Ultimate Roasted Vegetable Soup: Comfort in Every Spoonful

Roasted vegetable soup is like a warm hug on a chilly day. Picture this: a velvety blend of colorful veggies, kissed by the oven’s warmth, creating an aroma that wraps around you like your favorite blanket. The moment you take a spoonful, it’s like a flavor explosion—a delightful combination of earthy roasted notes mingling with fragrant herbs and spices.

Now, let me take you back to that one rainy afternoon when I decided to whip up this comforting dish. My kitchen turned into a mini veggie carnival as I tossed in whatever I could find—carrots, bell peppers, and even that sad zucchini sitting in the fridge begging for attention. Trust me; a bowl of roasted vegetable soup is perfect for those cozy nights in or when you’re trying to impress friends with minimal effort.

I remember my best friend taking her first spoonful and exclaiming how it tasted like a hug from the inside out—it was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Carrots: Choose firm carrots for their sweetness; they add depth to the soup’s flavor.

• Bell Peppers: Use assorted colors for visual appeal; red adds sweetness while green brings earthiness.

• Zucchini: Look for medium-sized zucchinis; they’re tender and blend well with other veggies.

• Onion: A large onion works best; its sweetness caramelizes beautifully when roasted.

• Garlic: Fresh garlic cloves are essential; they enhance the aroma and flavor profile significantly.

• Vegetable Broth: Opt for low-sodium broth to control saltiness while still packing in flavor.

• Olive Oil: Extra virgin olive oil adds richness; don’t skimp on quality here!

• Herbs (Thyme & Rosemary): Fresh herbs elevate the dish; they infuse it with aromatic goodness.

• Salt & Pepper: Essential seasonings that enhance all the flavors; adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat and Prep: Preheat your oven to 400°F (200°C). Meanwhile, chop all your vegetables into bite-sized pieces, ensuring they’re roughly the same size for even roasting.

Toss with Oil and Seasonings: In a large bowl, combine all chopped vegetables. Drizzle generously with olive oil, then sprinkle salt, pepper, thyme, and rosemary. Toss well until everything is nicely coated.

Roast Those Veggies!: Spread the seasoned veggies onto a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes or until they’re golden brown and caramelized.

Add Broth and Blend: Transfer the roasted vegetables into a blender or pot. Pour in vegetable broth until it reaches your desired thickness—start with two cups. Blend until smooth or heat on medium while mashing if you prefer chunkier soup.

Adjust Seasoning and Serve!: Taste your creation; add more salt or pepper if needed. For an extra touch of elegance, drizzle with olive oil before serving.

Enjoy every cozy sip of this delicious roasted vegetable soup—you’ve earned it!

Perfecting the Cooking Process

Start by roasting your vegetables until caramelized and tender, then blend them with broth for a creamy texture. This sequence ensures maximum flavor and a delightful finish.

Add Your Touch

Customize the soup by adding herbs like thyme or basil, or swap in coconut milk for creaminess. Experimenting with toppings like croutons or cheese can also elevate this dish.

Storing & Reheating

Store roasted vegetable soup in an airtight container in the fridge for up to five days. Reheat gently on the stove while stirring to maintain its smooth consistency.

The first time I made roasted vegetable soup, my friends insisted I was hiding store-bought ingredients. Their disbelief turned into compliments, and now it’s a staple at every gathering!

FAQ

What vegetables work best for roasted vegetable soup?

Carrots, sweet potatoes, zucchini, and bell peppers create a flavorful blend that’s delightful.

Can I freeze roasted vegetable soup?

Absolutely! Just let it cool before transferring it into freezer-safe containers.

How can I thicken my roasted vegetable soup?

Add a potato or use less broth while blending to achieve your desired consistency.

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Roasted Vegetable Soup

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Roasted vegetable soup is a comforting, hearty dish perfect for chilly days. This vibrant blend of roasted veggies creates a rich, flavorful experience that warms the soul. With minimal effort, you can whip up this delectable soup, making it an excellent choice for cozy nights in or gatherings with friends. Packed with nutrients and bursting with flavor, this recipe will quickly become a favorite in your kitchen.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Main
• Method: Roasting
• Cuisine: American

Ingredients

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• 3 medium carrots, chopped
• 2 bell peppers (1 red, 1 green), chopped
• 1 medium zucchini, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 tbsp extra virgin olive oil
• 2 tsp fresh thyme
• 2 tsp fresh rosemary
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Chop all vegetables into uniform pieces.
2. In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, thyme, and rosemary. Toss until well coated.
3. Spread the seasoned vegetables on a parchment-lined baking sheet and roast for 25-30 minutes or until golden brown.
4. Transfer roasted veggies to a blender or pot and add vegetable broth. Blend until smooth or heat while mashing for a chunkier texture.
5. Taste and adjust seasoning as needed before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 145
• Sugar: 6g
• Sodium: 290mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg