Roasted Vegetable Soup
This Roasted Vegetable Soup is a delightful blend of caramelized veggies, creating a smoky and rich flavor profile. Perfect for cozy dinners or meal prep, this soup brings warmth and comfort to any table. Its creamy texture makes it a standout dish that can be enjoyed on chilly evenings or as a healthy lunch option.
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can have a delicious soup ready in under an hour.
- Flavorful and Satisfying: The combination of roasted vegetables creates deep, rich flavors that are sure to please your palate.
- Versatile Dish: Enjoy it on its own, or pair it with crusty bread for a complete meal.
- Healthy and Nutritious: Packed with vitamins from fresh veggies, this soup is both comforting and nourishing.
- Great for Meal Prep: Make a big batch and store it for quick lunches or dinners throughout the week.
Tools and Preparation
To make this Roasted Vegetable Soup, having the right tools will make your cooking experience smoother. Here are some essential items you’ll need:
Essential Tools and Equipment
- Baking tray
- Sharp knife
- Chopping board
- Large pot or Dutch oven
- Blender or immersion blender
Importance of Each Tool
- Baking tray: Essential for roasting the vegetables evenly, ensuring they caramelize beautifully.
- Sharp knife: A good knife helps you chop vegetables quickly and safely.
- Large pot or Dutch oven: Ideal for cooking the soup and allowing all the flavors to meld together.
Ingredients
Here’s what you’ll need to whip up this delicious Roasted Vegetable Soup:
Vegetables
- 3 white onions, sliced into thick wedges ((£0.95/3)=(£0.32))
- 5 cloves of garlic, skin left on ((£0.39/3)=(£0.13))
- 3 mixed peppers, sliced into thick strips ((£1.65))
- 500 g sweet potatoes, peeled and sliced into chunks ((£0.55))
- 6 salad tomatoes, sliced into thick wedges ((£0.85))
- 500 g large carrots, peeled and sliced into chunks ((£0.35))
- 5 sprigs of fresh rosemary ((£0.60/2)=(£0.30))
Creamy Base
- 100 ml single cream ((£1.20/2)=(£0.60))
- 800 ml vegetable stock
Seasoning
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
How to Make Roasted Vegetable Soup
Step 1: Preheat the Oven
Preheat your oven to 200°C (392°F). This ensures that the vegetables roast properly, enhancing their flavors.
Step 2: Prepare the Vegetables
- Place the sliced onions, garlic cloves (skin on), peppers, sweet potatoes, tomatoes, and carrots onto a baking tray.
- Drizzle with olive oil, then sprinkle salt, pepper, sage, and Italian herbs over the top.
- Toss everything together until well coated.
Step 3: Roast the Vegetables
- Roast in the preheated oven for about 30 minutes or until the edges are caramelized.
- Stir halfway through cooking to ensure even roasting.
Step 4: Blend the Soup
- Once roasted, transfer the vegetables into a large pot.
- Add vegetable stock and bring to a boil over medium heat.
- Reduce heat and simmer for 10 minutes.
- Using an immersion blender or regular blender, blend until smooth.
Step 5: Add Cream and Serve
- Stir in single cream for added richness.
- Adjust seasoning if necessary.
- Serve hot with crusty bread or enjoy alone!
How to Serve Roasted Vegetable Soup
Serving your Roasted Vegetable Soup can elevate a simple meal into something special. Here are some delightful ways to enjoy this creamy goodness.
With Crusty Bread
- French Baguette: A classic choice, the crunchy crust pairs perfectly with the soup’s creaminess.
- Sourdough: The tangy flavor of sourdough complements the smoky notes of the roasted vegetables.
As a Main Dish
- Add Protein: Enhance your soup by adding grilled chicken or chickpeas for extra protein and texture.
- Serve with Salad: Pair your soup with a fresh green salad for a balanced meal.
Garnish Ideas
- Fresh Herbs: Sprinkle chopped parsley or basil on top for an added burst of flavor.
- Chili Flakes: For those who like a bit of heat, add a pinch of chili flakes as a garnish.
With Cheese
- Parmesan Shavings: Add thin shavings of parmesan cheese to enhance the umami flavor.
- Feta Crumbles: For a salty touch, crumbled feta can provide a nice contrast to the soup’s creaminess.
How to Perfect Roasted Vegetable Soup
Perfecting your Roasted Vegetable Soup is easier than you might think. Follow these tips to make it even more delicious.
