Better Than the Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup - Lunch Version

Plan This Recipe Print

Better Than the Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup - Lunch Version

Lisa
The Cook
4 Servings
12 Ingredients
3 Comments

Satisfy your hunger and soothe your soul with this copycat version of the Smart Ones Fire Roasted Vegetable Soup. This Better than the Freezer Aisle recipe is brimming with a garden of roasted vegetable goodness for a hot and healthy lunch that can be ready at a moment's notice.

4 Servings
12 Ingredients
3 Comments

Ingredients

  • 2 cups dice Zucchini
  • 2 cups slice Bell Pepper, Red
  • ½ cups Corn, Frozen
  • ¾ cups dice Bell Pepper, Green
  • ⅓ cups dice Onion
  • ½ cups halve Cherry Tomatoes
  • ¼ cups Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 4 cups Vegetable Broth/Stock
  • ½ cups chop Spinach
  • 1 teaspoon Italian Seasoning

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine zucchini, red pepper, corn, green pepper, onion, tomatoes, olive oil, salt and pepper. Toss until all vegetables are evenly coated.
  2. 9486108 Upgrade to a paid membership 51212 to unlock all instructions 67095
  3. 4154123 Upgrade to a paid membership 16699 to unlock all instructions 98120
  4. 7775923 Upgrade to a paid membership 56931 to unlock all instructions 70766
  5. 5382799 Upgrade to a paid membership 98321 to unlock all instructions 47595
  6. 3248233 Upgrade to a paid membership 88505 to unlock all instructions 23002
  7. 7138773 Upgrade to a paid membership 30638 to unlock all instructions 53453

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 2493110 Upgrade to a paid membership 90104 to unlock all instructions 26879

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine zucchini, red pepper, corn, green pepper, onion, tomatoes, olive oil, salt and pepper. Toss until all vegetables are evenly coated.
  2. Spread vegetables in an even layer on a rimmed baking sheet.
  3. Roast at 425 for 20 minutes.
  4. In a saucepan over medium heat, combine vegetable broth, spinach, Italian seasoning, and roasted vegetables.
  5. Simmer on medium low for 30 minutes.

3 Comments

Join the discussion
  1. This is a delicious recipe! My family loves this soup in winter and summer and I have shared this recipe with multiple friends. Thank you!

  2. Is there a way to reduce the sodium in this recipe without sacrificing the taste I am on a low sodium diet and this is WAY to much sodium. Which is why I no longer use SmartOnes .

    1. Your best bet to reduce sodium is to look at the stock/seasoning/salt but in all honesty, I’m not sure how those changes would affect the recipe. Would love to hear what you decide to do and how it turns out.