Freezer Lemon Garlic Roasted Vegetables & Delicious Soup Recipe

Lemon Garlic Roasted Vegetable soup-freezer vegetables

5 from 2 votes

Freezer Lemon Garlic Roasted Vegetables & Delicious Soup Recipe

A flexible recipe for seasonal lemon garlic roasted vegetables to freeze and then use to make a delicious vegetable soup to enjoy in the winter.

Prep Time30

Cook Time30

Additional Time10

Total Time1 10

Course: Soups and Stews

Cuisine: American

Servings: servings

Calories: 119kcal

Author: Jami Boys

Ingredients

Roasted Vegetables:

3 medium zucchini and/or summer squash
2 sweet bell peppers, orange, red, or yellow
2 carrots
1 onion
4 cloves garlic
1/3 c. mixed fresh herbs such as basil, rosemary, thyme, chives, and parsley
Zest and juice of one lemon
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

To Make Soup:

3 cups Lemon Garlic Roasted Vegetables
4 cups chicken broth or vegetable broth for vegetarian
salt and pepper to taste
Optional: 1 cup peeled and diced potato and/or 1 cup milk*

Instructions

To Roast The Vegetables:

Preheat the oven to 425 degrees.
Chop all the vegetables to similar sizes and place in a large roasting pan.
Add the herbs, lemon zest and juice, olive oil, salt and pepper and stir to mix.
Roast for 30-40 minutes or until vegetables are lightly brown and very tender.
Let cool and then pack into quart-size freezer containers in 3-cup portions, label and freeze. You should have enough for 2 containers.

To Make The Soup:

Combine the vegetables and broth (and potato, if using) in a large pot and bring to a boil. Reduce heat, cover and simmer for 10 minutes (15 if using potato).
Use an immersion blender to puree right in pot, or let cool slightly and puree in batches in a blender.
Add salt and pepper to taste (add milk here if using), and serve.

Notes

*We like it best with just the vegetables and broth, but you can add potatoes for a thicker soup and milk for a creamier soup if you'd like using the optional instructions included.

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