Roasted Vegetable Soup

Why You’ll Love This Recipe

This Roasted Vegetable Soup is not only incredibly easy to make, but it also showcases the deep, caramelized flavors that come from roasting vegetables. The combination of roasted vegetables and aromatic seasonings creates a rich, flavorful base that is both comforting and nourishing. Whether you’re craving a warm bowl of soup on a cold day or looking for a healthy dish to enjoy, this recipe delivers on both taste and nutrition. Plus, it’s vegan, gluten-free, and perfect for meal prep!

Ingredients

• 2 tablespoons olive oil

• 2 medium carrots, peeled and chopped

• 1 large onion, chopped

• 2 medium tomatoes, quartered

• 1/2 medium cauliflower, cut into florets

• 1 red bell pepper, chopped

• 4 cloves garlic, peeled

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• 4 cups vegetable broth (or water)

• 1 tablespoon lemon juice (optional, for brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prepare the vegetables: Place the chopped carrots, onion, tomatoes, cauliflower florets, red bell pepper, and garlic cloves on the baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with dried thyme, rosemary, salt, and pepper.

3. Roast the vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even roasting.

4. Blend the soup: Once the vegetables are roasted, transfer them to a blender or food processor. Add the vegetable broth and blend until smooth and creamy. If the soup is too thick, add more broth or water to reach your desired consistency.

5. Heat the soup: Pour the blended soup into a large pot and heat over medium-low heat for about 5-10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed, adding more salt, pepper, or herbs.

6. Serve: Ladle the soup into bowls and drizzle with a little lemon juice for added freshness (optional).

7. Serve with a slice of crusty bread or a side salad for a complete meal. Enjoy!

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 35-40 minutes (including roasting)

• Total Time: 45-50 minutes

Variations

• Add Protein: Add cooked lentils, chickpeas, or tofu for a protein boost. You can stir them in after blending the soup.

• Use Different Vegetables: Feel free to swap in other vegetables such as sweet potatoes, zucchini, or parsnips. The roasting technique works with most root vegetables.

• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a spicy kick.

• Creamier Soup: For a creamier texture, add a splash of coconut milk or a tablespoon of cashew cream to the soup before blending.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop.

• Reheating: Reheat the soup in a pot over medium heat, stirring occasionally. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.

FAQs

1. Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Just be sure to thaw and drain them well before roasting for the best texture.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Store it in the refrigerator for up to 4 days or freeze for longer storage.

3. Can I make this soup without roasting the vegetables?

Roasting the vegetables enhances their flavor, but if you prefer, you can sauté the vegetables in a pot with olive oil and cook them until soft, then proceed with blending and simmering.

4. Can I add dairy to this soup?

Yes, you can add a splash of cream, milk, or cheese for extra richness, but the soup is already creamy and flavorful without it.

5. Can I add more herbs to this soup?

Absolutely! You can add additional herbs such as basil, parsley, or oregano to customize the flavor to your liking.

6. How do I know when the vegetables are done roasting?

The vegetables should be fork-tender and lightly caramelized around the edges. This ensures that they’ve been roasted long enough to develop their full flavor.

7. Can I blend the soup with an immersion blender?

Yes, you can use an immersion blender directly in the pot to blend the soup if you don’t have a traditional blender. Just ensure the vegetables are soft enough to blend smoothly.

8. Is this soup vegan?

Yes, this Roasted Vegetable Soup is naturally vegan as it contains only plant-based ingredients.

9. Can I use a different broth for the soup?

Yes, you can use chicken broth, or even water, if you prefer. Vegetable broth is the most common choice for its depth of flavor, but any liquid can work.

10. How can I make this soup more filling?

To make the soup more filling, serve it with a side of protein such as roasted chickpeas, quinoa, or lentils. You can also add some whole grains like barley or rice to the soup itself.

Conclusion

This Roasted Vegetable Soup is a warm, comforting, and nutritious dish that’s perfect for any season. The rich flavors of roasted vegetables, combined with the simple yet flavorful seasonings, create a wholesome and satisfying meal. It’s easy to customize and perfect for meal prep, making it a go-to recipe for healthy weeknight dinners. Whether you enjoy it on its own or with a side of crusty bread, this soup will quickly become a favorite in your home. Enjoy!