Roasted Vegetable Soup

A comforting, velvety Roasted Vegetable Soup is the ultimate way to enjoy the bounty of seasonal produce. By oven-roasting an assortment of vegetables, you unlock a natural sweetness and depth of flavor that a standard stovetop simmer simply cannot achieve. This recipe is perfect for chilly autumn evenings or as a wholesome, healthy starter for your next dinner party.

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This vibrant soup blends together carrots, sweet potato, and red bell peppers for a beautiful golden hue. The addition of zucchini and red onion adds body and a subtle savory note, while smoked paprika and dried herbs provide a warm, aromatic finish. It's a nutritional powerhouse that doesn't compromise on taste.

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

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat. Season with salt, pepper, thyme, rosemary, and smoked paprika.

Step 3

Roast the vegetables for 30–35 minutes, turning halfway through, until golden and tender.

Step 4

Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to blend flavors.

Step 5

Blend the soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.

Step 6

Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

Zusatztipps für die Zubereitung

When blending hot liquids in a countertop blender, always work in small batches and leave the vent open to allow steam to escape. This prevents pressure buildup and ensures a safe, smooth process. For the smoothest texture, ensure your roasted garlic cloves are squeezed out of their skins if you roasted them whole.

Varianten und Anpassungen

Swap in any seasonal vegetables you have on hand, such as parsnips, squash, or leeks. For a creamier texture, stir in a splash of coconut milk or cream before blending.

Serviervorschläge

Serve this soup piping hot with a side of crusty sourdough bread or a light arugula salad. Topping it with toasted pumpkin seeds or sunflower seeds adds a delightful crunch that contrasts perfectly with the velvety base.

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Whether you're looking for a light lunch or a cozy dinner, this Roasted Vegetable Soup is a reliable and delicious choice. It’s easy to prepare, full of nutrients, and brings a touch of rustic elegance to your table. Enjoy the warmth and simplicity of this seasonal favorite.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Swap in any seasonal vegetables like parsnips, butternut squash, leeks, or cauliflower. Root vegetables work especially well with the roasting method.

→ How do I make this soup creamier?

Stir in a splash of coconut milk, heavy cream, or cashew cream before blending. This adds richness without overpowering the roasted vegetable flavors.

→ Can I freeze this soup?

Yes, this freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What's the best way to blend hot soup?

An immersion blender is safest and easiest since you can blend directly in the pot. If using a countertop blender, work in small batches and remove the center cap of the lid to let steam escape.

→ How long will leftovers keep?

Store cooled soup in the refrigerator for up to 3 days. The flavors often develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally.