Roasted Vegetable Soup
A cozy and comforting soup made with roasted vegetables that are blended to perfection for a warm, hearty meal.
Ingredients
Roasted Vegetables
- 2 cups mixed vegetables (carrots, potatoes, celery, bell peppers) — cut into even pieces Swap in butternut squash, sweet potato, or parsnip for seasonal variation.
- 2 tablespoons olive oil Plus a splash for the pot.
- 1 onion, chopped Yellow or sweet onion are best.
- 2 cloves garlic, minced Or 1 teaspoon garlic paste.
- 4 cups vegetable broth Use low-sodium if you plan to salt later.
Seasoning
- Salt and pepper to taste
- Optional: fresh or dried herbs like thyme or rosemary
Optional Enrichments
- 1/3 cup coconut milk or plain yogurt For a creamier finish after blending.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop all vegetables into similar-sized pieces (about 1-inch) so they roast evenly. Toss them with 2 tablespoons olive oil, a pinch of salt, and black pepper.
Roasting
- Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, stirring once halfway through, until they are tender and edges are lightly caramelized.
Cooking
- While the vegetables roast, heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until translucent (about 5 minutes). Add the garlic and sauté for 30–45 seconds until fragrant.
- Transfer the roasted vegetables into the pot. Pour in 4 cups of vegetable broth and bring to a gentle simmer. Cook for 10–15 minutes so the flavors meld.
Blending and Serving
- Use an immersion blender to puree until smooth, or carefully transfer batches to a blender if you prefer a silky soup. If you like a chunkier texture, mash lightly with a potato masher.
- Taste and season with additional salt, pepper, and optional herbs (fresh thyme or a small sprig of rosemary works well). Serve warm.
Notes
Serve this soup in wide bowls with a drizzle of extra-virgin olive oil and a sprinkle of toasted seeds for crunch. Pair it with crusty bread, a grilled cheese sandwich, or a simple green salad. For a protein boost, top each bowl with cooked lentils or plain Greek yogurt. Store in an airtight container for up to 3–4 days or freeze for up to 3 months.