Better Than the Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup - Lunch Version
Better Than the Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup - Lunch Version
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.
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
Cooking Instructions
Freeze For Later Cooking Day 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?
- 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.
- 6017012 Upgrade to a paid membership 6674 to unlock all instructions 519
- 2200667 Upgrade to a paid membership 12118 to unlock all instructions 64502
- 7490532 Upgrade to a paid membership 13232 to unlock all instructions 94728
- 5803995 Upgrade to a paid membership 40013 to unlock all instructions 64413
- 4171165 Upgrade to a paid membership 24641 to unlock all instructions 39527
- 9347748 Upgrade to a paid membership 27933 to unlock all instructions 72684
Upgrade to a paid membership to unlock all recipe instructions
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.
- Thaw: In fridge
- 7562620 Upgrade to a paid membership 67366 to unlock all instructions 19277
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 198
- Total Fat
- 15g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1160mg
- Total Carbohydrates
- 15g
- Fiber
- 3g
- Sugar
- 7g
- Protein
- 3g
- WW Freestyle
- 5
3 Comments
Join the discussionThis is a delicious recipe! My family loves this soup in winter and summer and I have shared this recipe with multiple friends. Thank you!
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 .
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.