Slow Cooker Roasted Vegetable Soup
This easy slow cooker roasted vegetable soup is perfect for a snow day in. We use beautiful vegetables and add a southern flair (collard greens) for additional texture and color.
Equipment
- Slow Cooker
- Blender (or Food Processer)
Ingredients
- 7-8 Large Roma Tomatoes
- 2 Yellow Bell Peppers cut in half
- 2 Red Bell Peppers cut in half
- 1/2 Cup Whipping Cream
- 3-4 Large Carrots cut in half
- 1 tbsp Better than Bouillon Vegetable Base
- 4 Cups Vegetable Broth
- Olive Oil
- 1 small bag frozen collard greens frozen greens are best as the leaves are smaller
- 1-2 Tbsp garlic powder
- 1-2 Tbsp Onion powder
Instructions
- Using a cookie sheet or roasting pan add a thin layer of olive oil. Preheat oven to 425.
- Wash and clean the vegetables in advance.
- Clean vegetables in the following manner: - cut tomatoes in half; Cut carrots in half the long way; cut pepper in half (remove seeds) and place face down.
- Liberally add olive oil to the vegetables to ensure they are all covered in olive oil. Add the vegetables to the oven. Roast for 30 min. At the 30 min mark, flip the vegetables and roast for another 30 min.
- At the end of the hour add 1/4 cup of vegetable broth to a blender (or food processor). Add the vegetables to the blender (or processed) and process until they have a nice purée. It should resemble baby food.
- Add the rest of the vegetable broth to the slow cooker. Should be about 3 1/2 cups. Add the onion powder, garlic powder and 1 tablespoon of the Better than Bouillion seasoning.
- Scrape the bits of the roasting pan and add the flavor to the soup.
- Add the whipping cream to the slow cooker.
- Add the purée vegetables to the slow cooker. Add the collard greens to the slow cooker. Stir the contents together.
- Place the slow cooker on high for 4 hours.
- Enjoy hot!
Notes
