Roasted Vegetable Soup

Introduction

Ah, the beauty of a hearty vegetable soup! It’s one of those comforting dishes that just wraps you in a warm hug, especially when the weather turns chilly. Picture this: you’re coming home after a long day, the sun starts to set, and all you want is something wholesome to fill your belly. This recipe for roasted vegetable soup is a winner, and trust me, it’s pretty forgiving. Perfect for those ‘oops, I forgot to prep’ moments!

Detailed Ingredients with measures

Let’s gather our trusty ingredients. No fancy stuff here, just good old wholesome veggies!

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

1 medium zucchini, chopped

1 medium yellow squash, chopped

2 large carrots, peeled and chopped

1 red bell pepper, chopped

1 large red potato, peeled and chopped

1 14.5-ounce can diced tomatoes

4 cups vegetable broth

1 cup water

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

1/4 cup heavy cream (optional)

Prep Time

Alright, let’s get shakin’—or maybe just chopping! You’ll want to set aside about 15 minutes for prepping those beautiful veggies. Just a heads-up, if your knife skills are a little sketchy, don’t sweat it. It’s all going in the pot eventually!

Cook Time, Total Time, Yield

Now, onto the cooking. Preheat that oven to 400°F (200°C) while you get those veggies ready on a baking sheet, drizzling them with olive oil, salt, and pepper. Roast them for about 25-30 minutes until they’re tender and perhaps look a tad bit golden—because let’s be real, who doesn’t love some roasted bits? Don’t forget to stir them halfway through, or they might get lonely on one side!

Meanwhile, in a large pot, get some olive oil sizzling, toss in your onion, and let it soften. Smell that? Wonderful. Add the garlic until it’s fragrant (try not to burn it—ask me how I know!). Toss in the roasted veggies with diced tomatoes, broth, the works, and let it all mingle for about 15-20 minutes on low heat.

Feeling adventurous? Grab that immersion blender (or a regular blender—just remember to be careful and don’t blend hot liquids too quickly, or it’s a splash zone!). Blend away until smooth, then season it just right. If you’re feeling bougie, stir in some heavy cream for that dreamy finish. Voila! Serve it warm and maybe even with some crusty bread—perfection!

Detailed Directions and Instructions

Preheat the Oven

Start by preheating your oven to 400°F (200°C). This step is crucial because it ensures that your vegetables roast evenly and develop that wonderful, caramelized flavor.

Prepare the Vegetables

Grab a large baking sheet and toss in your chopped zucchini, yellow squash, carrots, red bell pepper, and red potato. Drizzle them with a tablespoon of olive oil, then sprinkle on some salt and pepper. Get in there with your hands and toss everything together until they’re well coated. It’s a bit messy, but that’s part of the fun!

Roast the Vegetables

Pop that baking sheet in the oven and let those veggies roast for about 25 to 30 minutes. Keep an eye on them, and be sure to give everything a good stir halfway through to make sure they get nicely browned and tender.

Sauté the Onions and Garlic

While your veggies are roasting, take a large pot and heat a tablespoon of olive oil over medium heat. Once the oil is shimmering, toss in the diced onion. Cook for around 5 minutes until it becomes soft and translucent. Then, add the minced garlic and savor the aroma as it cooks for another 1 to 2 minutes.

Add the Veggies and Broth

Once your vegetables are done roasting, add them to the pot along with the canned diced tomatoes (juice included!), vegetable broth, water, dried basil, and dried oregano. Give everything a good stir to combine.

Bring to a Boil

Raise the heat to bring the mixture to a boil, then lower it to a simmer. Let it simmer for about 15 to 20 minutes. This step allows all the flavors to mingle beautifully.

Blend the Soup

Now for the fun part! Use an immersion blender to puree the soup until it’s nice and smooth. If you don’t have one, carefully blend it in batches using a countertop blender. Just be cautious with the hot liquid!

Season and Serve

Once you’ve blended it all, return the soup to the pot, and taste it. Season with more salt and pepper if needed. If you’re feeling indulgent, stir in 1/4 cup of heavy cream, and let it heat through.

Enjoy the Warmth

Ladle the soup into bowls and serve it warm. This comforting dish is perfect for those chilly evenings or whenever you need a warm hug in a bowl.

Notes

Vegetable Variations

Feel free to swap out vegetables based on what you have on hand or what’s in season. This recipe is super flexible!

Make Ahead

You can make this soup a day in advance; it only gets better as the flavors develop!

Storage

Store leftovers in the fridge in an airtight container for up to a week or freeze for up to three months.

First Time Tips

Don’t stress about getting everything perfect the first time. Cooking is about experimenting and having fun! If you burn a bit of the garlic (we’ve all been there!), just stir it in and carry on. Trust me, it’ll still taste great! Enjoy your time in the kitchen!

