Roasted Vegetable Soup
This creamy Roasted Vegetable Soup is a delightful dish that brings together the flavors of caramelised vegetables, offering a smoky and rich experience. Perfect for weeknight meal prep, it’s both satisfying and nourishing. Whether you’re serving it as a cozy dinner or for lunch throughout the week, this soup is sure to please. The combination of fresh ingredients makes it versatile enough to enjoy any time of year.
Why You’ll Love This Recipe
- Delicious Flavors: The caramelisation process enhances the natural sweetness of the vegetables, creating a deep and rich taste.
- Easy to Prepare: With just 5 minutes of prep time, this recipe allows you to enjoy homemade soup without hours in the kitchen.
- Versatile Ingredients: You can mix and match different vegetables based on what you have on hand or what’s in season.
- Perfect for Meal Prep: This soup stores well in the fridge or freezer, making it ideal for busy days.
- Nutritious Choice: Packed with vitamins and minerals from various vegetables, it’s a healthy option for any meal.
Tools and Preparation
To make this Roasted Vegetable Soup, having the right tools will streamline your cooking process. Here are some essential items you’ll need:
Essential Tools and Equipment
- Baking tray
- Sharp knife
- Chopping board
- Large pot
- Blender or immersion blender
Importance of Each Tool
- Baking tray: Helps evenly roast your vegetables, ensuring maximum flavor and texture.
- Sharp knife: Aids in quick and efficient chopping of ingredients, making prep time shorter.
- Blender or immersion blender: Essential for achieving that creamy soup consistency by blending roasted vegetables smoothly.
Ingredients
This creamy roasted vegetable soup is made with caramelised vegetables, so it’s smoky, delicious, and has deep flavors. Great for weeknight meal prep.
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))
Broth & Cream
- 100 ml single cream ((£1.20/2)=(£0.60))
- 800 ml vegetable stock
Seasonings & Oil
- 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 (390°F). This ensures the vegetables roast evenly and develop that lovely caramelisation.
Step 2: Prepare the Vegetables
Place all the chopped vegetables onto a baking tray:
1. Add the sliced onions, garlic cloves (skin on), mixed peppers, sweet potatoes, tomatoes, and carrots.
2. Drizzle with olive oil, then sprinkle salt, pepper, dried sage, and Italian herbs over them.
3. Toss everything together until well-coated.
Step 3: Roast the Vegetables
Roast the prepared vegetables in the preheated oven for about 30-35 minutes:
1. Stir halfway through to ensure even cooking.
2. Look for a nice golden color on the veggies; this indicates they are perfectly caramelised.
Step 4: Blend the Soup
Once roasted:
1. Transfer the vegetables to a large pot.
2. Add vegetable stock and single cream.
3. Use an immersion blender (or transfer to a regular blender) to blend until smooth.
Step 5: Serve
Heat through over medium heat if necessary:
1. Taste for seasoning adjustments (add more salt or pepper if needed).
2. Serve hot in bowls with a drizzle of olive oil or fresh herbs if desired.
Enjoy your comforting bowl of Roasted Vegetable Soup, perfect for any occasion!
How to Serve Roasted Vegetable Soup
Serving Roasted Vegetable Soup can be a delightful experience with the right accompaniments. Here are some ideas to enhance your meal.
With Crusty Bread
- Pairing your soup with warm, crusty bread adds a satisfying crunch. Baguette or sourdough works beautifully for dipping.
Topped with Fresh Herbs
- A sprinkle of fresh herbs like parsley or basil can brighten the flavors. This simple addition makes the soup look inviting and fresh.
Drizzled with Olive Oil
- A drizzle of high-quality extra virgin olive oil enhances richness. It also adds a luxurious finish to every bowl.
Accompanied by Cheese
- Serving alongside a cheese platter can be a great option. Cheese such as Gruyère or cheddar complements the smoky flavors of the soup nicely.
How to Perfect Roasted Vegetable Soup
To achieve the best flavor and texture in your Roasted Vegetable Soup, consider these helpful tips.
- Choose Seasonal Vegetables – Using seasonal produce ensures freshness and maximum flavor.
- Caramelize Your Veggies – Roast vegetables until caramelized for deep, smoky flavors. This step is crucial for developing taste.
- Blend Thoroughly – For a creamy consistency, blend the soup until smooth. A high-speed blender can achieve this effortlessly.
- Adjust Seasoning – Taste and adjust seasoning as needed before serving. Adding salt or pepper can enhance overall flavor.
- Store Properly – If making ahead, store in an airtight container in the fridge for up to three days. Reheat gently on the stove before serving.
