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  • Writer's pictureMeagan Currell

roasted veggie soup

Updated: Feb 27, 2022

if you don’t like salads and you’re looking for a way to get in your veggies I’ve got a recipe for you! made with roasted red pepper, tomatoes, canellini beans, zucchini, onion, carrots, balsamic vinegar, thyme and oregano 🍅🥕🍲🥒🌶

the white beans add protein and a creamy texture to the soup without using heavy cream or milk to thicken!


2 chopped bell peppers (1 red, 1 orange)

1 diced sweet onion

1 sliced zucchini

10 campari tomatoes

2 large chopped carrots

1 tbsp oregano

2 tbsp olive oil

3-5 sprigs of fresh thyme

4 cups veggie broth

1/2 can cannellini beans

2 tbsp balsamic vinegar

salt and pepper

2 tbsp crumbled feta

recipe (makes 4 servings)

1. preheat oven to 400F

2. add bell peppers, sweet onion, zucchini, campari tomatoes, and carrots to a sheet pan

3. drizzle with olive oil to coat veggies, add salt, pepper, oregano, and a few sprigs of thyme

4. roast veggies for 30 mins

5. in a dutch oven, heat vegetable broth and add cannellini beans

6. when veggies are roasted, add them to the dutch oven

7. use an immersion blender to purée veggies and beans

8. add 2 tbsp balsamic vinegar, and salt and pepper to taste

9. serve with crumbled feta and thyme sprigs and enjoy!

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