Roasted Vegetable Soup

A comforting, velvety soup made from an assortment of seasonal vegetables, oven-roasted to bring out their natural sweetness and depth of flavor. This Roasted Vegetable Soup is perfect for chilly days or as a healthy starter to any meal.

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By roasting the vegetables before blending them, you create a layer of richness and complexity that makes this soup stand out. It is a fantastic way to use up whatever produce you have in your kitchen while enjoying a nutritious and warming dish.

Ingredients

• Vegetables
• 2 medium carrots, peeled and chopped
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 zucchini, chopped
• 1 red onion, peeled and quartered
• 2 cloves garlic, peeled
• 2 tablespoons olive oil
• Broth & Seasoning
• 4 cups (1 liter) vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Garnish (optional)
• 2 tablespoons fresh parsley, chopped
• A drizzle of extra virgin olive oil
• Croutons or toasted seeds

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat. Season with salt, pepper, thyme, rosemary, and smoked paprika.

Step 3

Roast the vegetables for 30–35 minutes, turning halfway through, until golden and tender.

Step 4

Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to blend flavors.

Step 5

Blend the soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.

Step 6

Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

Zusatztipps für die Zubereitung

To ensure the best results, use a large baking sheet and parchment paper to prevent sticking. An immersion blender is the easiest way to achieve a velvety texture directly in the pot, but a countertop blender also works well if handled carefully in batches.

Varianten und Anpassungen

This recipe is incredibly flexible. You can swap in any seasonal vegetables you have on hand, such as parsnips, squash, or leeks, to create your own signature version of this comforting soup.

Serviervorschläge

Garnish each bowl with a sprinkle of fresh parsley and a light drizzle of extra virgin olive oil. For added texture, top with crunchy croutons or toasted seeds just before serving.

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Whether enjoyed as a light lunch or a cozy dinner, this Roasted Vegetable Soup is a delicious way to pack more nutrients into your day while savoring deep, roasted flavors.

Recipe FAQs

→ Can I use different vegetables for this soup?

Absolutely! Feel free to substitute with any seasonal vegetables you have available. Parsnips, butternut squash, cauliflower, or leeks work beautifully. Just maintain similar quantities and adjust roasting time if needed based on vegetable density.

→ How do I make this soup creamier?

For added creaminess, stir in a splash of coconut milk, heavy cream, or cashew cream just before blending. You can also add a small cooked potato during roasting, which naturally thickens the soup when blended.

→ Can I prepare this soup in advance?

Yes, this soup stores wonderfully. Keep it refrigerated in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it's thickened too much.

→ Why roast the vegetables instead of just boiling them?

Roasting caramelizes the natural sugars in vegetables, creating deeper, more complex flavors and a subtle sweetness that boiling cannot achieve. The high heat also adds a slight char that enhances the overall taste profile.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh green salad. For added texture, top with homemade croutons, toasted pumpkin seeds, or a dollop of dairy-free yogurt.

→ Can I make this soup without a blender?

While blending creates the signature velvety texture, you can enjoy this as a chunky vegetable soup instead. Simply chop the roasted vegetables into smaller pieces before adding to the broth and skip the blending step.