Description
This Hearty Roasted Vegetable Soup offers a nourishing and flavorful blend of roasted carrots, bell peppers, zucchini, and onions. Roasting the vegetables at a high temperature enhances their natural sweetness and brings a delicious depth of flavor, which is then blended into a creamy soup. Perfect as a warming lunch or dinner, this recipe is both wholesome and comforting, finished with fresh parsley for a burst of freshness.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
- 2 cups zucchini, chopped
- 1 cup onion, chopped
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Liquids & Garnish
- 4 cups vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for roasting the vegetables evenly and caramelizing their natural sugars.
- Toss Vegetables: In a large mixing bowl, combine the chopped carrots, bell peppers, zucchini, and onions. Drizzle with olive oil, then sprinkle thyme, rosemary, salt, and pepper. Toss thoroughly until all pieces are well-coated with oil and seasonings.
- Roast Vegetables: Spread the coated vegetables evenly across a baking sheet to allow proper roasting. Place in the oven and roast for 25 to 30 minutes, turning the vegetables halfway through to ensure even browning and caramelization.
- Simmer Soup Base: While the vegetables roast, bring the vegetable broth to a gentle simmer in a large pot on the stovetop. Once the vegetables are roasted, add them to the simmering broth and cook together for an additional 5 to 10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, leave the soup chunky if you prefer more texture. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish each serving with fresh parsley to add color and a fresh herbal note before serving hot.
Notes
- You can substitute or add other vegetables such as tomatoes or sweet potatoes for different flavor profiles.
- For a creamier texture, add a splash of coconut milk or cream after blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use fresh herbs if available; dried herbs need less quantity, typically half the amount in recipes.
- Adjust roasting time depending on your oven and the size of vegetable pieces to avoid burning.
