| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large zucchini, halved and sliced into 1/4-inch half-moons
- 1 large yellow squash, halved and sliced into 1/4-inch half-moons
- 1 large yellow onion, halved and sliced thin
- 1 medium orange bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1/4 cup olive oil
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh thyme
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 cloves garlic, minced
- 4 cups chicken stock
- One 14.5-ounce can stewed tomatoes
- 1 cup heavy cream
- 1 bay leaf
- Juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 354 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 8 g |
| Cholesterol | 59 mg |
| Sodium | 961 mg |
Reviews
Best soup ever!!! The roasted veggies give it so much flavor!
I agree with other reviewers that the soup is a bit bland. I cut the cream to 3/4 cup, put in a generous pinch of red pepper flakes, a tiny bit of cayenne (1/8 tsp.), and sprinkled each serving bowl with a few bacon bits and some grated parmesan. With those additions it was quite yummy and very healthy!
This soup tasted very bland to me. And, it certainly did not cook in 3 hours on low. Only roasting the veggies for 10 minutes, especially the peppers, did not soften them and they did not soften enough to puree them in three hours in the slow cooker. Not worth the time or $ spent.
Such a good soup and a great way to eat more vegetables! I only used 1/2 cup of cream. It is such an easy recipe that I will make often.
I made this soup and it turned out very well. A couple of things to keep in mind. This soup makes a lot! So I froze half of it. Also, I would start with less cream next time (like 3/4 C ) so it keeps the flavor vs being too diluted.
Fantastic soup! I roasted 3 fresh tomatoes along with the other veggies since I did not have stewed in my pantry. I used low salt chicken broth and substituted one tsp each of dried oregano and thyme since I did not have fresh. I omitted the heavy cream since I like lighter soups and served with a dollop of soup cream in the center instead. The roasted veggies are so good I couldn’t stop eating them off of the sheet pan. I would make the roasted veggies to serve as a side or I can’t wait to add them to a frittata.
Delicious!
So good and even made more simple by using the instant pot!! After I roasted the veg, I combined everything but the cream and lemon juice and pressures on high for 10 minutes. The did a quick release and stirred in the remaining ingredients. The uses the immersion blender! Super simple and saved me 3 hrs.
Was absolutely delicious. Was nice & light- perfect for the summer.
I need to make this as sodium free as possible. Fingers crossed, I’m going in. Five stars hopefully.