Roasted Vegetable Soup

Why Make This Recipe

Roasted Vegetable Soup is a simple and healthy dish that warms you from the inside out. It’s packed with vitamins and nutrients from fresh vegetables, making it a great choice for any meal. The roasting process brings out the natural sweetness of the vegetables, giving the soup a rich, deep flavor. It’s easy to make and perfect for lunch or dinner.

How to Make Roasted Vegetable Soup

Ingredients

• 2 carrots, chopped
• 2 parsnips, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (e.g., thyme or parsley) for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots, parsnips, onion, garlic, zucchini, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly caramelized.
4. In a large pot, combine the roasted vegetables and vegetable broth. Bring to a boil over medium heat.
5. Reduce heat and simmer for 10-15 minutes.
6. Use an immersion blender to puree the soup to your desired consistency, or carefully transfer to a blender in batches.
7. Serve warm, garnished with fresh herbs.

How to Serve Roasted Vegetable Soup

Serve the soup hot in bowls. You can add some crusty bread on the side for dipping. A sprinkle of fresh herbs on top adds a nice touch and extra flavor. This soup can also be paired with a salad for a full meal.

How to Store Roasted Vegetable Soup

You can store any leftover soup in an airtight container in the fridge for up to 3-4 days. To keep it longer, freeze the soup in portions. Thaw it overnight in the fridge before reheating.

Tips to Make Roasted Vegetable Soup

• Feel free to mix and match vegetables based on what you have at home. Other options like sweet potatoes, butternut squash, or broccoli also work well.
• If you like a spicier soup, add a pinch of red pepper flakes when roasting the vegetables.
• For a creamier texture, consider adding a splash of coconut milk or cream when blending the soup.

Variation

Add cooked beans or lentils for extra protein. You can also top the soup with croutons or cheese for added flavor and texture.

FAQs

1. Can I use frozen vegetables?
Yes, frozen vegetables can be used in this recipe, but they may need less roasting time.

2. How can I make this soup vegetarian?
The soup is already vegetarian as long as you use vegetable broth.

3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day and stores well in the refrigerator or freezer.