Roasted Vegetable Soup
This flavorful Roasted Vegetable Soup is a comforting dish perfect for weeknight dinners or meal prep. The combination of caramelized vegetables gives it a smoky depth, making each spoonful delicious. It’s an excellent choice for cozy evenings or when you want to impress guests with a wholesome, homemade option. Plus, it’s suitable for various occasions, from casual family meals to elegant gatherings.
Why You’ll Love This Recipe
- Easy to Make: This recipe requires minimal prep time and straightforward cooking steps, making it ideal for busy weeknights.
- Flavorful Depth: The roasting process enhances the natural sweetness of the vegetables, resulting in a rich and satisfying soup.
- Meal Prep Friendly: Make a big batch and store it for quick lunches or dinners throughout the week.
- Versatile Ingredients: You can customize this soup with your favorite seasonal vegetables or herbs.
- Nourishing and Healthy: Packed with vitamins and nutrients, this soup is both delicious and good for you.
Tools and Preparation
To whip up this delectable roasted vegetable soup, you’ll need some essential tools that make preparation easier and more efficient.
Essential Tools and Equipment
- Baking sheet
- Knife
- Cutting board
- Large pot
- Immersion blender (or regular blender)
Importance of Each Tool
- Baking sheet: Provides ample space for roasting vegetables evenly, enhancing their flavor through caramelization.
- Immersion blender: Allows you to blend the soup directly in the pot for a smooth consistency without transferring hot liquids.
Ingredients
Vegetables
- 3 white onions, sliced into thick wedges ((£0.95/3)=(£0.32))
- 5 cloves of garlic, skin left on ((£0.39/3)=(£0.13))
- 3 mixed peppers, sliced into thick strips ((£1.65))
- 500 g sweet potatoes, peeled and sliced into chunks ((£0.55))
- 6 salad tomatoes, sliced into thick wedges ((£0.85))
- 500 g large carrots, peeled and sliced into chunks ((£0.35))
- 5 sprigs of fresh rosemary ((£0.60/2)=(£0.30))
Creamy Elements
- 100 ml single cream ((£1.20/2)=(£0.60))
Seasoning
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
Oils
- 4 tbsp extra virgin olive oil
Final Touches
- Salt and pepper
How to Make Roasted Vegetable Soup
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F). This temperature is ideal for roasting vegetables until they are tender and slightly caramelized.
Step 2: Prepare the Vegetables
- In a large bowl, combine the sliced onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots.
- Drizzle with olive oil (4 tbsp) and season with salt, pepper, dried sage (1 tsp), and Italian herbs (2 tsp).
- Toss everything together until all the vegetables are well coated.
Step 3: Roast the Vegetables
- Spread the prepared vegetable mixture evenly on a baking sheet.
- Roast in the preheated oven for about 30 minutes or until tender and slightly browned.
Step 4: Blend the Soup
- Once roasted, transfer the vegetables to a large pot.
- Add vegetable stock (800 ml) and bring to a simmer over medium heat.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, let the mixture cool slightly before blending in batches.
Step 5: Add Cream
Stir in single cream (100 ml) into the blended soup for added richness and creaminess. Adjust seasoning if necessary.
Step 6: Serve Hot
Ladle your delicious Roasted Vegetable Soup into bowls. Garnish with additional rosemary sprigs if desired and enjoy!
How to Serve Roasted Vegetable Soup
Roasted vegetable soup is a comforting dish perfect for any occasion. Here are some delightful ways to serve it, enhancing the flavors and experience.
With Crusty Bread
- A warm, crusty baguette or sourdough bread pairs wonderfully with the creamy texture of the soup. Dip the bread into the soup for an enjoyable bite.
Topped with Croutons
- Add some crunchy croutons on top for a delightful contrast in texture. You can easily make homemade croutons by toasting some stale bread pieces.
Garnished with Fresh Herbs
- Sprinkle freshly chopped herbs like parsley or chives on top before serving. This adds a burst of color and freshness to your dish.
Served with a Dollop of Cream
- For extra richness, add a swirl of single cream on top. It complements the smoky flavors of the roasted vegetables beautifully.
Accompanied by a Side Salad
- A light side salad with greens and a tangy vinaigrette balances the meal. The freshness of the salad contrasts well with the warmth of the soup.
How to Perfect Roasted Vegetable Soup
To ensure your roasted vegetable soup reaches its full potential, consider these helpful tips.
- Choose fresh vegetables: Using fresh, seasonal vegetables enhances the flavor and nutrition of your soup.
- Roast until caramelized: Roast your vegetables until they are deeply caramelized for a richer taste. This step adds depth to your soup.
- Blend thoroughly: For a creamy texture, blend your soup until smooth. A high-speed blender works best for this purpose.
