Roasted Vegetable Soup

Ready in
45 min
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

30 min

Price/Availability Effective Date: February 10, 2014


1.5 cups Carrot finely chopped
1 med Potatoes baking, finely chopped
0.75 cup Stalk Celery finely chopped
0.75 cup Onion finely chopped
1 Clove Garlic halved
1 tbsp Becel® Vegan margarine melted
1.5 cups Reduced sodium vegetable broth fate free, heated to boiling
0.25 cup Fresh Basil loosely packed or 1 tsp (5 mL) dried basil, thinly sliced
2 tbsp Parmesan cheese grated
1 Pinch Ground Black Pepper


  1. Preheat oven to 400° F (205° C).
  2. Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Becel® Vegan margarine.
  3. Roast, stirring once, until vegetables are tender and just starting to brown, about 25 minutes.
  4. Process heated broth, basil and roasted vegetables in blender until coarsely blended; thin with water to desired consistency. Stir in cheese and black pepper.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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