Cook techniques

Roasting Vegetables

Roasting is like giving your veggies a little crispy hug. Tossing zucchini, yellow squash, carrots, red bell pepper, and potatoes with olive oil and seasoning before popping them in the oven brings out a sweet, caramelized flavor that’s hard to beat. I once roasted them a little too long—oops!—and ended up with some extra crispy bits that honestly made the soup taste even more rustic and cozy. Just remember to stir halfway so everything browns evenly and nobody ends up burnt.

Sautéing Aromatics

Softening diced onions and garlic in olive oil over medium heat sounds simple, but it’s really where your soup starts getting its soul. You want the onions translucent and tender, not browned or burnt, which means watching them like a hawk and stirring often. Garlic cooks quickly, so toss it in last and don’t wander off! I almost added mine too early once and got that bitter burnt garlic taste—no bueno.

Simmering to Blend Flavors

After adding all the ingredients, bringing the soup to a boil and then letting it simmer low and slow lets those herbs and veggies have a little party together in the pot. It’s that gentle simmer that softens everything to perfection and keeps flavors mingling. I learned the hard way that rushing this step makes the soup taste flat—patience really is key here.

Pureeing for Creaminess

Using an immersion blender right in the pot is a game-changer for turning chunky roasted veggies into silky, smooth soup. If you don’t have one, a regular blender works too, just be careful with hot soup splashes—safety first! My first time blending hot soup, I was a little too eager and ended up with a big kitchen mess. Glass lids + hot liquid = splatter city. Now I always vent the blender lid slightly and cover with a towel.

Finishing with Cream

Adding heavy cream at the end is totally optional but oh-so-worth it if you want a richer, velvety texture. Stir it in gently and heat through, but don’t boil or it might curdle. One time I got too excited and added cream before the soup was off the heat, and it turned a little grainy. These kitchen quirks make cooking all the more real, right?

FAQ

Can I use fresh herbs instead of dried basil and oregano?

Absolutely! Fresh herbs bring a bright, lively flavor but add them toward the end of simmering to keep that freshness intact. Since fresh herbs are more delicate, use about three times the amount of dried herbs.

What can I substitute for heavy cream?

If you want to skip dairy, coconut milk or cashew cream are great substitutes that add richness without overpowering the veggies. You can also just leave it out for a lighter soup.

How long can I store the soup?

This soup keeps nicely in the fridge for up to 4 days. Just reheat gently and stir occasionally. It also freezes well! Just thaw overnight in the fridge before warming on the stove.

Can I make this soup in advance?

Totally! In fact, it tastes even better the next day after all the flavors have had time to mingle. Just roast the vegetables and finish the soup as directed, then refrigerate or freeze once cooled.

What if I don’t have an immersion blender?

A regular countertop blender works perfectly. Just blend the soup in batches and be super careful with hot soup splattering. Pro tip: vent the lid and cover with a kitchen towel for safe blending.

Conclusion

This hearty vegetable soup is a perfect way to enjoy a medley of flavors and textures. The roasting process adds a depth that elevates the dish beyond simple ingredients. With each spoonful, you’re not just tasting the vegetables, but also the love and warmth that goes into making comfort food. Don’t be afraid to experiment with different seasonal vegetables or herbs, as there are endless possibilities to customize this recipe to your liking. Whether enjoyed on a chilly evening or shared with loved ones, this soup is sure to bring smiles around the table.

Variation with Greens

Add a handful of fresh spinach or kale at the end of cooking for a boost of nutrition and color. These greens wilt beautifully and bring a fresh flavor that pairs well with the roasted vegetables.

Spicy Kick

For a bit of heat, consider adding some diced jalapeños or a dash of red pepper flakes to the pot along with the garlic. This adds a delightful spice that can really wake up the flavors in the soup.

Cheesy Delight

Stir in a cup of shredded cheese like cheddar or parmesan just before serving. It’ll melt into the warm soup, creating a creamy, cheesy layer that makes every bite even more delicious.

Grain Booster

For a heartier option, toss in some cooked quinoa or barley to the soup after blending. These grains will not only add more texture but also contribute to a satisfying meal that sticks to your ribs.

Herb Infusion

Experiment with fresh herbs like thyme or rosemary for a fragrant twist. Toss them in during the simmering stage, letting their aroma fill your kitchen and enhance the overall flavor profile.

Coconut Twist

Replace the heavy cream with coconut milk for a vegan and tropical flair. This substitution brings a creamy consistency and an unexpected hint of sweetness that pairs surprisingly well with the roasted vegetables.

Protein Add-In

If you’re looking to boost the protein content, consider adding chickpeas or white beans. Just rinse and drain canned beans, then stir them into the soup before serving for an easy, nutritious addition.

Freezing and Meal Prep

This soup freezes beautifully, making it perfect for meal prep. Cook a big batch and portion it out in freezer-safe containers for a quick warm-up meal during busy days. Just remember to leave some room for expansion when freezing!

Each suggestion enhances the soup in a unique way and helps to personalize it. So gather your ingredients, roll up your sleeves, and have fun creating your own versions of this delightful soup!