Save to Pinterest A comforting, velvety soup made from an assortment of seasonal vegetables, oven-roasted to bring out their natural sweetness and depth of flavor. This Roasted Vegetable Soup is perfect for chilly days or as a healthy, vibrant starter for any meal.
Save to Pinterest Roasting the vegetables is the secret to this soup's success. By tossing carrots, sweet potatoes, and peppers in olive oil and aromatic herbs, you create a concentrated flavor that boiling alone cannot replicate. The result is a silky smooth texture that feels indulgent yet remains light and nutritious.
Ingredients
- 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
- 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
- 2 tablespoons fresh parsley, chopped (optional garnish)
- A drizzle of extra virgin olive oil (optional garnish)
- Croutons or toasted seeds (optional garnish)
Instructions
- Step 1: Prep the Oven
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Step 2: Season the Vegetables
- Arrange the carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat thoroughly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
- Step 3: Roast to Perfection
- Roast the vegetables for 30–35 minutes, turning them halfway through the cooking time, until they are golden brown and tender.
- Step 4: Simmer
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring the mixture to a simmer over medium heat. Let it simmer for 10 minutes to allow the flavors to blend.
- Step 5: Blend
- Blend the soup using an immersion blender until silky smooth. Alternatively, carefully transfer the mixture in batches to a countertop blender. Adjust the seasoning with extra salt or pepper as needed.
- Step 6: Serve
- Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.
Zusatztipps für die Zubereitung
When roasting, ensure the vegetables are spread in a single layer to avoid steaming. If you prefer a thinner consistency, simply add a bit more vegetable broth after blending until you reach your desired thickness.
Varianten und Anpassungen
This recipe is highly adaptable. You can swap in other seasonal vegetables such as parsnips, squash, or leeks. For a creamier texture, stir in a splash of coconut milk or heavy cream just before the blending process.
Serviervorschläge
Serve this soup warm with a side of crusty gluten-free bread or a light salad. It also makes a fantastic meal-prep option as it can be refrigerated for up to 3 days, with the flavors often improving overnight.
Save to Pinterest With only 180 calories per serving, this Roasted Vegetable Soup is a guilt-free way to enjoy a hearty and flavorful meal that nourishes the body and soul.
Recipe FAQs
- → What vegetables work best for roasting?
Root vegetables like carrots, sweet potatoes, parsnips, and beets caramelize beautifully. Bell peppers, zucchini, onions, and squash also roast well, developing sweet, concentrated flavors that blend perfectly into the finished soup.
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves overnight as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.
- → How do I achieve the smoothest texture?
An immersion blender works perfectly right in the pot. For ultra-silky results, use a high-speed countertop blender in batches, venting carefully to release steam. Strain through a fine-mesh sieve after blending for restaurant-quality smoothness.
- → What toppings complement this soup?
Fresh parsley adds brightness and color. A drizzle of high-quality olive oil creates luxurious richness. Toasted pumpkin seeds, homemade croutons, or a swirl of coconut milk add texture and contrast. Fresh herb sprigs make an elegant finishing touch.
- → Can I freeze this soup?
Yes, freeze in airtight containers for up to 3 months. Leave space at the top as liquids expand when frozen. Thaw overnight in the refrigerator, then reheat slowly. The texture remains perfectly smooth after freezing.