Roasted Vegetable Soup (Printable)

Velvety soup made from oven-roasted seasonal vegetables with natural sweetness and depth of flavor.

# What You 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

# Step-by-Step Guide:

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 until evenly coated. Season with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are 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, blend the soup until silky smooth. Alternatively, carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with fresh parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

# Expert Suggestions:

01 -
  • The vegetables taste almost caramelized and naturally sweet, not watered down or bland like boiled soup often feels.
  • You only need an oven and a pot, so there's minimal cleanup and maximum comfort on a busy weeknight.
  • It comes together in under an hour and actually tastes better the next day when flavors have had time to settle.
02 -
  • Don't skip turning the vegetables halfway through roasting, because the side touching the pan gets darker and more flavorful, and you want that on both sides.
  • The soup will seem thinner than you expect right after blending, but it thickens as it cools, so resist the urge to add more vegetables at the end.
03 -
  • Don't peel your vegetables too far in advance, because cut surfaces oxidize and lose some of their vibrancy and flavor.
  • If your soup ends up too thin after blending, simmer it uncovered for a few minutes to evaporate some liquid rather than adding more vegetables.
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