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

Let's Cook

Ingredients

4 servings
  • 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

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Baking Sheets

Directions

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. Spread vegetables in an even layer on a rimmed baking sheet. Roast at 425 for 20 minutes. In a saucepan over medium heat, combine vegetable broth, spinach, Italian seasoning, and roasted vegetables. Simmer on medium low for 30 minutes.

Freezing Directions

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. Spread vegetables in an even layer on a rimmed baking sheet. Roast at 425 for 20 minutes. In a saucepan over medium heat, combine vegetable broth, spinach, Italian seasoning, and roasted vegetables. Simmer on medium low for 30 minutes. Remove from heat and allow to cool completely. Divide between indicated number of freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave for 1 minute or until heated through.

Nutritional Information

1 serving- Calories: 140
  • Total Fat 8.4g
  • Fiber 2.5
  • Protein 6.8g
  • Carbs: 10.7g
  • WW Plus Points: 4

About This Recipe

Copycat Smart Ones Fire Roasted Vegetable Soup is tasty, light, and Better Than the Freezer Aisle. It is also naturally gluten free and dairy free!

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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