Roasted Vegetable Soup
This Roasted Vegetable Soup is a delightful blend of caramelized vegetables that creates a smoky and rich flavor. Perfect for weeknight meal prep, it’s not only delicious but also comforting. Whether you’re looking for a quick lunch or a hearty dinner option, this soup is versatile enough to suit any occasion. Its creamy texture and deep flavors make it stand out from traditional soups.
Why You’ll Love This Recipe
- Easy to Prepare: With just 5 minutes of prep time, you can have this soup ready in under an hour.
- Flavor Packed: The combination of roasted veggies and herbs creates a smoky, savory taste that’s hard to resist.
- Healthy Option: Packed with nutritious ingredients like sweet potatoes and carrots, this soup is both filling and healthy.
- Versatile Meal: Serve it as a main dish, a side, or even as part of a cozy gathering with friends.
- Meal Prep Friendly: Make a large batch and store it for the week; it reheats beautifully!
Tools and Preparation
To make the perfect roasted vegetable soup, having the right tools can make all the difference. Here’s what you’ll need:
Essential Tools and Equipment
- Baking sheet
- Sharp knife
- Cutting board
- Large pot
- Blender or immersion blender
Importance of Each Tool
- Baking sheet: Ensures even roasting of your vegetables, enhancing their natural sweetness.
- Sharp knife: Makes chopping easy and safe, allowing for precise cuts on your veggies.
- Blender or immersion blender: Creates a smooth and creamy texture for the soup without lumps.
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))
Herbs & Spices
- 5 sprigs of fresh rosemary ((£0.60/2)=(£0.30))
- 1 tsp dried sage
- 2 tsp Italian herb
Cream & Stock
- 100 ml single cream ((£1.20/2)=(£0.60))
- 800 ml vegetable stock
Oil & Seasoning
- 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 (400°F). This ensures that your vegetables roast evenly.
Step 2: Prepare the Vegetables
- Place all the chopped vegetables onto a baking sheet.
- Drizzle with olive oil, then sprinkle salt, pepper, dried sage, and Italian herbs over the top.
- Toss everything together until well coated.
Step 3: Roast the Vegetables
Roast the vegetables in the preheated oven for about 30-35 minutes or until they are tender and slightly caramelized.
Step 4: Blend the Soup
- Once roasted, transfer the vegetables to a large pot.
- Add vegetable stock and bring to a simmer over medium heat.
- Use an immersion blender to puree until smooth, or carefully transfer to a standard blender in batches.
Step 5: Add Cream
Stir in single cream to achieve that creamy texture you desire.
Step 6: Serve Hot
Taste and adjust seasoning if necessary before serving hot with crusty bread or croutons on top!
Enjoy your delicious homemade Roasted Vegetable Soup, packed with flavor!
How to Serve Roasted Vegetable Soup
Serving roasted vegetable soup is a delightful experience that can elevate your meal. This creamy soup pairs well with various toppings and sides, making it versatile for any occasion.
Toppings
- Croutons: Add crunchy croutons for texture and flavor. They can be store-bought or homemade.
- Fresh Herbs: Sprinkle chopped fresh herbs like parsley or basil to enhance freshness and color.
- Cheese: A dollop of crème fraîche or a sprinkle of grated Parmesan cheese adds richness and depth.
- Chili Flakes: If you enjoy a bit of heat, sprinkle some chili flakes on top for an extra kick.
Accompaniments
- Bread Rolls: Serve with warm bread rolls for dipping. They soak up the soup perfectly.
- Salad: A light green salad balances the meal. Choose a simple vinaigrette to complement the soup.
- Grilled Cheese Sandwich: Pairing with a classic grilled cheese adds a comforting touch that’s hard to resist.
How to Perfect Roasted Vegetable Soup
Perfecting your roasted vegetable soup involves a few key steps to ensure it’s flavorful and creamy. Here are some tips:
- Roast Your Veggies Well: Ensure vegetables are caramelized by roasting until golden brown. This enhances their natural sweetness.
- Use Fresh Ingredients: Fresh vegetables yield better flavors. Opt for seasonal produce whenever possible.
- Blend Thoroughly: For a creamy consistency, blend the soup until smooth. Use an immersion blender for easy cleanup.
