This hearty roasted vegetable soup is packed with deep, caramelized flavors from a combination of root vegetables. Roasting the veggies enhances their natural sweetness and creates a satisfying soup that’s perfect for cooler days.
Why You’ll Love This Recipe:
- Intensely flavored thanks to roasted veggies
- Dairy-free and creamy without cream
- Versatile and easy to make
- Great for meal prep and freezing
Ingredients You’ll Need:
- Vegetables: Sweet potato, red bell pepper, carrots, parsnips, onions, garlic.
- Spices: Cumin, ground coriander, turmeric, salt, pepper.
- Liquid: Vegetable stock.
- Olive Oil: For roasting the vegetables.
How to Make Roasted Vegetable Soup:
Step-by-Step Instructions:
- Prepare the Vegetables: Preheat the oven to 200°C (390°F). Dice all the vegetables into small chunks to ensure even cooking. Keep the garlic in its skin.
- Roast the Vegetables: Spread the vegetables on a baking tray, drizzle with olive oil, and toss with the spices. Roast for about 25-30 minutes until lightly charred and tender.
- Simmer the Soup: Transfer the roasted vegetables to a large pot, squeeze the garlic out of its skins, and cover with vegetable stock. Simmer for about 10-15 minutes.
- Blend: Use a hand blender to puree the soup until smooth, adding more stock if needed to reach your desired consistency.
- Season and Serve: Taste for seasoning and adjust as necessary. Garnish with a drizzle of olive oil or fresh herbs, if desired.
Helpful Tips:
- Dice the root vegetables smaller than the peppers and onions for even roasting.
- Scrape any bits of caramelized veggies from the roasting tray into the soup for extra flavor.
- Use just enough stock to cover the vegetables at first, adding more later as needed.
Details:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4-6
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American/British
- Diet: Vegan, Gluten-Free
Notes:
- Vegetable Substitutes: You can swap sweet potato for butternut squash, or red onion for white.
- Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Frequently Asked Questions:
- Can I freeze this soup? Absolutely! Cool the soup completely before freezing in airtight containers.
- Can I add beans for extra protein? Yes, cannellini beans would work well, though they will thicken the soup slightly.
Storage Instructions:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes:
- Roasted Tomato Soup
- Butternut Squash Soup
- Spring Onion Soup
Conclusion:
This roasted vegetable soup is an easy and delicious way to enjoy your veggies with maximum flavor. The roasting process adds depth and sweetness, making it a perfect comfort food.
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Roasted Vegetable Soup
Description
This hearty roasted vegetable soup is packed with deep, caramelized flavors from a combination of root vegetables. Roasting the veggies enhances their natural sweetness and creates a satisfying soup that’s perfect for cooler days.
Ingredients
- Vegetables: Sweet potato, red bell pepper, carrots, parsnips, onions, garlic.
- Spices: Cumin, ground coriander, turmeric, salt, pepper.
- Liquid: Vegetable stock.
- Olive Oil: For roasting the vegetables.
Instructions
- Prepare the Vegetables: Preheat the oven to 200°C (390°F). Dice all the vegetables into small chunks to ensure even cooking. Keep the garlic in its skin.
- Roast the Vegetables: Spread the vegetables on a baking tray, drizzle with olive oil, and toss with the spices. Roast for about 25-30 minutes until lightly charred and tender.
- Simmer the Soup: Transfer the roasted vegetables to a large pot, squeeze the garlic out of its skins, and cover with vegetable stock. Simmer for about 10-15 minutes.
- Blend: Use a hand blender to puree the soup until smooth, adding more stock if needed to reach your desired consistency.
- Season and Serve: Taste for seasoning and adjust as necessary. Garnish with a drizzle of olive oil or fresh herbs, if desired.
Notes
- Vegetable Substitutes: You can swap sweet potato for butternut squash, or red onion for white.
- Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.