Roasted Vegetable Soup (Printable)

Velvety soup with oven-roasted seasonal vegetables, naturally sweet and deeply flavorful. Perfect for cold weather.

# 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

# How to Make It:

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. Drizzle with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
02 - Roast vegetables for 30 to 35 minutes, turning halfway through, until golden and tender with caramelized edges.
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 - Blend the soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Work in batches if needed to avoid overflow.
05 - Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, and croutons or toasted seeds if desired.

# Expert Advice:

01 -
  • The roasting process concentrates the vegetable flavors in a way that will make you wonder why you ever made soup any other way.
  • You can easily customize it with whatever produce is wilting in your crisper drawer, turning potential food waste into something absolutely delicious.
02 -
  • Never overcrowd your baking sheet or the vegetables will steam instead of roast, robbing you of that crucial caramelized flavor.
  • If using a countertop blender for hot soup, always blend in small batches with the lid slightly vented to prevent a dangerous pressure buildup.
03 -
  • Roast the garlic cloves whole in their skins to prevent burning, then simply squeeze the soft, caramelized garlic into the pot when adding the other vegetables.
  • For an unexpected flavor boost, add a parmesan rind to the broth while simmering (remove before blending) – this works even for dairy-free versions as it just imparts umami without adding actual cheese to the final soup.
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