[rev_slider alias=”roasted-veg-soup”]

I absolutely love Gazpacho, but prefer hot soups, especially in the wintertime. I was recently introduced to the delicious Gazpacho at Dr. Smood and decided to create my own (hot) version of it. This soup is super simple and a one-pan/blender situation, which makes for very easy clean up (always a plus)!

Hope you’ll give my new Roasted Veggie Soup a try and let me know what you think! Make sure to share pics and don’t forget to tag @livlight_ and #livlight!


      • 1/2 red onion
      • 3 large garlic cloves
      • 2 12oz containers of mixed color mini tomatoes
      • 1/2 large red bell pepper, sliced and seeded
      • 1/2 large orange bell pepper, sliced and seeded
      • 1/2 large yellow bell pepper, sliced and seeded
      • 1 small cucumber
      • 100% olive oil spray


Preheat over to 400 degrees. In the meantime, line a large baking pan with parchment paper and spray with olive oil. Add all the vegetables (except the cucumber) to the pan, lightly spray them with olive oil, and bake until very soft and browned. Transfer cooked veggies to a high speed blender (I use this one), add raw cucumber, and blend on the “soup” setting until hot and completely creamy. Add salt, pepper and crushed red pepper, to taste. If you like a thinner soup consistency, you could certainly add some hot water or broth, but mine didn’t need it.