Best 5 Roasted Vegetable And Rotini Soup Recipes

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Indulge in a hearty and flavorful Roasted Vegetable and Rotini Soup, a culinary delight that combines the goodness of fresh vegetables and tender pasta. This delectable soup is a perfect meal for chilly days, offering a symphony of roasted flavors and a comforting broth. The vibrant medley of vegetables, including broccoli, carrots, bell peppers, and zucchini, is roasted to perfection, bringing out their natural sweetness and caramelized notes. Rotini pasta adds a delightful texture and heartiness to the soup, making it a satisfying and wholesome dish. Discover this simple yet delicious recipe, along with variations and serving suggestions, to elevate your culinary repertoire.

Let's cook with our recipes!

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 17

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

Steps:

  • 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.

VEGETABLE TOMATO ROTINI SOUP



Vegetable Tomato Rotini Soup image

Provided by Melissa Sperka

Categories     Main Course     Soup

Time 1h10m

Number Of Ingredients 15

2 large carrots (peeled and sliced)
1 medium sweet onion (diced)
2 ribs celery (sliced)
1 Tbsp olive oil
salt and black pepper to taste
4 clove garlic (minced)
2 14.5 oz can Italian seasoned diced tomatoes
3 14 oz can low sodium chicken broth
1 28 oz can tomato sauce
2 medium bay leaves
1 Tbsp sugar
2 tsp Mediterranean Herb seasoning (i.e. McCormick's Perfect Pinch or dry Italian seasoning)
1/4-1/2 tsp crushed red pepper flakes (or to taste)
2 cups dry rotini pasta
grated Parmesan cheese and basil for garnishing (optional)

Steps:

  • Stovetop method: In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
  • Add the remaining ingredients and seasonings to the pot, reserving the pasta to add at the end of cooking. Bring to a boil.
  • Cover and reduce the heat to low. Simmer for 30 minutes.
  • Uncover, adjust the seasonings if needed, and add the pasta.
  • Replace the lid and continue to cook for an additional 15 minutes or until the pasta is al dente.
  • Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.
  • Slow Cooker method: In a skillet over medium-high heat, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
  • Add the cooked vegetables to the slow cooker with the remaining ingredients and seasonings, reserving the pasta to add at the end of cooking. Stir well.
  • Cover and cook on low for 6-8 hours.
  • Uncover, increase the slow cooker to the high setting and add the pasta.
  • Replace the lid and simmer on high for an additional 20 minutes or until the pasta is al dente. [tip: If using cooked pasta, cook until the pasta is heated through]
  • Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 187 kcal, Carbohydrate 36 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 837 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 2 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 19

3 to 4 cups chicken stock, preferably homemade
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
For serving:
Brioche Croutons, recipe follows
Good olive oil
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 ounces brioche loaf or challah
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.

Steps:

  • In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
  • Serve with Brioche Croutons and a drizzle of good olive oil.
  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.
  • Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
  • Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

ROASTED VEGETABLE AND ROTINI SOUP



Roasted Vegetable and Rotini Soup image

Loading up a soup or stew with vegetables and pasta makes it a very substantial meatless meal. Just add bread and a crisp salad and your meal is complete.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

5 small red potatoes (3/4 pound), cut into fourths
1 large onion, cut into fourths
1 medium red bell pepper, cut into fourths and seeded
1 medium green bell pepper, cut into fourths and seeded
1 medium carrot, cut into 1/4-inch diagonal slices (1/2 cup)
1 small zucchini, cut into 1/2-inch slices
1/4 pound medium whole mushrooms
2 cloves garlic, finely chopped
2 tablespoons olive or vegetable oil
1 can (14 1/2 ounces) ready-to-serve vegetable or chicken broth
2 cans (14 1/2 ounces each) Italian-style stewed tomatoes, undrained
1 1/4 cups uncooked rotini pasta (4 ounces)
2 tablespoons chopped fresh parsley
Freshly ground pepper, if desired

Steps:

  • Set oven control to broil. Toss potatoes, onion, bell peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15 1/2 x10 1/2 x1 inch.
  • Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until roasted. Remove vegetables as they become soft; cool. Remove skins from peppers. Coarsely chop potatoes, onion and peppers.
  • Mix vegetables, broth, tomatoes and pasta in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with parsley and pepper.

Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 690 mg

MOROCCAN ROASTED VEGETABLE SOUP



Moroccan roasted vegetable soup image

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

Provided by Good Food team

Categories     Lunch

Time 55m

Number Of Ingredients 10

1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic cloves
1 tbsp ras el hanout
1 ½ tbsp olive oil
1.3l hot vegetable stock
6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
  • Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Nutrition Facts : Calories 187 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Roast the vegetables before adding them to the soup. This will help to caramelize them and bring out their natural sweetness.
  • Use a variety of vegetables. This will give your soup a more complex flavor and texture.
  • Don't be afraid to experiment with different spices and herbs. This is a great way to customize the soup to your own taste.
  • Serve the soup with a side of crusty bread or a salad. This will help to make the meal more complete.

Conclusion:

Roasted vegetable and rotini soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. With its combination of roasted vegetables, hearty rotini pasta, and flavorful broth, this soup is sure to be a hit with the whole family.

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