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!
p.s. I have some other soup recipes here and here and here. Like I said, big fan of soup.
Okay, that’s enough rambling for today! Happy Tuesday!
Emily xx
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Vegetarian Roasted Fall Vegetable Soup
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
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Pin RecipeDescription
A delicious vegetable soup to cozy up with on a cold day.
Ingredients
- 1 carton (32 oz) low sodium vegetable broth
- 2 tbsp tomato paste
- 1/2 c whole grain rice (uncooked)
- 3 c fresh or frozen green beans (cut into 1 inch pieces)
- 1 c carrots (diced)
- 1 c cherry tomatoes (cut into quarters)
- 1 yellow onion (diced)
- 2 tofurkey Italian sausages (cut into thin pieces)
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
Instructions
To roast the vegetables: Place green beans, tomatoes, onion, carrots and tofu sausage in a mixing bowl and toss with olive oil and garlic powder. Transfer to a baking sheet covered with parchment paper. Bake in oven at 450 degrees for 25 minutes.
To prepare the rice: cook according to the instructions on the packaging.
To prepare the soup: In a large pot on the stove on medium heat, combine the broth, tomato paste, salt, italian seasoning, black pepper and chili powder and stir together. Add in the rice and the roasted vegetables and tofu. Stir together. Reduce heat to low and let simmer for 10 minutes.
Notes
You could really use any kind of sausage you want in this recipe! I wanted to keep it vegetarian so I used tofu sausage, but any would be delicious. You could also omit the sausage and just do the vegetables and rice.
- Category: Dinner
- Cuisine: Vegetarian
Keywords: vegetarian, vegetables, rice, soup