- Garnish Creatively – Experiment with garnishes like yogurt or croutons for added texture and flavor contrast.
Best Side Dishes for Roasted Vegetable Soup
Complementing your Roasted Vegetable Soup with side dishes can elevate your dining experience. Here are some tasty options.
- Garlic Bread – Crispy garlic bread is perfect for dipping into your soup; its buttery flavor pairs well with roasted vegetables.
- Simple Salad – A light salad with mixed greens and vinaigrette balances the richness of the soup perfectly.
- Cheesy Toasts – Melty cheese on toasted bread creates an indulgent side that complements the soup’s flavors wonderfully.
- Stuffed Peppers – Baked stuffed peppers filled with rice and veggies add a hearty touch to your meal.
- Savory Scones – Herb or cheese scones make a delightful pairing, offering both texture and flavor contrast.
- Quiche – A slice of vegetable quiche provides protein and makes your meal more filling while still keeping it vegetarian-friendly.
- Roasted Potatoes – Crispy roasted potatoes bring an extra layer of comfort food satisfaction to your table.
- Pasta Salad – A cold pasta salad dressed in olive oil or pesto adds freshness, making it a refreshing side choice.
Enjoy crafting these combinations to make your roasted vegetable soup experience even more delightful!
Common Mistakes to Avoid
When making roasted vegetable soup, even the smallest mistakes can alter the outcome. Here are some common pitfalls to avoid.
- Overcrowding the baking tray: When you roast vegetables, ensure they have enough space. If they’re too close together, they will steam instead of roast, leading to less flavor.
- Not seasoning adequately: Season your vegetables before roasting. A lack of salt and pepper can result in a bland soup. Remember, seasoning enhances the natural flavors.
- Skipping the caramelization step: Roasting brings out sweetness through caramelization. Don’t rush this process; it’s essential for depth of flavor in your soup.
- Using low-quality stock: The stock can make or break your soup’s taste. Always opt for good quality vegetable stock for a richer flavor profile.
- Ignoring texture: For a creamy soup, blend until smooth but be careful not to over-blend; you still want a bit of body in your soup for an enjoyable texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 5 days.
Freezing Roasted Vegetable Soup
- Place cooled soup in freezer-safe containers.
- Good for up to 3 months; label with date for clarity.
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 minutes or until hot throughout.
- Microwave: Use a microwave-safe bowl and cover loosely. Heat in intervals of 1-2 minutes, stirring in between until warmed through.
- Stovetop: Pour the soup into a pot and heat over medium-low heat. Stir occasionally until hot. Add water or stock if it’s too thick.
Frequently Asked Questions
Here are some commonly asked questions about roasted vegetable soup that might help you.
Can I use different vegetables in roasted vegetable soup?
Absolutely! Feel free to swap out veggies based on your preferences or what you have on hand. Root vegetables work particularly well.
Is roasted vegetable soup healthy?
Yes! This soup is packed with nutrients from various vegetables and can be made lighter by using less cream or substituting with plant-based alternatives.
How can I customize my roasted vegetable soup?
You can add spices like cumin or paprika for extra flavor, or mix in beans for protein. Toppings like croutons or fresh herbs also enhance the experience.
Can I make roasted vegetable soup vegan?
Certainly! Just omit the cream or use a plant-based alternative like coconut milk or cashew cream for a delicious vegan option.
Final Thoughts
This creamy roasted vegetable soup is not only comforting but also incredibly versatile. You can easily customize it with your favorite vegetables and spices, making it perfect for any occasion. Give it a try and enjoy the rich flavors that come from roasting!
Roasted Vegetable Soup
- Total Time: 45 minutes
- Yield: Serves 4
Description
Indulge in the rich, smoky flavors of this creamy Roasted Vegetable Soup, a comforting dish perfect for any time of year. Featuring a medley of caramelized vegetables, this soup is not only delicious but also easy to prepare, making it an excellent choice for weeknight meal prep. With just a handful of fresh ingredients, you can create a nourishing and satisfying meal that will please your taste buds and warm your soul. Whether served as a cozy dinner or enjoyed for lunch throughout the week, this roasted vegetable delight is sure to become a staple in your kitchen.
Ingredients
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- Fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
- 1 tsp dried sage
- 2 tsp Italian herb
- Salt
- Pepper
Instructions
- Preheat oven to 200°C (390°F).
- Chop all vegetables and place on a baking tray. Drizzle with olive oil and season.
- Roast for 30-35 minutes until caramelized.
- Transfer veggies to a large pot, add stock and cream, then blend until smooth.
- Heat through if needed, serve hot.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg
