Description
This Roasted Vegetable Soup is a hearty and flavorful recipe that combines caramelized roasted vegetables with aromatic herbs and a smooth, creamy texture. Perfect for a comforting meal, this soup is easy to prepare, nutritious, and can be customized with your favorite veggies. Roasting the vegetables brings out their natural sweetness and depth of flavor, making this a delicious and wholesome dish.
Ingredients
Scale
Vegetables
- 4 cups mixed vegetables (such as carrots, bell peppers, zucchini, and tomatoes)
- 1 medium onion, chopped
- 4 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh herbs for garnish (optional)
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop the mixed vegetables into uniform pieces. In a large bowl, toss the vegetables with olive oil, minced garlic, dried thyme, dried basil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes until tender and slightly caramelized, stirring halfway through to ensure even cooking.
- Blend the Soup: Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring the mixture to a simmer over medium heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer in batches to a regular blender and blend until smooth, taking care with the hot liquid. Stir in the balsamic vinegar, if using, and adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if desired. Serve warm alongside crusty bread or a light salad for a complete and satisfying meal.
Notes
- Use a variety of vegetables to add depth and color to the soup.
- For a creamier texture, add a splash of cream or coconut milk after blending.
- Balsamic vinegar is optional but adds a nice tangy sweetness that complements the roasted flavors.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust herbs and seasoning to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American
Keywords: roasted vegetable soup, healthy soup recipe, vegetarian soup, roasted veggies, easy soup, comforting meal, homemade soup
