Roasted Vegetable Soup (or maybe pasta sauce?!?!)

I saw this recipe and anything with “roasted vegetable” and “soup” in the same recipe sounds great to me!!  When I made this, I blended it completely.  The flavor was fantastic, but my husband thought it seemed like he was eating pasta sauce.  He actually requested using it as pasta sauce a different time, but if we want it as soup to NOT puree it at the end.  So, you have some different options with this recipe!  (Update:  For lunch today, I made 3 oz of angel hair pasta and put the “soup” on it and it was fantastic!!)


  • 2 1/2 lbs ripe tomatoes, chopped
  • 1 large onion, chopped
  • 1 1/2 lbs potatoes, chopped
  • 4 sweet bell peppers (red, yellow, and/or orange), chopped
  • 2 carrots, chopped
  • 1 eggplant, peeled and chopped
  • 1 zucchini, chopped
  • 5 cloves garlic, minced
  • Olive Oil
  • 1/4 cup balsamic vinegar
  • 1 tsp coriander
  • 1 tsp sage
  • 1/8 tsp ground cloves
  • 1/8 tsp cinnamon
  • ground black pepper, to taste
  • 2 1/2 – 3 cups veggie broth
  • handful of fresh basil, chopped, optional

Preheat oven to 400 degrees.  Toss the chopped veggies (including garlic) with a drizzle of olive oil and half the balsamic vinegar.  Roast on two baking sheets (as to not crowd the veggies) for 40  minutes, tossing halfway through.

Dump the veggies into a soup pot, add the spices (except fresh basil, if using) and veggie broth.  Simmer (covered) for 30 minutes.  Add the remaining balsamic vinegar and fresh basil.  Either blend to your desired smoothness with an immersion blender or transfer to a standard blender.

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