It’s that time of year again. The weather is finally cooler, rainy days beg for slow cooked comfort food that warms our stomachs and our souls. I’ve probably mentioned more than a few times how this is my favorite time of year. And half the reason is the food. From oven baked mac & cheese to homemade tomato soup, and lets not forget the epic conclusion of fall; turkey and all the trimmings.
On these chilly fall days nothing is better than homemade soup. And this soup could seriously not be easier. There a couple different steps, this isn’t your typical dump and cook slow cooker meal. But the extra effort pays off in the end, because what you end up with is nothing short of amazing. You know you have a winner on your hands when the husband and even the 3yo loves it. (let’s put in perspective my 3yo is not typical in that he loves vegetables)
Nothing is prettier to me than a tray full of fresh veggies. Aren’t they gorgeous??
This meal is also a great one to let your littles help out. They can help spread the veggies for roasting on the sheet pan. My little guy loves to stir (what toddler doesn’t?), so he was thrilled to simply stir the soup in the slow cooker; with supervision of course.
Hope you enjoy this one with your whole family! **We added the quinoa as suggested at the end of the recipe and it was delicious!
Roasted Vegetable Soup
- 2 med carrots
- 1 med zucchini
- 1 corn on the cob
- 1/2 Red Bell Pepper
- 1/2 red onion
- 2-3 celery stalks (leafy ends on!)
- 2-3 small Yukon gold potatoes
- 2-3 cloves minced garlic (to taste)
- 1 can diced tomatoes
- 1 Tbs sugar
- 1 32oz vegetable broth
- 1 Tbs evoo
- Salt & Pepper to taste
- 2-3 sprigs fresh thyme
Chop the vegetables you want to roast: in this instance I did onion, zucchini, potatoes and red bell pepper. Spread on a baking sheet, brush on olive oil, salt & pepper and roast in the oven at 450 for 25 min-ish. (Doesn’t have to be exact)
While that’s going, chop the rest of your veggies and drop them in your slow cooker. Dump in your diced tomatoes (don’t drain).
When your roasted vegetables are done, slide them right off the pan into the slow cooker. Add your seasonings and then the whole carton of broth. (You could easily use chicken broth or beef broth if you wanted, I just happened to make a vegetarian version this time)
Set the slow cooker to Low for 6 hrs (if yours has a timer, if not just glance at the clock so you know what time you turned it on). Do a taste test about 4 hrs in, in case it needs more seasoning for any reason. If it still has a little “canned” taste from the tomatoes, add a little more sugar.
Serve with crusty bread or garlic toast and enjoy!
Pro-tip: to add protein and keep it vegetarian, add 1/4 cup uncooked quinoa when there’s one hour left of cooking time!