Roasted Vegetable Soup

Cook’s notes: A new entry to my “Best of the Best page”! This soup is a nice way to take care of holiday leftovers. I used a combination of zucchini, yellow squash, red bell peppers, and carrots. You can also add turkey meatballs to the soup instead of diced turkey.

Make it vegetarian by using vegetable broth and omitting the turkey.

Excellent soup on a rainy, cold day

Game Plan:
If you’re not using leftover vegetables, prepare and roast the vegetables.
Make the soup (see steps below).
Prepare the biscuit dough (you know, open a can).
Bake the biscuits while the soup simmers.


Make the soup:
32 oz container fat-free chicken broth
28 oz can fire-roasted crushed tomatoes with juice (do not drain)
1 tsp Penzeys Italian Herb mix (with basil and thyme)
1/2 tsp ground black pepper
6 cups Faith’s Roasted Vegetables (link to Cajun recipe), any combination or zucchini, yellow squash, red bell peppers, and carrots

Optional: 2 cups diced cooked turkey breast

Combine the broth, crushed tomatoes and juice, herb mix, and black pepper. Stir in the roasted vegetables. Bring to a boil over medium heat. Add the diced turkey. Reduce heat to low and cook for about 10 to 15 minutes more.

Menu: Serve hot soup with buttermilk biscuits.