This Roasted Vegetable Soup makes a hearty meal when served with toasted gluten-free bread or grilled cheese sandwiches!
With winter months comes the need for some of our favorite Gluten Free Roasted Vegetable Soup. Not only is it warm and filling, it is rich with flavor. For those who think a vegetable soup can’t be hearty or satisfying, they haven’t tried this one yet.
Roasting the vegetables ahead of time helps create a super rich broth that everyone will love. It’s super easy to put everything together and simply freeze to throw into your Crockpot and reheat later for a tasty and easy winter evening meal.
Gluten Free Roasted Vegetable Soup
- 4 Russet Potatoes cut into 1/2” pieces
- 2 Cups Baby Carrots or Diced Carrots
- 1 Small Onion Sliced Thin
- 1 Medium Yellow Squash cut into 1/2” pieces
- 1 Cup Broccoli Florets
- 1 Cup Chopped Cauliflower
- 1 Cup Chopped Bok Choy
- 4 Stalks Celery Diced
- 2 Cloves Garlic minced
- 1 Teaspoon Celery Salt
- 2 Teaspoons Onion Powder
- 1 Teaspoon Black Pepper
- 1 Teaspoon Salt more if desired
- 1 Can Crushed Red Tomatoes
- 1 Can Tomato Sauce
Preheat oven to 400 degrees
Place all vegetables in single layer on baking sheet
Roast for 20 minutes or until beginning to get golden
Remove from oven and place in large stock pot
Add in seasonings, tomato and tomato sauce.
Add in water.
Bring to a boil.
Reduce to medium heat and allow to cook for 30-45 minutes stirring occasionally.
We love this rich flavorful gluten free roasted vegetable soup as an evening meal. If you have a great gluten free bread, it is wonderful served up toasted on the side, or perhaps made as a grilled cheese to go with it.
To freeze for later, follow the ingredients above & then allow to cool. Transfer to a freezer storage bag & freeze. You could double or triple this recipe and use what you need for dinner one night and freeze the rest for later!
What’s your favorite freezer friendly meal?