Cozy Roasted Vegetable Soup Recipe for Ultimate Comfort

There’s something magical about a steaming bowl of roasted vegetable soup that warms not just your belly but also your soul. Imagine the fragrant aroma wafting from the pot, a delightful medley of earthy vegetables mingling with herbs and spices, creating a symphony of flavors that dances on your palate. Each spoonful is like a cozy hug on a chilly day, making it the perfect comfort food for those frosty evenings when all you want to do is curl up with a good book and a blanket.

This roasted vegetable soup is more than just a dish; it’s a nostalgic trip down memory lane. I remember the first time I made it for my family during one of those classic Sunday dinners. The table was filled with laughter and chatter, and as soon as they tasted the soup, their eyes lit up like Christmas lights! It became our go-to recipe for gatherings, bringing everyone together to savor its heartwarming goodness. Trust me; once you try this soup, you’ll want to make it part of your culinary repertoire for any occasion.

I still chuckle when I think of my friend who claimed she didn’t like vegetables until she tried this soup—now she can’t get enough!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Carrots: Fresh carrots add natural sweetness; pick firm ones without blemishes for the best flavor.

• Zucchini: Choose tender zucchini; it adds creaminess to the soup while absorbing all the flavors.

• Bell Peppers: Opt for colorful bell peppers; they bring vibrant hues and a sweet crunch to each bite.

• Onions: Yellow onions are perfect here; they caramelize beautifully and add depth to the flavor profile.

• Garlic: Fresh garlic cloves elevate the aromatic experience; crush them to release maximum flavor.

• Vegetable Broth: Use low-sodium broth for better control over saltiness while enhancing the overall taste.

• Olive Oil: High-quality extra virgin olive oil enriches flavors; drizzle generously over roasted veggies before cooking.

• Herbs (Thyme & Basil): Fresh herbs deliver vibrant tastes; feel free to mix dried herbs if fresh isn’t available.

• Salt & Pepper: Essential seasonings to enhance all other ingredients; adjust according to personal preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Veggies: Begin by washing all your vegetables thoroughly. Chop them into bite-sized pieces—don’t worry about perfection here; rustic shapes add charm!

Toss and Coat with Olive Oil: In a large mixing bowl, combine your chopped veggies with olive oil. Add salt, pepper, and herbs while tossing everything together until evenly coated.

Roast Those Beauties!: Preheat your oven to 400°F (200°C). Spread the seasoned veggies on a baking sheet lined with parchment paper for easy cleanup. Roast them for 25-30 minutes until tender and slightly caramelized—oh, that smell!

Sauté Aromatics : In a large pot over medium heat, add a splash of olive oil. Toss in diced onions and minced garlic, sautéing until soft and fragrant—about 3-4 minutes should do it.

Add Roasted Veggies & Broth : Carefully add the roasted vegetables into the pot along with vegetable broth. Stir everything together while letting it simmer for about 10 minutes; this step allows all those luscious flavors to meld perfectly.

Blend Until Smooth : Using an immersion blender (or transfer in batches if using a regular blender), blend until you reach your desired consistency—smooth or chunky works! Taste and adjust seasoning if needed.

Now that you have mastered this delightful roasted vegetable soup recipe, grab your favorite bowl and get ready to enjoy every last spoonful! Whether it’s shared with loved ones or enjoyed solo during binge-worthy TV nights, this soup will find its way into your heart—and stomach—time after time.

Perfecting the Cooking Process

Start by roasting the vegetables until they’re perfectly caramelized, then blend them with broth for an incredible texture and taste. This sequence ensures that each ingredient shines through, creating a symphony of flavors.

Add Your Touch

Feel free to swap out seasonal vegetables or add spices like cumin for extra warmth. You can even toss in some leftover grains for added heartiness, making the soup uniquely yours.

Storing & Reheating

Store any leftover roasted vegetable soup in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to restore creaminess.

Sometimes I make this soup when friends come over and they always ask for seconds; it feels great to share something so simple yet delicious with them.

FAQ

What vegetables are best for roasted vegetable soup?

Use root vegetables like carrots and potatoes, along with bell peppers and zucchini for variety.

Can I freeze roasted vegetable soup?

Absolutely! Freeze portions in airtight containers for up to three months without losing flavor.

How do I thicken my roasted vegetable soup?

Add a small amount of cream or use blended beans to achieve a thicker consistency.

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Roasted Vegetable Soup

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Roasted Vegetable Soup is a heartwarming dish that combines the natural sweetness of seasonal vegetables with aromatic herbs, creating a cozy meal perfect for chilly evenings. This easy-to-make soup is not only delicious but also versatile, allowing you to customize it with whatever veggies you have on hand. Enjoy every spoonful as it nourishes your body and soul.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 6
• Category: Soup
• Method: Roasting & Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups carrots (chopped)
• 2 cups zucchini (chopped)
• 1 cup bell peppers (chopped)
• 1 cup yellow onions (diced)
• 4 garlic cloves (minced)
• 4 cups low-sodium vegetable broth
• 2 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and chop all vegetables into bite-sized pieces.
3. In a large mixing bowl, combine chopped veggies with olive oil, salt, pepper, and herbs. Toss until evenly coated.
4. Spread seasoned veggies on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
5. In a large pot, heat a splash of olive oil over medium heat; sauté onions and garlic for about 3-4 minutes until fragrant.
6. Add roasted vegetables and vegetable broth to the pot; stir well and simmer for 10 minutes.
7. Blend the mixture using an immersion blender until smooth or desired consistency is reached.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 350mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg