Roasted Vegetable Soup (Printer-friendly)

Comforting velvety soup from roasted seasonal vegetables with natural sweetness. Perfect healthy starter for chilly days.

# Required Ingredients:

→ 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 - 0.5 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 for serving

# How-To Steps:

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

# Expert Suggestions:

01 -
  • The roasting step caramelizes vegetables so they taste naturally sweet and deeply flavorful, not watery or bland.
  • It's genuinely simple to make, forgiving with substitutions, and comes together in about an hour with minimal active work.
  • This soup keeps for days in the fridge, which means one batch of cooking feeds you multiple times.
02 -
  • Don't skip the roasting step or add raw vegetables to broth thinking you'll save time, because boiling vegetables steams them into blandness while roasting caramelizes them into something special.
  • If your soup seems too thick after blending, thin it with a splash of broth or water, but add it gradually so you don't overshoot and end up with something watery.
03 -
  • Don't peel your garlic before roasting, it becomes creamy and mild when roasted whole and peels right out when the soup is done.
  • Cut your vegetables into similar-sized pieces so they roast evenly and finish at the same time without some being mushy while others are undercooked.
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