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Amazing Roasted Veggie Soup: A Hug in 1 Bowl
Oh, this roasted veggie soup! Seriously, it’s become my absolute weeknight savior. You know those days when you just want something warm and filling but don’t have hours to spend in the kitchen? This is it. The magic really happens when you roast the veggies first – it brings out this incredible sweetness and depth you just don’t get from boiling. It’s hearty, packed with flavor, and honestly, makes the whole house smell amazing while it’s cooking. I’ve tried a lot of veggie soups, but this one, with its perfectly caramelized veggies, always hits the spot. It’s my go-to for a reason, and I’m so excited to share this simple, delicious recipe with you!
Why You’ll Love This Roasted Veggie Soup
This roasted veggie soup is a total winner for so many reasons. It’s:
- Quick & Easy: Seriously, minimal fuss for maximum flavor!
- Flavorful: Roasting those veggies makes all the difference.
- Healthy: Packed with good-for-you ingredients.
- Comforting: The perfect hug in a bowl.
A Comforting Bowl of Roasted Veggie Soup
There’s just something incredibly comforting about a warm bowl of soup, right? Roasting the vegetables before simmering them totally transforms the flavor. It brings out this deep, slightly sweet, caramelized taste that just makes you feel all cozy inside. It’s the kind of soup that feels like a treat, even though it’s so good for you! Learn more about the benefits of comfort foods.
Simple and Healthy Roasted Veggie Soup
And the best part? It’s super healthy and surprisingly simple to whip up. You’re loading it with tons of good-for-you veggies, and the roasting method means you’re not adding a ton of extra fat. It’s a fantastic way to get a hearty, satisfying meal on the table without a lot of fuss or guilt. Perfect for busy weeknights!
Gathering Ingredients for Your Roasted Veggie Soup
Alright, let’s talk about what you’ll need to make this amazing soup! It’s pretty straightforward, and the beauty of it is you can totally play around with the veggies. For the base, you’ll want about 1 pound of mixed vegetables. I usually go for carrots, bell peppers (any color!), zucchini, and a good old yellow onion. Make sure they’re all chopped up into roughly bite-sized pieces. Then, you’ll need about 2 tablespoons of good olive oil to get everything nice and roasted. Don’t forget your salt and pepper – about 1 teaspoon of salt and 1/2 teaspoon of black pepper should do the trick. For the liquid base, we’ll use 4 cups of vegetable broth. And for that extra little flavor boost, grab 1 clove of garlic, which you’ll want to mince up nice and fine, and 1/2 teaspoon of dried thyme.
Essential Vegetables for Roasted Veggie Soup
The stars of the show here are your veggies! I love using a mix of carrots for sweetness, bell peppers for a little brightness, zucchini for tenderness, and onion for that foundational flavor. But honestly, don’t be afraid to swap things out based on what’s in your fridge or what’s in season. Sweet potatoes, parsnips, or even a bit of broccoli would be delicious!
Flavor Enhancers for Roasted Veggie Soup
These little guys are what really make the soup sing! The olive oil helps the veggies get that lovely caramelized edge when we roast them. Salt and pepper are non-negotiable, of course, to bring out all those natural flavors. Minced fresh garlic adds a wonderful punch, and dried thyme brings this subtle, earthy aroma that just ties everything together perfectly. For more on the health benefits of garlic, check out this resource.
How to Prepare Your Delicious Roasted Veggie Soup
Alright, let’s get this soup made! It’s honestly so easy, you’ll wonder why you haven’t made it a million times already. First things first, get that oven preheating. You want it nice and hot at 400°F (200°C). While that’s warming up, grab a baking sheet – a nice big one works best so the veggies aren’t too crowded. Toss all your chopped veggies with that olive oil, salt, and pepper. Give it a good stir to make sure everything is coated. Then, spread them out in a single layer on the baking sheet. Now, pop them into the hot oven for about 20 to 25 minutes. You’re looking for them to get tender and nicely caramelized around the edges – that’s where all the flavor is!
