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Roasted Vegetable Soup

Roasted Vegetable Soup
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Warm up with this hearty Roasted Vegetable Soup, featuring oven-roasted carrots, bell peppers, zucchini, and onions enhanced with fresh garlic, thyme, and rosemary. This soup offers a rich, caramelized flavor profile combined with nourishing, vitamin-rich ingredients, delivering cozy comfort for chilly days. Simple to prepare and adaptable to your taste, it’s perfect for a light lunch or a soul-soothing dinner any time of year.

Ingredients

Scale

Vegetables

  • 3 medium carrots, chopped
  • 2 bell peppers, chopped
  • 2 medium zucchinis, chopped
  • 1 large onion, chopped

Herbs & Aromatics

  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped

Other Ingredients

  • 3 tablespoons good quality olive oil
  • 4 cups vegetable broth
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop the carrots, bell peppers, zucchini, and onion into even pieces to ensure uniform cooking. Toss the vegetables with olive oil, salt, pepper, fresh thyme, and rosemary. Spread them in a single layer on a baking sheet to avoid overcrowding, then roast for 30-40 minutes until golden and caramelized at the edges.
  2. Sauté Garlic and Aromatics: While the vegetables roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned, building an aromatic base for the soup.
  3. Combine and Simmer: When the roasted vegetables are done, transfer them to the pot with the garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to blend beautifully.
  4. Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth and creamy, adding extra broth if you prefer a thinner consistency.
  5. Final Seasoning and Serve: Taste the soup and adjust salt, pepper, and herbs as desired. Serve hot, garnished with your favorite toppings like a swirl of cream or coconut milk, fresh parsley, toasted seeds, or croutons for added texture.

Notes

  • Do not overcrowd the pan when roasting to ensure vegetables caramelize properly instead of steaming.
  • Use fresh thyme and rosemary for the best aroma and flavor impact.
  • For a mellow garlic flavor, you can roast a whole garlic bulb with the vegetables and squeeze softened cloves into the soup.
  • Adjust soup consistency by adding extra broth to thin or simmering longer to thicken.
  • Allow the soup to cool slightly before blending to prevent splatters and protect your blender.

Nutrition

Keywords: roasted vegetable soup, comfort food, vegan soup, healthy soup, easy vegetable soup, gluten free soup, fall soup, winter soup

Find it online: https://gourmetglazing.com/roasted-vegetable-soup/