For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies. It was my secret weapon to help keep me on my Healthy Choices plan. I knew no matter what else tempted me I could find comfort in that dish. Today as a fridge full of leftovers called to me…the first thing I did was make this soup.
We make Roasted Veggies year-round. Whatever fresh vegetables catch my eye are sliced and diced, tossed with fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.
Recipe note: Dice your veggies to size based on cooking time. For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1/2-inch thick slice works well. Onions, if cut too small will brown quickly, so give them a nice 1/2-inch wedge cut (see photo below). Sweet potato on the other hand is more dense, taking it a bit longer to become tender; go with a smaller dice for those. We don’t worry too much about Brussels sprouts. If they come out of the oven with a crispy outer layer, remove it and have yourself a snack. Welcome Brussels Chips.
When the veggies are tender and just beginning to brown on the edges, remove from the oven, discard large herb stems then transfer into your favorite soup pot. I added a can of diced tomatoes (preferably no-salt added) and a quart of vegetable broth. Season to taste with dried herbs and spices like basil, oregano, a pinch of cayenne. Depending on the volume of soup you wish to achieve you can add more or less broth and/or tomatoes.
Roasting vegetables enhances their flavor (same can be said for soup bones). This one step can take a ho-hum soup and make it oh-yum whoop whoop. Haha. Forgive me. Don’t be afraid to season-up with dried herbs. They give a wonderful flavor pop that can make an almost fat-free soup feel like a bowl of comfort food love.
Parmesan & Herb Roasted Vegetable Soup
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
- 1/2 – 1 lb. Brussels sprouts trimmed and halved
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8-10 fresh sage leaves
- 1/2 tsp. Mrs. Dash garlic & herb seasoning
- salt & pepper
- 1 Tbl. olive oil
- 1/4 cup finely grated parmesan cheese
For the soup…
- 1 can diced tomatoes preferably no-salt added
- 1 quart vegetable broth or favorite
- 1/2 tsp. dried basil
- 1/4 tsp. ground oregano
- 1/8 tsp. cayenne pepper
- salt & pepper to taste
For the roasted veggies…
- Preheat oven to 375 degrees.
- 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…
- When the veggies are tender, remove from the oven, discard large herb stems then transfer into your favorite soup pot.
- 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.