Autumn Roasted Vegetable Soup

You’ll love this new twist on vegetable soup! We’ve topped it lemon balm pesto and served it with toasted bread for a hearty fall meal.

• 1/4 cup olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch black pepper
• 1 pinch red pepper flakes
• 4 cups cauliflower florets
• 1 cup red bell pepper, half inch dice
• 1-1/2 cups pumpkin or butternut squash, half inch dice
• 2 cups zucchini, half inch dice
• 1-1/2 cups roma tomatoes, each cut into 8 pieces
• 1 cup carrots, half inch dice

Instructions

View the full recipe at Vintage Kitty →