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Dinner Tonight: Leftover Roasted Vegetable Soup
Paula Gallagher on
This weekend we cleaned out the fridge and there were some pretty sad looking vegetables in the drawer. We also had an overabundance of tomatoes from my parents' garden. But instead of tossing them into compost, I cleaned them up and turned those droopy veggies into a yummy roasted vegetable soup.
Food waste has big social, environmental and economical impacts. The U.N. Food and Agriculture Organization estimates that almost 40% of the food produced and distributed in the United States never gets eaten. That works out to an estimated $160 billion in food a year. Waste disposal is also expensive and costs billions and billions annually. Read this blog to learn more about about food waste and its impact.
To avoid food waste, buy less food and actually use what you buy. Just because fruits and vegetables start going soft doesn't mean they should be tossed. They still contain plenty of vitamins, minerals and antioxidants – you just have to be creative about how you use them. Soft apples can be made into apple crumble, berries can be made into a simple jam, and soft vegetables are perfect for soups and stews!
This recipe can be adapted to use up whatever vegetables you have on hand, and you can adjust the thickness of the soup based on how many veggies you roast and whether you like a thinner or thicker soup. This recipe is kid-friendly because it is pureed, plus it is vegan and gluten free. It even tasted better the next day.
Leftover Roasted Vegetable Soup
- 1/2 large onion, quartered
- 2 large tomatoes, quartered
- 2 red peppers, seeded and quartered
- 1/2 bag of mini carrots
- 5 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, crushed
- 1 Tbsp fresh basil or 1 tsp of dried basil
- 1/2 cup white wine
- 2 cups vegetable stock
Salt and pepper to taste
Preheat the oven to 375 and line a baking sheet with parchment paper. Toss the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and roast for around 35 to 45 minutes. When the vegetables are soft and brown, remove them from the oven.
In a large pot, add 2 tablespoons of olive oil and heat on medium-low. Add the crushed garlic and cook, stirring for about a minute. Add wine, roasted vegetables and stock. Cook uncovered for about 15-20 minutes, stirring occasionally. Add the basil and stir.
Remove from the heat and use an immersion blender to blend the soup. Once smooth, return it to the pot to reheat for serving. Add salt and pepper, to taste.
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