Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: global
Ingredients: 3 carrots, chopped; 2 bell peppers, chopped; 1 zucchini, chopped; 4 tomatoes, chopped; 1 onion, chopped; 4 cloves garlic, whole; 2 tbsp olive oil; 4 cups vegetable broth; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp paprika; 1/4 tsp red pepper flakes (optional); Fresh parsley, chopped (for garnish); 1/2 cup heavy cream or coconut milk (optional, for creaminess)

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Why You’ll Love This Recipe

Roasted Vegetable Soup is a hearty, flavorful dish that brings out the natural sweetness of vegetables through roasting. This comforting and nutritious meal is perfect for any season and is an excellent way to use up leftover vegetables. The roasting process intensifies the flavors, giving the soup a deep, caramelized richness that makes it stand out. Plus, it’s highly customizable, easy to prepare, and a fantastic way to get your daily dose of vitamins and minerals.

Ingredients

Carrots
Bell peppers
Zucchini
Tomatoes
Onion
Garlic
Olive oil
Vegetable broth
Salt
Black pepper
Dried thyme
Dried oregano
Paprika
Red pepper flakes (optional)
Fresh parsley (for garnish)
Heavy cream or coconut milk (optional, for creaminess)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the vegetables by chopping the carrots, bell peppers, zucchini, tomatoes, and onion into evenly sized pieces.
Arrange on the baking sheet and add whole garlic cloves. Drizzle with olive oil and season with salt, black pepper, dried thyme, dried oregano, paprika, and red pepper flakes if using.
Roast the vegetables in the oven for about 25–30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even roasting.
Blend the soup by transferring the roasted vegetables to a blender. Add a portion of the vegetable broth and blend until smooth. You can also use an immersion blender directly in the pot.
Simmer the soup by pouring the blended mixture into a large pot. Add the remaining vegetable broth and bring to a gentle simmer over medium heat.
Adjust seasoning by tasting and adding more salt, pepper, or herbs as needed.
Enhance the texture by stirring in a splash of heavy cream or coconut milk for added creaminess.
Serve and garnish with freshly chopped parsley and an extra drizzle of olive oil or a dollop of yogurt if desired.

Variations

Spicy Kick – Add extra red pepper flakes or a diced chili pepper for heat.
Protein Boost – Stir in cooked lentils or chickpeas for additional protein.
Cheesy Delight – Top with freshly grated Parmesan or a dollop of ricotta cheese.
Low-Carb Option – Replace starchy vegetables with more non-starchy ones like cauliflower and bell peppers.
Herbal Twist – Experiment with fresh basil, rosemary, or sage for a unique flavor profile.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6 bowls

Storage/Reheating

Refrigeration: Store leftover soup in an airtight container for up to 4 days.
Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Reheating: Warm the soup over medium heat on the stovetop or microwave it in 1-minute intervals, stirring in between.

FAQs

Can I use frozen vegetables for this soup?

Yes, but fresh vegetables are recommended for the best roasted flavor. If using frozen, thaw and pat them dry before roasting.

How can I make this soup vegan?

Simply use coconut milk instead of heavy cream and ensure the vegetable broth is plant-based.

What are the best vegetables to use?

Root vegetables like carrots, parsnips, and sweet potatoes work great, along with peppers, tomatoes, and onions.

Can I add meat to this soup?

Yes, shredded chicken or sausage can be added for extra protein.

How do I make it thicker?

Reduce the amount of broth, blend less, or add a starchy ingredient like a potato before blending.

What if my soup is too thick?

Simply add more vegetable broth or water until you reach the desired consistency.

Can I make this soup in advance?

Yes, this soup stores well and tastes even better the next day as the flavors meld together.

What toppings go well with this soup?

Croutons, toasted seeds, grated cheese, or a swirl of cream make excellent toppings.

Can I make this soup spicy?

Yes, add cayenne pepper, extra red pepper flakes, or a spicy hot sauce.

Is this soup gluten-free?

Yes, as long as the vegetable broth used is gluten-free.

Conclusion

Roasted Vegetable Soup is a wholesome, flavorful, and versatile dish that’s easy to prepare and perfect for any meal. Whether you enjoy it as a light starter or a hearty main course, this soup is guaranteed to warm you up and satisfy your taste buds. Try it today and customize it to suit your preferences!

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