Roasting the Vegetables for Maximum Flavor
This step is crucial, trust me! Getting that oven nice and hot (400°F / 200°C) is key. Tossing the veggies with olive oil, salt, and pepper before they go in helps them get those lovely browned edges. Roast them for about 20-25 minutes. You want them to be fork-tender and smell amazing – that slightly caramelized scent means you’re on the right track!
Simmering and Blending the Roasted Veggie Soup
Once your veggies are perfectly roasted and smelling divine, carefully transfer them into a large pot. Pour in the 4 cups of vegetable broth. Toss in your minced garlic and dried thyme. Bring the whole thing up to a boil, then immediately turn the heat down to low, cover it, and let it simmer gently for about 10 minutes. This lets all those wonderful roasted flavors meld together. After simmering, it’s blending time! Use an immersion blender right in the pot for super easy cleanup, or carefully transfer it in batches to a regular blender. Blend until it’s nice and smooth, just how you like it! If you’re looking for more one-pan meal ideas, check out this section.
Tips for the Perfect Roasted Veggie Soup
Okay, so you’ve made the soup, but let’s talk about taking it from great to *absolutely amazing*. My biggest tip? Don’t skimp on the roasting! Those caramelized bits on the veggies are pure gold. Also, feel free to play around with your veggies based on what’s in season – it’s so forgiving! Sometimes, I’ll even throw in a handful of sweet potatoes or parsnips for extra sweetness. If you’re craving something a little richer, a splash of cream or even some coconut milk before you blend can make it wonderfully luxurious. And never underestimate the power of a good garnish – a sprinkle of fresh parsley really brightens everything up!
Customizing Your Roasted Veggie Soup
This soup is a fantastic base for all sorts of delicious twists! For a richer, creamier texture, stir in a bit of heavy cream or full-fat coconut milk right before blending. A sprinkle of fresh herbs like parsley or chives on top adds a lovely freshness that really wakes up the flavors.
Serving and Storing Your Roasted Veggie Soup
This soup is best served hot, right after it’s blended smooth! Garnish it with some fresh parsley or chives to make it look extra special. If you happen to have any leftovers – which is rare in my house! – it stores beautifully. Just let it cool down completely before you pop it into the fridge or freezer. It’s honestly just as good, if not better, the next day!
How to Store Roasted Veggie Soup
Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months.
Reheating Your Roasted Veggie Soup
Gently reheat on the stovetop over medium-low heat, stirring occasionally, or microwave until heated through. Add a splash more broth if it’s too thick.
Frequently Asked Questions about Roasted Veggie Soup
Got questions about this easy vegetable soup? I’ve got answers! This healthy soup recipe is so versatile, and I get asked about it a lot.
Can I use frozen vegetables for this roasted veggie soup?
You can, but I’d recommend roasting fresh veggies for the best flavor and texture. Frozen ones can get a bit watery.
What other vegetables work well in roasted veggie soup?
Oh, absolutely! Try adding sweet potatoes, butternut squash, parsnips, or even some cauliflower. Whatever you have on hand works great!
How can I make this roasted veggie soup thicker?
For a thicker soup, just simmer it a little longer uncovered before blending, or add less broth initially. You can also blend in a small cooked potato!
Estimated Nutritional Information for Roasted Veggie Soup
This is a general estimate, of course, and the actual numbers can vary a bit depending on the exact veggies you use and how much oil you add. But generally, a serving of this delicious roasted veggie soup comes in around 150 calories, with about 6g of fat, 3g of protein, and 20g of carbohydrates. It’s a wonderfully light yet satisfying option!
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Amazing Roasted Veggie Soup: A Hug in 1 Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup made with a medley of roasted vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 lb mixed vegetables (carrots, bell peppers, zucchini, onion), chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 clove garlic, minced
- 1/2 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables, vegetable broth, minced garlic, and thyme.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve hot.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a creamier soup, add a splash of heavy cream or coconut milk before blending.
- Garnish with fresh herbs like parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted veggie soup, vegetable soup, healthy soup, comforting soup, easy soup recipe
