We’ve reached November…a time when (even in Florida) the nights can get a little chilly. If you are in need of a comfort food that will warm your innards this season, you may just want to opt for a bowl of piping hot roasted veggie soup!

The merits of roasted vegetable soup are boundless! Let’s start with the fact that this low calorie, high fiber lunch (So it is filling too!) or dinner menu item comes highly recommended by dieticians for weight loss. Loaded with nutritious vegetables, it is also packed with vitamins, minerals, antioxidants and protein.

Roasted vegetable soup is also delicious and easy to make! Simply chop six medium Roma tomatoes, 5 medium carrots, a peeled sweet onion, a zucchini, a yellow squash, a deseeded red pepper and yellow pepper and four peeled garlic cloves. Spread it all out evenly on a baking sheet. Drizzle with olive oil, sprinkle with freshly ground black pepper and roast in a 375 degree oven for 25-30 minutes until your vegetables are caramelized. Blend all that sweet goodness into a broth. It will take about one or two minutes and is easiest if done in batches. Mix well with four cups of low sodium vegetable broth.

That’s it! Then all you need to do is heat it when you want it. If you like, you can also add a little dollop of Greek yogurt on top for a pretty presentation and even more flavor.

Whether you are trying to make better dietary choices or you just want something delicious, filling and simple to make, of course you can get everything you need for roasted vegetable soup at any convenient Perrine’s Produce location.