchased an immersion blender, I love making them! This soup is as easy as could be.

Roasted Vegetable Soup with Fresh Oregano | Good Cheap Eats

A chunk of good French cheese and a baguette would make it a perfect meal. If you’d like, you could also add some cooked shrimp on top, but you won’t need to. Want to go meatless? Serve a salad on the side. Soup is good food always.

Tools to make this recipe easy:

  • plastic cutting boards
  • Ergo Chef chef’s knife
  • sheet pan
  • a large soup pot
  • immersion blender or a A food processor
  • Pyrex pint-sized glass bowls with plastic lids

Soup is good food.

I’ve come to love all kinds of blended soups since that cold night many years ago. These are some of my favorites:

  • Velvety Vegetable Soup
  • Spring Vegetable Soup
  • Broccoli Cauliflower Soup
  • Asparagus Soup
roast vegetable soup in a tureen with a ladle
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Roasted Vegetable Soup with Fresh Oregano

Roasting vegetables in the oven caramelizes their flavors. Blend them into soup with fresh herbs and you’ve got a lovely meal.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: American
Keyword: roasted vegetable soup, vegetable soup
Servings: 4 servings
Calories: 149kcal
Author: Jessica Fisher

Ingredients

  • 1 eggplant trimmed and split lengthwise
  • 2 yellow squash trimmed and split in half
  • 2 rib celery trimmed
  • 2 bell pepper (any color) seeded and halved
  • 2 carrots peeled and cut into 2 inch chunks
  • 2 tomato halved
  • 4 clove garlic unpeeled
  • 2 tbsp olive oil
  • salt
  • black pepper
  • 1 tbsp fresh oregano (chopped) or 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 to 6 cup vegetable broth chicken stock can also be used
US Customary - Metric

Instructions

  • Preheat the oven to 400 °. Place the vegetables on a rimmed baking sheet. Brush the vegetables with the oil.
  • Roast the vegetables for 45 minutes, until tender and spotted with brown.
  • Scoop the eggplant pulp from the skin and place it in a large stockpot. Remove the garlic from its skins and add to the pot as well as the other vegetables, oregano, and bay leaf.
  • Add 3 cups broth and bring to a simmer. Simmer the mixture for about 45 minutes or until the vegetables are very tender.
  • Remove the bay leaf and discard. Use an immersion blender to blend the vegetables until smooth. (You can also blend the soup in a blender or in a food processor.) Thin with more stock, if desired. Season to taste with salt and pepper. Serve hot.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
To freeze: cool the soup and store in meal- or individual-sized portions in the freezer, for up to 2 months. Reheat before serving.
Nutritional values are approximate and based on 1/6 the recipe.
 

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 985mg | Potassium: 826mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6420IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 1mg

Roasted Vegetable Soup with Fresh Oregano | Good Cheap Eats

Filed Under: Meatless, Recipe, Soups Tagged With: dairy-free, packable, Veggies Most, whole 30

Reader Interactions

Comments

  1. Heather says

    September 18, 2011 at

    What a great story! I can’t wait to try this recipe next week.

    Reply
  2. Courtney says

    September 18, 2011 at

    Did you take the bay leaf out before the blending? Sounds good, I’ll have to add this to my meatless meals recipe box!

    Reply
    • Jessica says

      September 18, 2011 at

      @Courtney, YES! Thank you for asking. I forgot to write that bit down.

      Reply
  3. Bette Barkley says

    September 18, 2011 at

    The roasted vegetable soup sounds wonderful!

    Reply
  4. karen says

    September 18, 2011 at

    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.

    Reply
  5. The Gentle Mom says

    September 18, 2011 at

    This looks amazing. Do you think it would turn out well using water in place of broth?

    Reply
    • Jessica says

      September 18, 2011 at

      @The Gentle Mom, if you have flavorful veggies, I think it should be fine. You will probably need to add more salt and pepper.

      Reply
  6. Debbie says

    September 19, 2011 at

    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

    Reply
  7. Steph (The Cheapskate Cook) says

    September 19, 2011 at

    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.

    Reply
  8. Melinda P says

    September 19, 2011 at

    Hmmm, eggplant in a pureed soup. Never tried that before, sounds good!! 🙂

    Reply
  9. sarah k. @ the pajama chef says

    September 19, 2011 at

    mmm, sounds so good. we love roasted vegetables around here. and i am totally a smooth soup kinda girl. 🙂

    Reply
  10. Melisa says

    September 19, 2011 at

    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.

    Reply
  11. Laura says

    September 21, 2011 at

    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.

    Reply
  12. Claire says

    November 2, 2011 at

    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!

    Reply
    • Jessica says

      November 2, 2011 at

      So glad you’re enjoying it! Yeah!

      Reply
  13. Holly says

    August 28, 2012 at

    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!

    Reply
    • Jessica says

      August 29, 2012 at

      @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.

      Reply
  14. Danae says

    September 25, 2012 at

    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!

    Reply
    • Jessica says

      September 25, 2012 at

      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.

      Reply
  15. Kathleen says

    January 21, 2013 at

    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?

    Reply
    • Jessica says

      January 21, 2013 at

      I think you could use any vegetables that you like. Just be sure that they cook soft enough to blend smoothly.

      Reply
  16. Annie says

    September 5, 2013 at

    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.

    Reply
    • Jessica Fisher says

      September 11, 2013 at

      Thanks for your kind words. I’m so glad to hear this is working well for you!

      Reply
  17. Demi says

    December 20, 2014 at

    Just made this today with beets, eggplant, bell pepper, carrots, and garlic. Yum! My toddlers loved it!

    Reply
    • Jessica Fisher says

      February 27, 2015 at

      So glad to hear it!

      Reply
  18. Andrea S says

    December 18, 2016 at

    Best ever!!!! I love this soup so much!!! So simple! Love. Those French!!!

    Reply
    • Jessica Fisher says

      December 19, 2016 at

      Glad you enjoyed it!

      Reply

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