The Ultimate Roasted Vegetable Soup: A Hug in a Bowl

Ever been hit by the warm, inviting aroma of roasted vegetables wafting through your kitchen? It’s like a cozy hug from your oven! This Roasted Vegetable Soup takes those feelings and transforms them into a creamy, dreamy bowl of goodness. With minimal effort and maximum flavor, it’s perfect for those chilly nights when you want something comforting and nourishing. 🍲

Why Make This Recipe

So, why should this soup be on your dinner table tonight? Let me break it down:

Easy Cleanup: We’re talking one baking sheet and a pot. Who doesn’t love less time scrubbing dishes?
Affordable Ingredients: Seriously, most of us have these veggies hanging out in our fridge. No fancy grocery store run required!
Family-Friendly: Kids love it, and you can sneak in some healthy veggies without them batting an eyelash. Win-win!

Ingredients

You don’t need fancy stuff — just these basics!

2 cups mixed vegetables (carrots, potatoes, onions, bell peppers)
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1/2 cup cream (optional)

Directions

Let’s get cooking! Follow these simple steps for a hearty bowl of goodness:

Preheat the oven to 400°F (200°C).
Toss the mixed vegetables in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until caramelized.
In a pot, combine the roasted vegetables and vegetable broth. Add thyme.
Bring to a simmer and let cook for 10 minutes.
Blend the soup until smooth (add cream if desired).
Serve warm and enjoy that incredible aroma!

How to Make Roasted Vegetable Soup (Overview)

Making this soup is a breeze! Start by roasting your veggies until they’re all caramelized and delicious — it’s like getting them ready for a delicious party. Then, toss them with broth and thyme in a pot, let them bubble away, and finish with a quick blend. Pro tip: Don’t skip roasting those veggies; that sweet caramelization elevates the flavor to a whole new level! Trust me, you’ll be saying, “Where has this soup been all my life?” 😍

How to Serve Roasted Vegetable Soup

Now for the fun part — serving! Picture this: a vibrant bowl of golden soup, topped with a swirl of cream and sprinkled with fresh herbs. The aroma alone will make your guests lose their minds. Dive in with a crunchy baguette on the side or some toasted garlic bread for that crunchy contrast. The colors dance together, and the flavors tell a sweet, savory story.

How to Store Roasted Vegetable Soup

Got leftovers? Lucky you! This soup keeps well in the fridge for about 3-4 days. Want to make it ahead? Just store it in an airtight container! Freeze for up to 2-3 months if you’re feeling super organized. Reheat on the stove, adding a splash of broth or water to revive that creamy texture.

Tips to Make Roasted Vegetable Soup

Here are some insider tricks to take this soup to the next level:

Veggie Variations: Swap in whatever veggies you have on hand. Sweet potatoes, zucchini — the world is your oyster!
Texture: For creaminess without guilt, you can blend in some cooked potatoes instead of cream.
Spice it Up: Add a pinch of your favorite spices like cumin or paprika. Who doesn’t love an unexpected twist? 😉

Variation

Want to shake things up? Make this soup vegan by omitting the cream and using coconut milk for a creamy touch. You can also add a splash of lemon juice for brightness or throw in some roasted garlic for rich, bold flavor.

FAQs

Can I use frozen vegetables?
Absolutely! They can work too; just adjust roasting time as frozen veggies may release more moisture.

How long can I freeze the soup?
You can freeze it for about 2-3 months. Make sure it’s cooled down before getting it into those airtight containers.

Can I make this soup ahead of time?
Yes! It’s perfect for make-ahead meals. Just store it in the fridge and reheat when you’re ready to enjoy!

📌 Pin this recipe for your next cozy dinner night!