- Season Generously: Don’t forget to taste and adjust seasoning throughout cooking. A pinch of salt can bring out flavors beautifully.
Best Side Dishes for Roasted Vegetable Soup
Pairing your roasted vegetable soup with delectable side dishes makes your meal even more enjoyable. Here are some excellent options:
- Garlic Bread: This buttery, garlicky delight is perfect for dipping into the soup.
- Quinoa Salad: A light quinoa salad adds protein and texture, making it a wholesome pairing.
- Stuffed Peppers: Filled with grains and spices, stuffed peppers complement the flavors of the soup nicely.
- Caesar Salad: The crisp romaine and creamy dressing provide a refreshing contrast to the warm soup.
- Savory Scones: Cheese or herb scones offer a delightful twist, perfect for soaking up every drop of soup.
- Roasted Vegetables: Additional roasted veggies can enhance the flavor profile while keeping it healthy.
Common Mistakes to Avoid
Making roasted vegetable soup can be simple, but there are common pitfalls to watch out for. Here’s what to avoid for the best results.
- Skipping seasoning: Not seasoning your vegetables before roasting can lead to bland soup. Always add salt and pepper before roasting for enhanced flavor.
- Overcrowding the pan: Overcrowding your baking sheet can cause steaming instead of roasting. Ensure your veggies have enough space for even cooking and caramelization.
- Ignoring vegetable sizes: Cutting vegetables into inconsistent sizes leads to uneven cooking. Aim for uniform chunks to ensure everything cooks at the same rate.
- Using low-quality stock: A poor-quality vegetable stock can make or break your soup’s flavor. Use a good quality stock that enhances the natural sweetness of the roasted veggies.
- Rushing the roasting process: Roasting veggies too quickly at high heat can result in burnt edges and raw centers. Roast at a moderate temperature for better caramelization.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
Freezing Roasted Vegetable Soup
- Use freezer-safe containers or bags.
- The soup can be frozen for up to 3 months.
Reheating Roasted Vegetable Soup
- Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.
- Microwave: Place soup in a microwave-safe bowl and cover it loosely. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour into a saucepan over medium heat. Stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about roasted vegetable soup that might help you.
Can I use different vegetables in roasted vegetable soup?
Yes! Feel free to mix and match based on what you have on hand. Seasonal vegetables work wonderfully too.
How do I make my roasted vegetable soup creamier?
To achieve a creamier texture, blend the soup longer or add more cream during blending.
What is the best way to serve roasted vegetable soup?
Serve hot with crusty bread or topped with fresh herbs for added flavor.
Can I prepare roasted vegetable soup ahead of time?
Absolutely! You can roast the vegetables and store them separately before blending them into a soup later.
Is this roasted vegetable soup healthy?
Yes! This soup is packed with nutrients from various vegetables and is lower in calories compared to creamy soups made with heavy ingredients.
Final Thoughts
This creamy roasted vegetable soup is not only delicious but also versatile enough for any meal prep. With its smoky flavors and deep richness, it’s perfect as a comforting dinner or a hearty lunch. Feel free to customize it by adding your favorite spices or swapping out vegetables based on your taste preferences!
Roasted Vegetable Soup
- Total Time: 40 minutes
- Yield: Approximately 4 cups (4 servings) 1x
Description
Roasted Vegetable Soup is a comforting and flavorful dish that brings together a medley of caramelized vegetables for a smoky and rich taste. Ideal for weeknight meals or meal prep, this creamy soup is not only delicious but also packed with nutrients. With just five minutes of prep time, you can have a hearty bowl ready in under an hour. This versatile recipe suits various occasions, whether you’re enjoying a cozy night in or hosting friends. The velvety texture and deep flavors make it a standout choice that pairs beautifully with crusty bread or croutons.
Ingredients
- 3 white onions
- 5 cloves of garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herbs
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Chop the vegetables and place them on a baking sheet. Drizzle with olive oil, season with salt, pepper, sage, and Italian herbs; toss to coat.
- Roast the vegetables for 30–35 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot, add vegetable stock, and simmer over medium heat.
- Blend until smooth using an immersion blender or standard blender.
- Stir in single cream for added richness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg
