Roasted vegetable soup is the ultimate comfort food, perfect for those chilly evenings when you want something warm and inviting. Imagine a bowl filled with vibrant colors and aromas that transport you to a cozy kitchen, where the sweet scent of caramelized veggies mingles with herbs, creating a symphony of flavors that dance on your taste buds.
This delightful concoction isn’t just for winter nights; it’s ideal for any occasion where you crave a hearty hug in a bowl. Picture yourself curled up on the couch, spooning this luscious soup while binge-watching your favorite series. Trust me; you’ll be anticipating every slurp!
Why You'll Love This Recipe
- This roasted vegetable soup is incredibly easy to prepare, making it perfect for busy weeknights
- The rich flavors blend beautifully, leaving your taste buds singing
- It’s a feast for the eyes with its vibrant colors, making it as appealing to look at as it is to eat
- Versatile enough to adapt based on seasonal vegetables or your pantry’s contents
I still remember the first time I made roasted vegetable soup. My family was skeptical at first, but their reactions changed once they tasted my creation; smiles all around!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Carrots: Look for firm carrots that are bright orange for maximum sweetness and flavor.
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Red Bell Peppers: Choose plump peppers that feel heavy for their size; they add sweetness and color.
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Zucchini: Opt for fresh zucchini without blemishes; they bring a mild flavor and nice texture.
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Onion: Select a yellow onion as it caramelizes beautifully, adding depth to your soup.
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Garlic: Use whole cloves to roast alongside the veggies; they become sweet and mellow.
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Vegetable Broth: A good-quality broth enhances the flavor; low-sodium options allow you to control saltiness.
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Olive Oil: Extra virgin olive oil adds richness; don’t skimp here!
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Herbs (Thyme & Basil): Fresh herbs elevate the dish; use them generously for an aromatic touch.
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Salt and Pepper: Basic yet essential seasonings; adjust according to your taste preference.
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Lemon Juice: A splash at the end brightens all the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 425°F (220°C). Grab two large baking sheets and line them with parchment paper for easy cleanup.
Prepare Your Vegetables: Chop all your vegetables into uniform pieces so they roast evenly. Aim for about one-inch cubes—think rustic charm!
Toss with Olive Oil and Seasonings: In a large bowl, combine the chopped veggies with olive oil, salt, pepper, thyme, and basil. Toss until everything is coated like a well-dressed salad.
Roast Until Tender and Caramelized: Spread the vegetables onto baking sheets in a single layer. Roast in the oven for 25-30 minutes until they’re golden brown and tender. The smell will be heavenly!
Add Broth and Blend Smoothly: Once roasted, transfer the veggies to a large pot. Pour in vegetable broth and bring it to a simmer over medium heat. Use an immersion blender or regular blender until smooth.
Finish with Lemon Juice and Serve Warm!: Stir in lemon juice before serving—it brightens up all those rich flavors beautifully! Ladle into bowls and enjoy while still warm.
Now that you’ve mastered this roasted vegetable soup recipe, get ready to impress friends and family alike! Whether it’s lunch or dinner, this dish will surely win hearts—and stomachs!
You Must Know
- This roasted vegetable soup is not just tasty; it’s a hug in a bowl
- The vibrant colors and aromas transform any dreary day into a cozy feast
- Plus, the recipe is flexible enough to accommodate whatever veggies you have lying around
Perfecting the Cooking Process
Start by roasting your vegetables to caramelize their natural sugars, enhancing flavor. While they roast, simmer your broth for a rich base. Finally, blend everything until smooth for that perfect texture.
Add Your Touch
Feel free to swap in seasonal vegetables or add spices like cumin or smoked paprika. A splash of cream can also elevate the richness of your roasted vegetable soup.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave, adding a little water if it thickens too much.
Chef's Helpful Tips
- For a deeper flavor, roast veggies until they’re slightly charred
- Always taste and adjust seasoning before serving
- Using homemade broth can make a world of difference in depth and richness
Cooking this roasted vegetable soup brings back memories of my grandmother’s kitchen, where the aroma of roasting veggies filled the air and everyone gathered around for warmth.
FAQ
What vegetables work best in roasted vegetable soup?
Root vegetables like carrots, potatoes, and squash are excellent choices for this soup.
Can I make roasted vegetable soup vegan?
Absolutely! Just use vegetable broth instead of chicken broth for a delicious vegan option.
How can I thicken my roasted vegetable soup?
You can blend in cooked potatoes or add some cornstarch mixed with water for extra thickness.
Roasted Vegetable Soup
Roasted vegetable soup is the ultimate comfort food, perfect for chilly evenings or any time you crave warmth and flavor. This vibrant, hearty soup combines caramelized veggies and fresh herbs to create a warm hug in a bowl. It’s incredibly easy to prepare, making it perfect for busy weeknights, and is versatile enough to adapt based on seasonal ingredients or pantry staples. Serve it as a cozy dinner or a delightful lunch, and watch it become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Various
Ingredients
- 2 cups carrots, chopped
- 2 cups red bell peppers, chopped
- 2 cups zucchini, chopped
- 1 large yellow onion, diced
- 6 cloves garlic, whole
- 4 cups vegetable broth (low-sodium)
- 3 tbsp extra virgin olive oil
- 2 tsp dried thyme
- 2 tsp dried basil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- Chop all vegetables into uniform pieces (aim for one-inch cubes) and place them in a large bowl.
- Add olive oil, thyme, basil, salt, and pepper; toss until evenly coated.
- Spread the vegetables on baking sheets in a single layer and roast for 25-30 minutes until tender and caramelized.
- Transfer roasted veggies to a pot, add vegetable broth, and simmer over medium heat.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in lemon juice before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
