Parmesan & Herb Roasted Vegetable Soup
Prep time
Cook time
Total time
Serves: 6
For roasted veggies...
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 1 small white onion, diced
  • 1 small red onion, diced
  • 1 small sweet potato, peeled and diced
  • ½ - 1 lb. Brussels sprouts, trimmed and halved
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 8-10 fresh sage leaves
  • ½ tsp. Mrs. Dash garlic & herb seasoning
  • salt & pepper
  • 1 Tbl. olive oil
  • ¼ cup finely grated parmesan cheese
For the soup...
  • 1 can diced tomatoes (preferably no-salt added)
  • 1 quart vegetable broth (or favorite)
  • ½ tsp. dried basil
  • ¼ tsp. ground oregano
  • ⅛ tsp. cayenne pepper
  • salt & pepper to taste
For the roasted veggies...
  1. Preheat oven to 375 degrees.
  2. Slice and dice veggies. Larger pieces for soft veggies (like squash and zucchini), smaller pieces for dense veggies (like sweet potatoes). Toss with fresh herbs, olive oil, parmesan cheese, and seasonings. Spread in a single layer on baking sheets. Roast for 30 - 40 minutes until tender and edges just begin to brown.
For the soup...
  1. When the veggies are tender, remove from the oven, discard large herb stems then transfer into your favorite soup pot.
  2. Add diced tomatoes (preferably no-salt added) and broth, bring to a gentle simmer. Season to taste with dried herbs. Serve with a sprinkle of parmesan cheese.
Recipe by Lemony Thyme at