Roasted Vegetable Soup
The comforting aroma of roasted veggies can turn any chilly evening into a cozy retreat.
Imagine curling up with a bowl of Roasted Vegetable Soup, where every spoonful is a warm hug for your taste buds. This recipe is all about rich, caramelized flavors and creamy textures that blend seamlessly into one pot. No fancy equipment or hard-to-find ingredients are needed, making it not just a meal but an experience you’ll keep coming back to.
Why make this recipe
Who doesn’t love a soup that’s this easy to whip up? With just a handful of ingredients and a few steps, you can have dinner ready to go without breaking a sweat!
- Easy cleanup: One pot to rule them all! Less time cleaning means more time enjoying your meal (or binging your favorite show).
- Budget-friendly: The ingredients are simple and affordable, so your wallet stays happy, too. 🍲
- Family-approved: Even the picky eaters in your life will gobble this one up—it’s colorful, delicious, and who doesn’t love a good dip for their bread?
You don’t need fancy stuff — just these basics!
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, peeled and diced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (thyme or rosemary) for garnish
Directions
Here’s how easy it is to bring this delicious soup to life:
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables (onion, carrots, potatoes, bell pepper, zucchini) with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a little olive oil and sauté the minced garlic until fragrant.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Bring to a boil, then reduce to a simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer more texture.
- Serve warm, garnished with fresh herbs.
How to make Roasted Vegetable Soup (Overview)
It all starts with a good roast! Simply toss up your veggies in olive oil, sprinkle the seasonings, and let your oven do its thing for about half an hour. In the meantime, sauté the garlic—it’s the secret weapon in this recipe that elevates the flavors. Combine your roasted veggies, broth, and let it simmer a bit before blending. Voila! You have a vibrant, healthy soup ready to wow whoever is lucky enough to share it with you. Pro tip: Don’t skip toasting the garlic—it makes all the difference! 😉
How to serve Roasted Vegetable Soup
Think of this soup as the colorful centerpiece of your dining table. The vibrant hues of roasted veggies create a feast for the eyes, while the creamy texture encourages you to scoop up every last drop. Serve with crusty bread for dipping and watch as the comforting aroma fills the air. You can sprinkle on some freshly chopped herbs to add an elegant touch, enticing everyone with both flavor and appeal.
How to store Roasted Vegetable Soup
Leftovers? Yes, please! You can keep your Roasted Vegetable Soup in the fridge for up to 4 days. Just pop it in an airtight container, and when you’re ready to enjoy it again, reheat on the stove or in the microwave—easy as pie (or soup). You can also freeze it for up to 3 months for those days you just don’t feel like cooking!
Tips to make Roasted Vegetable Soup
Want to take your soup to the next level? Here are some friendly tips:
- Don’t skimp on the roasting: It adds depth and flavor you won’t want to miss.
- Mix it up: Feel free to swap in any veggies you have on hand—broccoli or sweet potatoes work beautifully!
- Add cream for richness: If you’re feeling indulgent, a splash of cream makes this soup a little extra special.
- Adjust the seasoning: Taste as you go; flavors develop while simmering!
- Garnish wisely: Fresh herbs add a zesty finish, so don’t be shy with them!
Variation
Want to switch things up? This soup loves to play with flavors! Add spices like cumin or paprika for a smoky twist. You can also make it vegan by ensuring your vegetable broth is plant-based. Feeling adventurous? Drop in a hint of chili powder for a little kick!
FAQs
Can I use frozen vegetables for this soup?
Absolutely! Just roast them a little longer since they tend to hold more water.
How can I make this soup thicker?
Simply blend it longer for a creamier texture, or add a couple of tablespoons of mashed potatoes for extra thickness!
Can I prepare this soup ahead of time?
You bet! This soup keeps well, so you can make it a day in advance. Just store it in the fridge and reheat before serving!
📌 Pin this recipe for your next cozy dinner night!
Roasted Vegetable Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables (onion, carrots, potatoes, bell pepper, zucchini) with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a little olive oil and sauté the minced garlic until fragrant.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Bring to a boil, then reduce to a simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer more texture.
- Serve warm, garnished with fresh herbs.
