There’s something undeniably comforting about a warm bowl of roasted veggie soup. The aromatic blend of sweet potatoes, vibrant bell peppers, and garlic roasting in the oven sparks joy, creating a tantalizing symphony of flavors that dance together. Each spoonful of this roasted veggie soup takes you on a sensory journey, bringing warmth and vivid colors right to your table.
Imagine curling up on a chilly evening with a soup that not only warms the body but also delights the senses. The rich, caramelized vegetables intermingle in a velvety broth, inviting you to savor every last drop. This is the kind of cozy comfort food that turns an ordinary weekday into a special occasion.
Why You'll Love This roasted veggie soup
- This incredible roasted veggie soup transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for roasted veggie soup
Here’s what you’ll need to make this delicious roasted veggie soup:
1 large sweet potato – This starchy delight adds natural sweetness and creaminess to your soup, ensuring a comforting base.
1 red bell pepper – Beautifully bold in color and flavor, the red bell pepper brings a slight sweetness that brightens the entire dish.
1 yellow bell pepper – Complementing the red variety, this pepper adds a rich, sunny flavor and more vibrant color to the mix.
2 medium carrots – Carrots provide a lovely earthy flavor and a bit of crunch, which enhances the texture of the soup.
3 cloves garlic – Roasting garlic in its skin turns it into a sweet, buttery addition that thoroughly enhances the flavor profile.
3 tbsp olive oil – A good drizzle of olive oil is essential for roasting the vegetables, ensuring they achieve that caramelized perfection.
½ tsp salt – A pinch of salt elevates the flavors, making sure that every bite is utterly delightful.
½ tsp ground black pepper – This adds a touch of heat, balancing the sweetness of the veggies beautifully.
½ tsp ground cumin – Cumin lends a warm, earthy flavor, enhancing the soup’s depth.
½ tsp paprika – For a hint of smokiness and vibrant color, paprika is a must.
1 red onion – The subtle sweetness of roasted red onion adds complexity and richness to the soup.
1 litre vegetable stock – The base of your soup; choose a low-sodium version to control the saltiness.
35 g grated parmesan – Stir in parmesan for a cheesy richness; it melts beautifully into the warm soup.
2 tbsp grated parmesan (to serve) – A garnish of parmesan adds an elegant finishing touch and enhances the flavors.
A few sprigs of fresh thyme (to serve) – Fresh herbs brighten up the dish, providing an aromatic element and a gourmet flair.
How to Make roasted veggie soup
Follow these simple steps to prepare this delicious roasted veggie soup:
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). The right temperature is key to achieving perfectly roasted veggies that are golden and full of flavor.
Step 2: Prepare the Vegetables
On a large baking tray, toss together the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (leaving the skin on) for that extra flavor punch.
Step 3: Season and Roast
Drizzle the olive oil over the veggies and sprinkle with salt, black pepper, cumin, and paprika. Feel free to dive in with your hands and give everything a good toss to ensure each piece is coated in seasoning.
Step 4: First Round of Roasting
Pop the tray in the oven for 20 minutes, turning the vegetables halfway through. You want them to start softening and beginning to caramelize.
Step 5: Add the Red Onion
After the first 20 minutes, add the red onion wedges to the tray—don’t forget to give them a little tumble so they soak up that drumroll of deliciousness too. Return the tray to the oven for another 10-12 minutes.
Step 6: Blend and Serve
Once the vegetables are tender and slightly caramelized, remove from the oven and set aside a couple of tablespoons of the roasted veggies for garnishing later. Squeeze the softened garlic from its skin into a large saucepan with the rest of the roasted vegetables. Pour in the vegetable stock and bring to a boil. Then, simmer for about five minutes and blend until smooth with a hand blender. Stir in the parmesan, season to taste, and voilà!
Serve the soup hot, topped with the reserved roasted veggies, a sprinkle of grated parmesan, and a few sprigs of fresh thyme for the perfect finishing touch.
This roasted veggie soup not only warms the soul but also brings a smile to your face with each bite. Perfect for a family dinner or when you need a little pick-me-up, it’s a dish that showcases just how satisfying wholesome, hearty meals can be! Enjoy every spoonful of this healthy delight and revel in the deliciousness you created.
You Must Know About roasted veggie soup
- This showstopping roasted veggie soup delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting roasted veggie soup Cooking Process
Start by roasting your vegetables first to bring out their sweetness. While they caramelize, prepare your vegetable stock. Once the veggies are done, blend them with the stock for a creamy finish that will have your taste buds dancing.
Add Your Touch to roasted veggie soup
Feel free to swap vegetables based on what’s in your fridge. Try adding beans for protein or a splash of coconut milk for a creamy twist. Experiment with herbs like basil or dill for a fresh flavor boost.
Storing & Reheating roasted veggie soup
Store your roasted veggie soup in an airtight container in the refrigerator for up to five days. To reheat, gently warm it on the stovetop, stirring occasionally to maintain its creamy texture.
Chef's Helpful Tips for roasted veggie soup
- This professional-quality roasted veggie soup relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sometimes, while cooking this soup, I find myself reminiscing about family dinners where everyone slurped their bowls clean, completely captivated by the flavors. It’s those little moments that make cooking worthwhile!
FAQs About roasted veggie soup
What is roasted veggie soup?
Roasted veggie soup is a delicious blend of roasted vegetables that come together to create a flavorful and healthy meal. This comforting dish typically includes ingredients like sweet potatoes, bell peppers, carrots, and garlic, all roasted to perfection. The vegetables are then blended with vegetable stock and seasoned for a creamy, delightful soup. Perfect for lunch or dinner, roasted veggie soup not only warms your soul but also provides a nutritious boost for your body.
How do I make roasted veggie soup creamy?
To achieve a wonderfully creamy texture in your roasted veggie soup, consider adding a splash of cream or coconut milk just before blending. If you prefer a healthier option, use a can of white beans, which also adds protein! Blend your roasted vegetables with vegetable stock until smooth; this will create a luscious base. The key is to blend thoroughly, allowing the natural sweetness of the veggies to shine through, creating a velvety finish.
Can I freeze roasted veggie soup?
Yes, you can freeze roasted veggie soup, making it a fantastic choice for meal prep! Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat on the stovetop. This allows you to savor the flavors of your homemade soup anytime you desire!
What vegetables can I use in roasted veggie soup?
One of the beautiful aspects of roasted veggie soup is its versatility. While sweet potatoes and bell peppers are classic choices, feel free to experiment with seasonal vegetables like zucchini, eggplant, or cauliflower. You can even toss in leafy greens like spinach or kale for an extra nutritional punch. The most important aspect is to choose colorful vegetables, ensuring a vibrant and appetizing soup that’s bursting with flavor and nutrients.
Conclusion for roasted veggie soup
In conclusion, roasted veggie soup is an incredibly versatile and healthy meal that brings together simple ingredients to create a stunning dish. This recipe can be tailored to your preferences, allowing you to swap in favorite vegetables or add creamy enhancements. Whether you’re creating it for a weeknight dinner or meal prep, roasted veggie soup provides nourishment and satisfaction. Give it a try, and you just might discover your new go-to for comforting, homemade goodness!
Delicious Roasted Veggie Soup Recipe for a Healthy Meal
Ingredients
Equipment
Method
- Preheat the oven to 200C/400F (fan).
- Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
- Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
- Place in the oven for 20 minutes, turning everything over after 10 minutes.
- After 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
- Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
- Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
- Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
- Stir in the parmesan and season to taste.
- Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.
