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Roasted vegetable soup

This weekend has been one of those amazing weekend where I’ve been super busy but had lots of fun, laughed a lot, cuddle a lot and ate well. God I love those weekend. I also spend Friday, Saturday and now Sunday nights watching a movie; Eat, Pray, Love ( I know it takes me a couple of tries to see one movie these days). I love that movie and my favorite part is when Liz, the main character, states that she is having a love affair with a pizza. Well in that case I want to state I have a love affair with food, all kinds of food and specially new foods.
I made a very colorful and flavorful soup for lunch today to brighten up the gray day we were having here in San Diego. I made it a little more spicy by adding harissa for me a James after I had removed Bella’s portion. We ate the soup together with a grilled cheese sandwich made on bread I baked yesterday.

1/2 yellow onion, diced
1/2 cup red pepper, diced
1 cup carrots, diced
1 tbs canola oil
5 sun-dried tomatoes, re-hydrated in warm water and then chopped
1 can fire roasted tomatoes ( I used my own home cooked)
1 cup vegetable broth
2 tbs ketchup
Salt & pepper to taste
2 tbs chive and garlic flavored cream cheese
1/2 cup milk
2 tsp Harissa paste, optional ( I found mine at Crate & Barrel)
  1. Put oven to low broil.
  2. Place onion, red pepper and carrots on a parchment paper covered baking sheet and drizzle the oil over.
  3. Toss vegetables until all veggies are coated with oil.
  4. Broil for 5 minutes or until the vegetables are soft, not burned:)
  5. Combine, the roasted vegetables, with sun-dried tomatoes, canned roasted tomatoes, broth and ketchup in a pot and bring to a boil on medium heat.
  6. Reduce to simmer for 10 minutes on low heat.
  7. Place soup in a blender or food processor along with cream cheese and blend until creamy, not chunky.
  8. Return to pot and add milk, salt and pepper and reheat soup.
  9. If the soup seems to thick, just add a little more broth to desired consistency
  10. Add harissa if wanting to but if you are serving it to kids, remove their portion first.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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