This is one of the 2-fers I made with left-over Roasted Vegetables. A great bonus to using the left-over veggies in this soup is the squash and mushrooms don't get mushy or slimy because the texture was altered by the roasting. This super-low fat soup is the perfect accompaniment to a sandwich or salad (or both), or a delicious light meal when paired with some lovely bread. And it's so fresh and healthy tasting, feel free to have a giant bowl of ice cream afterward :)
Roasted Vegetable Soup
2 teaspoons olive oil
2 medium carrots, halved lengthwise and 1/8-inch sliced
2 ribs celery, 1/8-inch sliced
1 cup roasted red bell pepper (from 12 oz jar), chopped
2 cups left-over Roasted Vegetables
6 cups chicken broth
1. Heat a large pot over medium heat for 2 minutes. Add the oil and let it heat for 10 seconds. Add the carrots, celery, and salt, and cook, stirring often, until they've softened, about 5 minutes. Add the thyme, oregano, and red pepper flakes, and cook 2 minutes.
3. Add the tomatoes, red bell pepper, left-over veggies, and chicken broth. Bring the soup to a simmer over medium-high heat, then reduce the heat and maintain a gentle simmer. Cover the pot and simmer for 15 minutes.
Makes 6-8 servings (maybe 10 if side-dish servings).