- roasting: Roast vegetables until caramelized for deeper flavors; this enhances sweetness and smokiness.
- Creaminess factor: Blend in more cream or use coconut milk for a richer texture if desired.
- Season well: Don’t skimp on salt and pepper; seasoning boosts overall taste and balances flavors.
- Experiment with spices: Try adding different herbs like thyme or cumin for unique tastes that suit your palate.
Best Side Dishes for Roasted Vegetable Soup
Pairing side dishes with your Roasted Vegetable Soup can create a well-rounded meal experience. Here are some great options to consider.
- Garlic Bread: Toasted bread topped with garlic butter adds crunch and flavor.
- Caesar Salad: Crisp romaine lettuce and creamy dressing complement the warmth of the soup.
- Stuffed Peppers: Filled with quinoa or rice, they provide substance alongside the soup.
- Cheese Toasties: Grilled cheese sandwiches are always a crowd-pleaser when dipped into hot soup.
- Roasted Veggies: Keeping it simple, serve extra roasted vegetables on the side for added nutrition.
- Quinoa Salad: A light, protein-packed option that adds texture and freshness to your meal.
Common Mistakes to Avoid
Making roasted vegetable soup can be simple, but there are common pitfalls that can affect your results. Here are some mistakes to watch out for.
- preparation: Not prepping your vegetables properly can lead to uneven cooking. Always slice them into similar sizes for consistent roasting.
- seasoning: Forgetting to season your vegetables before roasting can result in bland soup. Don’t skip the salt and pepper; they enhance the flavors beautifully.
- overcooking: Cooking the vegetables too long can make them mushy instead of tender. Keep an eye on the time to achieve that perfect texture.
- blending: Over-blending can turn your soup into a puree rather than a creamy mix with some texture. Blend just until smooth, leaving a bit of chunkiness for interest.
- stock choices: Using low-quality vegetable stock can compromise the flavor of your soup. Opt for homemade or high-quality store-bought stock for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store roasted vegetable soup in an airtight container.
- It will last up to 4 days in the fridge.
Freezing Roasted Vegetable Soup
- Pour cooled soup into freezer-safe containers or bags.
- It can be frozen for up to 3 months.
Reheating Roasted Vegetable Soup
- Oven: Preheat to 350°F (175°C). Pour soup into an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warm.
- Microwave: Transfer soup to a microwave-safe bowl, cover loosely, and heat in bursts of 1-2 minutes, stirring in between until hot.
- Stovetop: Heat over medium heat in a saucepan, stirring occasionally until warmed through.
Frequently Asked Questions
What is Roasted Vegetable Soup?
Roasted vegetable soup is a creamy blend made from caramelized vegetables, offering rich flavors and comforting warmth.
How do I make Roasted Vegetable Soup vegan?
To make this soup vegan, simply replace the single cream with coconut milk or any other plant-based cream.
Can I customize my Roasted Vegetable Soup?
Absolutely! You can add different vegetables like zucchini or cauliflower according to your preference.
How do I thicken Roasted Vegetable Soup?
If you want a thicker consistency, you can add more sweet potatoes or use a cornstarch slurry while cooking.
Final Thoughts
This roasted vegetable soup is not only flavorful but also incredibly versatile. You can easily customize it with seasonal veggies or different spices. It’s perfect for meal prep during busy weeks, ensuring you have a delicious and healthy option ready whenever you need it.
Roasted Vegetable Soup
- Total Time: 1 hour
- Yield: Serves approximately 4
Description
Roasted Vegetable Soup is a warm, comforting dish that showcases the rich flavors of caramelized vegetables. This creamy soup is perfect for chilly evenings or as a healthy lunch option, ideal for meal prepping ahead of busy weeks. With its smoky undertones and satisfying texture, this recipe transforms simple ingredients into a delightful bowl of goodness that can easily become a family favorite.
Ingredients
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 100 ml single cream
- 800 ml vegetable stock
- Fresh rosemary
- Dried sage
- Italian herbs
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 200°C (392°F).
- On a baking tray, combine sliced onions, garlic (skin on), peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs; toss to coat.
- Roast for about 30 minutes until caramelized, stirring halfway through.
- Transfer roasted vegetables to a large pot; add vegetable stock and bring to a boil. Simmer for 10 minutes.
- Blend until smooth using an immersion blender; stir in cream and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 160
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
