Roasted Tomato and Vegetable Soup

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  • Makes: 8 servings
  • Yields: 8 side-dish servings
  • Prep: 30 mins
  • Cook: 25 mins
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Roasted Tomato and Vegetable Soup
Ingredients
1
tablespoon olive oil
1
1
stalk celery, sliced
1
medium carrot, chopped
1
teaspoon bottled minced garlic (2 cloves)
3
14 ounce can reduced-sodium chicken broth
2
cups cut-up, peeled, and seeded butternut squash
1
14 1/2 ounce can fire-roasted diced tomatoes or one 14 1/2-ounce can diced tomatoes, undrained
1
15 ounce can white kidney beans (cannellini beans), rinsed and drained
1
small zucchini, halved lengthwise and sliced
1
cup small broccoli and/or cauliflower florets
1
tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
 
Freshly shredded Parmesan cheese (optional)
Directions
  1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
  2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
From the Test Kitchen
Slow Cooker Version:

Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

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