Parmesan & Herb Roasted Vegetable Soup
Ingredients
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
Instructions
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.