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Roasted Vegetable Bisque

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This recipe is gluten free, oil free and 100% vegan!
Course dinner, lunch, Soup
Cuisine American
Keyword soup, vegan lunch recipes, vegetable soup
Total Time 40 minutes
Servings 4
Calories 150.1
Author carleigh

Equipment

Ingredients

  • 2 cups Butternut squash frozen & chopped
  • 12 Vine ripe tomatoes
  • 2 cups Cauliflower florets
  • ½ Red onion

    chopped


  • 5 cloves Garlic
  • 3 tbsp Nutritional yeast
  • 1 tbsp Oregano
  • 2 tsp Sea salt
  • 1 cup

    Vegetable broth


  • 1 tsp Freshly cracked black pepper

Instructions

  • Preheat the oven to 400F. 
Add all ingredients apart from the broth to an oven safe casserole dish or cast iron pan. Bake for 35 to 40 minutes, uncovered, until the cauliflower is soft.
  • Once cooled enough to safely handle, remove the vines from the tomatoes and place in a blender. Combine until smooth, adding more broth as necessary.
  • Heat and enjoy!

Nutrition

Calories: 150.1kcal | Carbohydrates: 31.8g | Protein: 8.3g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 1435.6mg | Potassium: 1440.7mg | Fiber: 9.2g | Sugar: 13.4g | Vitamin A: 10664.5IU | Vitamin C: 91.6mg | Calcium: 114.3mg | Iron: 2.6mg