Indulge in the warmth and richness of roasted vegetable soup, a hearty dish that brings together the vibrant flavors of seasonal vegetables. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a cozy dinner or a light lunch. The roasting process enhances the natural sweetness of the vegetables, resulting in a comforting bowl that’s sure to satisfy your taste buds.
Ingredients
– 2 cups of mixed seasonal vegetables (carrots, bell peppers, zucchini, etc.)
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs (basil, thyme) for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) of roasted vegetable soup contains approximately:
– Calories: 150
– Protein: 3g
– Carbohydrates: 25g
– Fat: 5g
– Fiber: 4g
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Wash and chop the vegetables into bite-sized pieces.
3. Spread the chopped vegetables and onion on a baking sheet.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
6. In a large pot, heat some olive oil over medium heat.
7. Add the minced garlic and sauté until fragrant (about 1 minute).
8. Add the roasted vegetables to the pot and stir well.
9. Pour in the vegetable broth and bring to a boil.
10. Reduce heat and let it simmer for 10-15 minutes. Blend if desired for a smooth texture.
Alternative Ingredients
Feel free to substitute any seasonal vegetables based on availability. For instance, you can use sweet potatoes instead of carrots or add leafy greens like spinach for added nutrition.
Serving and Pairings
Roasted vegetable soup pairs wonderfully with crusty bread, a fresh green salad, or a dollop of sour cream. For added protein, consider serving it alongside grilled chicken or chickpeas.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Cooking Mistakes
– Don’t overcrowd the baking sheet; it may cause steaming instead of roasting.
– Avoid using too much oil; a little goes a long way.
– Ensure the vegetables are cut evenly for uniform cooking.
– Don’t skip seasoning; it enhances the flavor significantly.
– If blending, let the soup cool slightly to avoid splattering.
Helpful Tips
– Experiment with different herbs for unique flavors.
– Use homemade vegetable broth for a richer taste.
– Add a splash of lemon juice for brightness.
– Consider adding beans for extra protein and fiber.
FAQs
Can I use frozen vegetables for this soup?
Yes, frozen vegetables can be used, but roasting may not have the same effect. Consider sautéing them first to enhance flavor.
How long can I store roasted vegetable soup?
You can store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
Is this soup vegan?
Yes, roasted vegetable soup is naturally vegan as it contains no animal products.
Can I make this soup ahead of time?
Absolutely! This soup stores well and can be made ahead of time for convenience.
What can I add for extra protein?
Consider adding beans, lentils, or cooked chicken to boost the protein content.
Conclusion
Roasted vegetable soup is a delightful way to enjoy the bounty of seasonal produce. Its comforting flavors and nutritional benefits make it a must-try dish for any meal. Enjoy this hearty soup on its own or pair it with your favorite sides for a complete dining experience.
Roasted Vegetable Soup
Ingredients
- 2 cups of mixed seasonal vegetables carrots, bell peppers, zucchini, etc.
- 1 onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs basil, thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop the vegetables into bite-sized pieces.
- Spread the chopped vegetables and onion on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat some olive oil over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Add the roasted vegetables to the pot and stir well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 10-15 minutes. Blend if desired for a smooth texture.
