Roasted Vegetable Soup


2 onions, cut into 1 inch dice

2 carrots, peeled and cut into 1 inch sticks

2 celery ribs, cut into 1/2 inch thick slices

1/2 red bell pepper, cut into 1 inch dice

1 small sweet potato, peeled and cut into 1 inch dice

8 white mushrooms, cleaned and quartered

4 large garlic cloves, whole and unpeeled

2 tbsp olive oil

6 cups vegetable broth, divided

1 can (15 oz) diced tomatoes, with their juices

1 tsp Kosher salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

1/2 tsp dried thyme

2 tbsp chopped fresh Italian flat leaf parsley

3 tbsp quinoa 


Preheat the oven to 425 degrees

Toss the carrots, onions, celery, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a rimmed sheet pan

Spread into an even layer and roast for 30 minutes (until veggies tender & lightly browned)

Scrape vegetables into a slow cooker 

Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any bits into the cooker

Add remaining 5 cups of broth, diced tomatoes, and spices

Cover and cook 2-3 hours on high (or 4-6 hours on low)

Stir in quinoa and cook for another hour

Stir in parsley and cook for additional 5 minutes