- Adjust seasoning: Always taste your soup before serving and adjust seasoning as needed. A pinch more salt or herbs can elevate your dish.
- Experiment with spices: Feel free to add other spices or herbs like thyme or cumin for additional layers of flavor.
- Cool before storing: If you plan to meal prep, let the soup cool before transferring it to containers. This prevents condensation from forming.
Best Side Dishes for Roasted Vegetable Soup
Pairing your roasted vegetable soup with side dishes can elevate your meal even further. Here are some excellent options to consider:
- Garlic Bread: Perfectly toasted garlic bread adds flavor and complements the creamy soup.
- Cheese Toasties: Grilled cheese sandwiches made with melty cheese are ideal for dipping into your soup.
- Quinoa Salad: A refreshing quinoa salad loaded with veggies provides a nutritious balance alongside the rich soup.
- Stuffed Peppers: These can be filled with grains and cheese, making them hearty companions to your meal.
- Baked Potatoes: Fluffy baked potatoes topped with butter or sour cream make a filling side that complements soups well.
- Roasted Veggie Platter: Enhance the vegetable theme by serving additional roasted veggies seasoned similarly to those in the soup.
- Focaccia Bread: Soft and flavorful focaccia drizzled with olive oil makes an excellent dipping option.
- Apple & Walnut Salad: This sweet and crunchy salad provides contrast while adding an element of freshness.
Enjoy crafting these pairings alongside your delicious roasted vegetable soup!
Common Mistakes to Avoid
Making roasted vegetable soup can be simple, but there are common pitfalls to watch out for.
- Skip the caramelizing: Not allowing your vegetables to caramelize can lead to a lack of depth in flavor. Ensure you roast them until they are golden and tender.
- Under-seasoning: Forgetting to season while cooking may result in bland soup. Season with salt and pepper at each stage for a richer taste.
- Using cold stock: Adding cold vegetable stock can affect the cooking process. Always use warm or hot stock to maintain temperature consistency.
- Blending too soon: Blending your soup before it cools slightly can lead to splatters. Let it cool for a few minutes before blending for safety and ease.
- Ignoring texture: Not adjusting the creaminess can make the soup too thick or too thin. Add cream gradually and check consistency as you blend.
Storage & Reheating Instructions
Refrigerator Storage
- Store roasted vegetable soup in airtight containers.
- It will last for about 3-5 days in the refrigerator.
Freezing Roasted Vegetable Soup
- Use freezer-safe containers or bags for storage.
- The soup can be frozen for up to 3 months for optimal taste.
Reheating Roasted Vegetable Soup
- Oven: Preheat the oven to 350°F (175°C) and heat the soup in an oven-safe dish until warmed through.
- Microwave: Heat in a microwave-safe bowl, stirring occasionally, until hot.
- Stovetop: Pour the soup into a pot over low heat, stirring frequently until heated.
Frequently Asked Questions
Here are some common questions about making roasted vegetable soup.
What vegetables work best in Roasted Vegetable Soup?
You can use a variety of vegetables like zucchini, squash, or broccoli. Feel free to customize based on what you have on hand!
Can I make Roasted Vegetable Soup vegan?
Yes! Simply omit the cream or replace it with coconut milk or cashew cream for a creamy texture without dairy.
How do I thicken my Roasted Vegetable Soup?
If you want a thicker consistency, blend more of the vegetables or add in some cooked rice or beans while blending.
Is Roasted Vegetable Soup healthy?
Absolutely! This soup is packed with vitamins from the vegetables and offers a hearty meal option that’s low in calories.
Final Thoughts
This creamy roasted vegetable soup is perfect for cozy dinners and versatile enough for meal prep. Customize it with your favorite veggies or spices to make it truly your own!
Roasted Vegetable Soup
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
Description
Roasted Vegetable Soup is a heartwarming dish that brings comfort and flavor to your dinner table. This creamy, nutrient-rich soup is made by roasting a medley of seasonal vegetables to enhance their natural sweetness and depth. Ideal for chilly evenings or a cozy family meal, this recipe not only nourishes but also impresses guests with its homemade charm. Perfect for meal prep, it can be easily stored and reheated for quick lunches or dinners throughout the week. Customize it with your favorite herbs or veggies for a unique touch, making it a versatile addition to your culinary repertoire.
Ingredients
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g carrots
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- Olive oil
- Salt
- Pepper
- Dried sage
- Italian herbs
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine sliced onions, garlic (skin on), mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs. Toss well.
- Spread the mixture on a baking sheet and roast for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot; add vegetable stock and simmer over medium heat.
- Blend the soup until smooth using an immersion blender or regular blender (cool slightly if using a traditional blender).
- Stir in single cream and adjust seasoning as needed.
- Serve hot with optional garnishes like rosemary sprigs or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 8g
- Sodium: 440mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg
