Savor the warmth of a homemade roasted vegetable soup, packed with vibrant flavors and nutrients. This dish is not only comforting but also incredibly versatile, making it perfect for a cozy dinner or a healthy lunch. With a delightful mix of seasonal vegetables, this soup can easily become a family favorite. Let’s dive into the recipe and bring this delicious dish to your table!
Ingredients
– 2 cups mixed seasonal vegetables (carrots, zucchini, bell peppers, etc.)
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh herbs for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
For one serving (1 cup), the nutritional value is approximately:
– Calories: 150
– Protein: 3g
– Carbohydrates: 30g
– Fat: 4g
– Fiber: 5g
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Chop all vegetables into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, salt, and pepper.
4. Spread the vegetables evenly on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
6. In a large pot, heat a splash of olive oil over medium heat.
7. Add chopped onion and garlic, sauté until translucent.
8. Add roasted vegetables to the pot, stirring to combine.
9. Pour in the vegetable broth and add thyme.
10. Bring to a boil, then reduce heat and simmer for 10 minutes.
11. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
12. Adjust seasoning to taste and garnish with fresh herbs before serving.
Alternative Ingredients
Feel free to substitute any vegetables based on your preference or seasonal availability. Sweet potatoes, butternut squash, or even kale can add unique flavors and nutrition to your soup.
Serving and Pairings
This roasted vegetable soup pairs beautifully with crusty bread, a fresh salad, or a light sandwich. For a heartier meal, serve it with grilled cheese or a quinoa salad.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat until heated through. This soup can also be frozen for up to three months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Avoid overcrowding the baking sheet when roasting vegetables.
– Don’t skip the sautéing step; it enhances the flavors.
– Adjust the seasoning gradually; taste as you go.
– Use fresh herbs rather than dried for a brighter flavor.
– Ensure the vegetables are cut evenly for uniform cooking.
Helpful Tips
– Experiment with different herbs and spices for variety.
– Use vegetable scraps to make your own broth.
– Roasting vegetables enhances their sweetness and depth.
– Blend the soup to your preferred consistency.
– Garnish with a splash of cream or yogurt for richness.
FAQs
Can I use frozen vegetables for this soup?
Yes, you can use frozen vegetables. Just adjust the cooking time slightly since they may take longer to cook through.
How can I make this soup spicy?
Add red pepper flakes or diced jalapeños during the sautéing step for a spicy kick.
Can I add protein to this soup?
Absolutely! You can add cooked beans, lentils, or shredded chicken for an extra protein boost.
Is this soup gluten-free?
Yes, this roasted vegetable soup is naturally gluten-free, as all ingredients used are gluten-free.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to three months.
Conclusion
Roasted vegetable soup is a delightful dish that showcases the natural flavors of seasonal vegetables. It’s easy to make, versatile, and perfect for any meal. Enjoy this comforting bowl of goodness any time of the year!
Roasted Vegetable Soup
Ingredients
- 2 cups mixed seasonal vegetables carrots, zucchini, bell peppers, etc.
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all vegetables into bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
- In a large pot, heat a splash of olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add roasted vegetables to the pot, stirring to combine.
- Pour in the vegetable broth and add thyme.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Adjust seasoning to taste and garnish with fresh herbs before serving.
