Roasted Vegetable Soup
A comforting and wholesome bowl of Roasted Vegetable Soup, perfect for chilly evenings and family gatherings.
Ingredients
Vegetable Ingredients
- 2 cups carrots (peeled and diced) Sweet and earthy; can be substituted with sweet potatoes for a twist.
- 1 cup celery (chopped) Adds subtle fragrance; feel free to replace with fennel for a slight anise flavor.
- 1 large onion (chopped) For depth; shallots can add a different nuance if you prefer.
- 2 cloves garlic (minced) Always a must for flavor; roasted garlic brings extra creaminess.
- 1 red bell pepper (diced) Bright and sweet; you can swap this for any color pepper you have.
- 4 cups vegetable broth The base for your soup; homemade gives an extra touch, but store-bought works in a pinch.
- 2 cups seasonal vegetables (like zucchini, pumpkin, or butternut squash) Use what’s fresh and available!
- Salt and pepper to taste Essential finally to balance flavors; add herbs like thyme or rosemary if preferred.
Other Ingredients
- 1 tbsp olive oil To roast your veggies; consider avocado oil for a higher smoke point.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prepare your vegetables: Chop the carrots, celery, onion, garlic, and red bell pepper as specified.
- Toss the veggies with olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer.
Cooking
- Roast the vegetables for about 20 minutes or until they are golden and tender.
- Transfer the roasted veggies to a large pot, and pour in the vegetable broth. Stir and bring the mixture to a simmer.
- Blend the mixture using an immersion blender until smooth and creamy. Pulse a few times for a chunkier texture.
- Taste and adjust the seasoning with more salt and pepper as needed.
Serving
- Serve hot, accompanied by your favorite bread or crackers.
Notes
Leftovers store well for up to 4 days in the refrigerator or can be frozen for up to 3 months. Reheat gently on the stove, adjusting seasoning as necessary after freezing.