roasted vegetable soup


Every now and then I find myself trying to spruce up an ordinary pantry staple, and this time it was a can of tomato soup. Despite my meal planning, I had some extra zucchini in the fridge. I decided to roast the zucchini and blend it with the can of tomato soup and some fresh basil from my garden, and the final product was infinitely tastier than plain tomato soup. Then I thought, who needs canned tomato soup anyway; garden tomatoes are everywhere right now, and a soup made completely from fresh foods sounds super delicious and healthy.


So here’s a flavorful roasted vegetable soup, that’s full of whole veggies like tomatozucchini, red pepper, onion, jalapeno, and basil. My husband thought it was awesome, and he claims to not even like soup that much. I think it’s an ideal balance of multiple vegetables, so none singularly overpowers the taste buds. If you want a creamier soup, add in some skim milk or nonfat plain Greek yogurt when you reheat it–plus it adds some protein.vegetable soup tupperware


This a great way to get in extra veggies with a work lunch, or dinner later in the week. You can portion and freeze the soup in individual Tupperware containers, just thaw as needed.




One Response to p

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