Slow Cooker Roasted Vegetable Soup
Calories
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 into 1 inch pieces
- 1 medium red bell pepper seeded and chopped into 1 inch pieces
- ΒΌ cup olive oil
- 1 Tbsp minced fresh oregano
- 1 Tbsp minced fresh thyme
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic minced
- 4 cups chicken stock
- 1 14.5 oz can diced tomatoes
- 1 cup heavy cream
- 1 bay leaf
- Juice of 1/2 lemon
- extra thyme for garnish
Instructions
- Preheat the oven to 475 degrees.
- In a large bowl, toss the zucchini, yellow squash, onion and bell peppers with the olive oil, oregano, thyme, salt, pepper and garlic until coated.
- Spread the vegetables onto a baking sheets in a single layer. Roast at 475 degrees for 10 minutes, turning the vegetables halfway through, until they start to deepen in color.
- Add the roasted vegetables to a slow cooker and mix in the stock, tomatoes, cream and bay leaf. Cook on low for 3 hours.
- Remove the bay leaf, add the lemon juice. Blend cooked soup in a blender until smooth. You will need to do it in batches and make sure to not put the lid on tight. You need it loose to let steam out otherwise it will be a soup explosion.
- Serve in a bowl garnished with the extra thyme. Serves 4-6.