Roasted Vegetable Soup

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Roasted Vegetable Soup


  • 2 tablespoons olive oil or vegetable oil

  • 1 teaspoon dried rosemary leaves, crushed

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups sliced zucchini

  • 1 red onion, halved lengthwise and chopped

  • 1 medium red bell pepper, coarsely chopped

  • 2 carrots, peeled and chopped

  • 1/2 pound mushrooms, sliced

  • 3 garlic cloves, minced

  • 1 can vegetable broth or chicken broth

  • 3/4 cup whipping cream

  • 2 tablespoons chopped fresh parsley


  1. Heat oven to 475 degrees.

  2. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.

  3. In large bowl, combine all vegetables.

  4. Add oil mixture to vegetables and mix well to coat.

  5. Place vegetables in a single layer on an ungreased cookie sheet.

  6. Bake for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.

  7. In large saucepan, combine roasted vegetables, broth, cream, and parsley; mix well.

  8. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated and slightly thickened.