Save This Roasted Vegetable Soup is a comforting, velvety dish made from an assortment of seasonal vegetables. By oven-roasting the ingredients, you bring out their natural sweetness and create a depth of flavor that is perfect for chilly days or as a healthy starter for any meal.
Save The roasting process transforms simple carrots, sweet potatoes, and peppers into a rich, caramelized base. Combined with aromatic herbs like thyme and rosemary, this soup offers a sophisticated taste profile while remaining remarkably simple to execute in any kitchen.
Ingredients
- Vegetables: 2 medium carrots (peeled and chopped), 1 medium sweet potato (peeled and diced), 1 red bell pepper (seeded and chopped), 1 zucchini (chopped), 1 red onion (peeled and quartered), 2 cloves garlic (peeled), 2 tablespoons olive oil.
- Broth & Seasoning: 4 cups (1 liter) vegetable broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon smoked paprika, salt and freshly ground black pepper (to taste).
- Garnish (optional): 2 tablespoons fresh parsley (chopped), a drizzle of extra virgin olive oil, croutons or toasted seeds.
Instructions
- Step 1
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2
- Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat. Season with salt, pepper, thyme, rosemary, and smoked paprika.
- Step 3
- Roast the vegetables for 30–35 minutes, turning halfway through, until golden and tender.
- Step 4
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to blend flavors.
- Step 5
- Blend the soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
- Step 6
- Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.
Zusatztipps für die Zubereitung
This soup is ideal for meal planning, as it can be made ahead and refrigerated for up to 3 days. When reheating, you may need to add a splash of broth to reach your desired consistency.
Varianten und Anpassungen
You can easily adapt this recipe by swapping in any seasonal vegetables you have on hand, such as parsnips, squash, or leeks, to create new flavor variations throughout the year.
Serviervorschläge
To serve, ladle the velvety soup into warm bowls. Garnish with a sprinkle of fresh parsley, a light drizzle of extra virgin olive oil, and a handful of croutons or toasted seeds for an added crunch.
Save Whether enjoyed on a cold evening or served as a vibrant starter, this roasted vegetable soup is a healthy, delicious, and easy-to-make addition to your culinary repertoire.
Recipe FAQ
- → What vegetables work best for roasting?
Root vegetables like carrots, sweet potatoes, and parsnips caramelize beautifully. Bell peppers, zucchini, onions, and garlic also develop wonderful sweetness. Choose vegetables that roast at similar rates for even cooking.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.
- → How do I get the smoothest texture?
An immersion blender works well directly in the pot. For ultra-smooth results, use a high-speed countertop blender in small batches, venting occasionally to release steam. Strain through a fine-mesh sieve after blending if you want restaurant-quality silkiness.
- → Can I add protein to make it more filling?
Stir in canned white beans or chickpeas during the last 5 minutes of simmering for added protein and fiber. You can also serve with crusty bread, grilled cheese sandwiches, or top with toasted nuts and seeds for extra sustenance.
- → What can I substitute for fresh herbs?
Dried herbs work perfectly here since they withstand roasting temperatures. Use 1 teaspoon dried for every tablespoon fresh. Thyme, rosemary, and oregano are excellent choices. Add fresh herbs as garnish right before serving for bright flavor.
- → Is this soup freezer-friendly?
Yes, freeze in portion-sized containers for up to 3 months. Leave a bit of space as liquids expand when frozen. Thaw overnight in the refrigerator, then reheat gently. The texture remains perfectly smooth after freezing and thawing.