Roasted Vegetable Soup (Print)

A comforting, velvety soup made from seasonal vegetables oven-roasted to bring out their natural sweetness. Perfect for chilly days.

# Components:

→ 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 - ½ 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

# 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 prepared 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 allow flavors to meld.
04 - Using an immersion blender, blend the soup until silky smooth. Alternatively, carefully transfer in batches to a countertop blender until smooth. Adjust seasoning with salt and pepper as needed.
05 - Ladle soup into bowls. Garnish each serving with fresh parsley, a drizzle of extra virgin olive oil, and croutons or toasted seeds if desired.

# Chef Secrets:

01 -
  • The roasting trick makes ordinary vegetables taste like they've been caramelized into concentrated flavor bombs that'd make you forget you're eating something healthy.
  • It comes together in just an hour, so you can actually have a homemade soup on the table on a weeknight without the usual fuss.
  • The velvety texture feels indulgent even though there's no cream involved, which feels like getting away with something delicious.
02 -
  • Don't skip the halfway stir during roasting, because the vegetables on the pan's edges will brown faster than those in the middle, and you want an even golden finish everywhere.
  • The longer you let the roasted vegetables simmer in the broth before blending, the more the flavors meld, so those 10 minutes aren't wasted time, they're flavor-building time.
03 -
  • Use parchment paper on your baking sheet without fail, because it stops the vegetables from sticking and makes cleanup something you won't resent later.
  • An immersion blender is worth its weight in gold for this soup, because you can blend directly in the pot without the fuss of transferring hot liquid in batches.
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