Warm up with a comforting bowl of roasted vegetable soup, an irresistible blend of flavors and nutrients. This versatile dish highlights the natural sweetness of roasted vegetables, making it a delightful choice for any season. Whether paired with crusty bread or enjoyed on its own, this soup promises to nourish your body and soul. Let’s dive into the ingredients and preparation for this wholesome recipe that will quickly become a family favorite.
Ingredients
– 2 cups diced carrots
– 2 cups diced zucchini
– 1 cup diced bell peppers
– 1 cup diced onions
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 1 tsp thyme
– 1 tsp rosemary
– Salt and pepper to taste
– Olive oil for roasting
Servings and Cooking Time
This recipe serves 4. Preparation time is 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 3g
– Carbohydrates: 30g
– Fat: 4g
– Fiber: 6g
This nutritional value is based on a single serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine diced carrots, zucchini, bell peppers, and onions.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender.
6. In a large pot, heat a tablespoon of olive oil over medium heat.
7. Add minced garlic and sauté for 1 minute until fragrant.
8. Add the roasted vegetables to the pot and stir well.
9. Pour in the vegetable broth, thyme, rosemary, salt, and pepper.
10. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Alternative Ingredients
Feel free to substitute any of the vegetables based on your preferences or what you have on hand. Sweet potatoes, butternut squash, or even kale can be excellent alternatives. Adjust the seasoning to complement the flavors of your chosen vegetables.
Serving and Pairings
Roasted vegetable soup pairs beautifully with crusty bread, a fresh green salad, or a grilled cheese sandwich. It also works well as a starter for a more elaborate meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or microwave it until heated through. This soup can also be frozen for up to 3 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
– Don’t overcrowd the baking sheet; it can lead to steaming instead of roasting.
– Avoid using too much salt initially; you can always add more later.
– Make sure your vegetables are cut uniformly for even cooking.
– Don’t skip the garlic; it adds essential flavor.
– Allow the soup to simmer for at least 15 minutes for better flavor development.
Helpful Tips
– Experiment with different herbs for varied flavors.
– Use homemade vegetable broth for a richer taste.
– Blend the soup for a creamier texture if desired.
– Add a splash of lemon juice for brightness before serving.
FAQs
Can I make roasted vegetable soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat before serving. The flavors often deepen overnight.
What vegetables are best for roasting?
Root vegetables like carrots, potatoes, and parsnips work wonderfully, as do squash and bell peppers. Feel free to mix and match based on your preferences.
How do I make the soup spicier?
To add heat, consider incorporating red pepper flakes, diced jalapeños, or even a dash of hot sauce when blending the soup.
Is this soup vegan?
Yes, this roasted vegetable soup is entirely vegan, as it contains no animal products. It’s a healthy option for plant-based diets.
Can I add protein to this soup?
Absolutely! You can add cooked lentils, chickpeas, or even shredded chicken for extra protein. Adjust cooking times accordingly.
Conclusion
Roasted vegetable soup is not only delicious but also versatile and nourishing. Packed with vitamins and minerals, it’s the perfect dish for any meal. Whether it’s a cozy dinner or a quick lunch, this recipe will satisfy your taste buds and warm your heart. Enjoy the comforting flavors, and don’t hesitate to get creative with your vegetable choices!
Roasted Vegetable Soup
Ingredients
- 2 cups diced carrots
- 2 cups diced zucchini
- 1 cup diced bell peppers
- 1 cup diced onions
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine diced carrots, zucchini, bell peppers, and onions.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until tender.
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add the roasted vegetables to the pot and stir well.
- Pour in the vegetable broth, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
