Freezer Meal Recipes / Lunch / Better Than The Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup

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

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 Meet The Cook Print
Better Than The Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup

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

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Baking Sheets
  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 191 Calories
  • 14g Fat
  • 2g Sat Fat
  • 0mg Cholesterol
  • 1292mg Sodium
  • 397mg Potassium
  • 15g Carbs
  • 3g Fiber
  • 9g Sugar
  • 3g Protein
  • 5 WW+ Points
  • 5 WW SmartPoints

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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.
  6. Remove from heat and allow to cool completely.
  7. Divide between indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Reheat in microwave for 1 minute or until heated through.

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.

Leave a Reply

Your email address will not be published.

Share2
Tweet
Pin303
+1
Share