Chunky Roasted Vegetable Soup

Prep Time: 20 min

Cook Time: 55 min

Total Time: 1 hr 15 min

Servings: 8


  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 tsp dried oregano
  • 1 1/2 tsp coarse salt
  • 1/2 tsp celery seed
  • 1/4 tsp coarsely ground pepper
  • 4 stalks celery, chopped
  • 3 large carrots or parsnips, chopped
  • 3 small red-skinned potatoes, chopped
  • 2 cups broccoli florets
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 leek (white part only), thinly sliced
  • 4 cups tomato juice
  • 1/2 cup white wine
  • 1 small bunch fresh parsley
  • 2 sprigs fresh thyme
  • Juice of 1 lemon
  • Salt and freshly ground pepper


    • Preheat oven to 400°F. In large bowl, stir together 2 tbsp olive oil, oregano, salt, celery seed and pepper. Add celery, carrots, potatoes, broccoli and onion; toss to coat. Transfer to foil-lined baking sheet, spreading in single layer. Roast in 400ºF oven for 30 minutes, turning twice.
    • Meanwhile, in Dutch oven or large saucepan, heat remaining olive oil over medium-high heat; cook garlic and leek for 7 to 10 minutes or until leek is very soft.
    • Transfer roasted vegetables to Dutch oven; add tomato juice and wine. Tie the parsley and thyme together with kitchen string and add to tomato mixture. Bring to boil, then reduce heat and simmer for 25 minutes. Remove parsley and thyme; discard. Stir in lemon juice. Season with salt and pepper to taste.


    Recipe provided by Chef Mary Ann Esposito