I looove a nice vegetable soup.
When I was going to create this recipe I knew I wanted to do a veggie soup and got to thinking- how come the vegetables in soups are never roasted when roasted veggies taste so much better??
A perfect example of this is Brian is not a fan of green beans. But when you roast them and they get a little crisp, he is a big fan. So I used this realization in my favor and created this vegetarian soup with delectable roasted fall vegetables- green beans, carrots, tomatoes and onions.
There’s also an element of surprise in this soup.
Wait for it……tofu Italian sausage! I found this at the grocery store and have gotten it the last few weeks. I limit the amount of processed meats we eat (aka bacon, sausages, lunch meat, etc) for personal health reasons. But the ingredient list on this tofu sausage is awesome and tastes awesome, so I eat it. If your store doesn’t have tofu Italian sausage, feel free to use normal Italian sausage, or skip the sausage all together! It will still taste great with all the flavors from the roasted vegetables.
I am planning on having this for lunches throughout the week. It’s kinda chilly here in CLT, and nothing sounds better than warm soup on a cold day! Which is a big reason why I love fall. Cause, SOUP!
Okay, that’s enough rambling for today! Happy Tuesday!
Bowls and cute plates and fave pot linked here!