Roasted Vegetable Soup (Printer version)

Comforting velvety soup with oven-roasted seasonal vegetables, naturally sweet and flavorful. Ready in 1 hour.

# What You'll Need:

→ 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 - 1/2 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

# Directions:

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

# Expert Advice:

01 -
  • The roasting process concentrates the vegetables natural sugars, creating a depth of flavor that stovetop soups simply cant match.
  • You can swap ingredients based on whatever is in season or languishing in your crisper drawer, making this incredibly forgiving for busy weeknights.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right after blending.
  • Roasting the garlic cloves whole rather than mincing them beforehand prevents burning and creates a mellow, sweet garlic flavor instead of sharp intensity.
03 -
  • Line your baking sheet with parchment paper for easier cleanup and to prevent the natural sugars in the vegetables from sticking and burning.
  • Reserve a small portion of the roasted vegetables before blending and add them back to the soup at the end for textural contrast and visual interest.
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