Looking for a cozy and nutritious dish? This roasted vegetable soup is the perfect solution! Packed with vibrant vegetables and aromatic herbs, it’s both delicious and easy to prepare. The roasting process enhances the flavors, making this soup a delightful addition to your culinary repertoire. Perfect for chilly nights or as a light lunch, this soup can easily be customized with your favorite veggies. Dive into this recipe and enjoy every spoonful!
Ingredients
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is around 15 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 3g protein, 6g fat, 22g carbohydrates, 5g fiber, and 10g sugars. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chopped carrots, zucchini, bell peppers, and onions.
- Add minced garlic, olive oil, thyme, salt, and pepper; toss to coat.
- Spread the vegetables evenly on a baking sheet.
- Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and diced tomatoes.
- Add vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with fresh herbs, if desired.
Alternative Ingredients
Feel free to substitute any vegetables based on your preferences or what you have on hand. For example, sweet potatoes can replace carrots, and kale can be added for extra nutrients.
Serving and Pairings
This roasted vegetable soup pairs wonderfully with crusty bread, a fresh green salad, or a light sandwich. Consider a drizzle of balsamic glaze for an extra flavor boost.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Cooking Mistakes
- Not preheating the oven, which can lead to uneven roasting.
- Overcrowding the baking sheet, preventing proper caramelization.
- Skipping the blending step for a less creamy texture.
- Using too much salt too early; season gradually.
- Not allowing the soup to simmer long enough to develop flavors.
Helpful Tips
- Experiment with herbs like rosemary or basil for varied flavors.
- Try adding a splash of lemon juice before serving for brightness.
- For a creamier soup, blend in a splash of coconut milk.
- Use seasonal vegetables for the best flavor and nutrition.
FAQs
Can I use frozen vegetables for this soup?
Yes, you can use frozen vegetables, but roasting them may not yield the same flavor. Just add them directly to the pot with broth and cook until tender.
How can I thicken the soup?
You can thicken the soup by simmering it longer to reduce the liquid or adding a potato while cooking, which will break down and thicken the broth.
Is this soup vegan-friendly?
Absolutely! This roasted vegetable soup is entirely plant-based and made with vegetable broth, making it a great option for vegans.
Can I add protein to the soup?
Yes, you can add cooked lentils, beans, or shredded chicken for added protein and heartiness.
How do I make this soup spicier?
To add heat, incorporate red pepper flakes, diced jalapeños, or a dash of hot sauce during cooking.
Conclusion
Roasted vegetable soup is not only a nourishing and flavorful dish but also a versatile canvas for your favorite vegetables and spices. Perfect for any season, this recipe proves that healthy eating can be delicious and satisfying. Enjoy a bowlful today!
Roasted Vegetable Soup
Ingredients
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 4 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chopped carrots, zucchini, bell peppers, and onions.
- Add minced garlic, olive oil, thyme, salt, and pepper; toss to coat.
- Spread the vegetables evenly on a baking sheet.
- Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and diced tomatoes.
- Add vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with fresh herbs, if desired.