Roasted Vegetable Soup (Printable)

Velvety soup with oven-roasted seasonal vegetables, ready in one hour. Naturally sweet, healthy, and perfectly comforting.

# Ingredient List:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, chopped
05 - 1 red onion, peeled and quartered
06 - 2 cloves garlic, peeled
07 - 2 tablespoons olive oil

→ Broth & Seasoning

08 - 4 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra virgin olive oil for drizzling
15 - Croutons or toasted seeds

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the sheet. Drizzle with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
02 - Place baking sheet in preheated oven and roast for 30 to 35 minutes, turning vegetables halfway through cooking, until golden brown and tender.
03 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Maintain simmer for 10 minutes to allow flavors to meld.
04 - Using an immersion blender, blend soup until silky smooth. Alternatively, carefully transfer soup in batches to a countertop blender. Adjust seasoning with salt and pepper as needed.
05 - Ladle soup into serving bowls. Garnish with fresh parsley, drizzle with extra virgin olive oil, and top with croutons or toasted seeds if desired.

# Expert Advice:

01 -
  • The roasting process caramelizes the vegetables edges, creating natural sweetness that store-bought soups never quite capture.
  • You can customize it endlessly with whatever vegetables are looking sad in your crisper drawer, making it both economical and waste-reducing.
02 -
  • Crowding the roasting pan is the biggest mistake you can make, as the vegetables will steam rather than roast, robbing you of that crucial caramelized flavor.
  • When blending hot soup, always start on the lowest setting and increase gradually, or the pressure can cause the lid to pop off and create a dangerous mess.
03 -
  • Roast the garlic cloves inside their papery skins to prevent burning, then simply squeeze the softened garlic into the pot before blending.
  • Reserve a small portion of the roasted vegetables before blending and add them back afterward for textural interest that makes the soup feel more substantial.
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