Indulge in a hearty bowl of roasted vegetable soup goodness! This vibrant roasted vegetable soup showcases the intense, natural flavors of vegetables, complemented by a hint of aromatic garlic and spicy red chili. It’s a delightful culinary journey from the oven to the table.
Prepare the roasted vegetable soup
This roasted vegetable soup is a great recipe exchange with my friend Claartje Schröder from Foodness all the way from the Netherlands. This roasted vegetable soup is made of all the leftover veggies you can think of because almost every combination works.
This roasted vegetable soup recipe is made of all the leftover veggies you can think of because almost every combination works. Remember that firm vegetables like carrots and parsnips need a longer roasting time than soft vegetables like tomatoes and peppers. If needed, divide the vegetables into two batches and baking trays.
If you think two entire bulbs of garlic is a lot, roasting them in the oven gives them a milder flavor. Or stick to one bulb, that’s also fine. This recipe is enough for a pan full of soup, about 3-4 portions.
Quick Facts
- Preparation time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Servings: Makes enough for 4-6 servings
- Difficulty: Easy
- Dietary notes: Vegan (optional dairy), Gluten-free
Ingredients:
- Vegetables:
- 8 tomatoes
- 2 green peppers
- 2 red bell peppers
- 2 onions
- 2 garlic cloves
- 2 red chilis
- Additional Ingredients:
- 3 tablespoons olive oil
- 4 cups of vegetable stock
- Creme fraiche or cream (optional, for serving)
- Wholegrain or spelt bread toast (for serving)
Roasted Vegetable Soup Recipe: A Flavorful and Hearty Delight
Ingredients
- 8 tomatoes
- 2 green peppers
- 2 red bell peppers
- 2 garlic cloves
- 2 red chili
- 2 onions
- 3 tablespoon olive oil
- 4 cups of vegetable stock
Instructions
Prepare the Vegetables
- Preheat your oven to 400°F (200°C).
- Wash all the vegetables thoroughly and pat them dry.
- Cut the tomatoes, green peppers, and red bell peppers into large chunks.
- Peel and quarter the onions.
- Leave the garlic cloves whole with their skins on for roasting.
- Slice the red chilis in half lengthwise.
Roast the Vegetables
- Arrange the prepared vegetables on a baking tray.
- Drizzle with olive oil and toss to coat evenly.
- Roast in the preheated oven for 30-40 minutes until the vegetables are tender and slightly caramelized. Remember, firmer vegetables like carrots and parsnips need longer roasting times, so adjust accordingly.
Prepare the Soup
- Remove the roasted vegetables from the oven and let them cool slightly.
- Squeeze the roasted garlic cloves out of their skins.
- Transfer the roasted vegetables and garlic to a large pot.
- Add the vegetable stock and bring to a boil.
- Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
Blend the Soup
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- If the soup is too thick, add more vegetable stock to reach your desired consistency.
Serve the Soup
- Ladle the soup into bowls.
- Optional: Add a dollop of creme fraiche or cream for a richer texture.
- Serve with wholegrain or spelt bread toast on the side.
Notes
Nutrition
This is a great recipe exchange from my friend Claartje Schröder from Foodness all the way from the Netherlands. Check out their site is great:
Notes:
- Inspiration: This Roasted vegetable soup recipe is adapted from Claartje from Foodness.nl.
- Heat Level: Adjust the quantity of red chili based on your preferred heat level.
Tips and Tricks:
- Consistency: If you prefer a chunkier soup, you can reserve some roasted vegetables and add them to the blended soup later.
- Accompaniment: Top the soup with croutons, fresh herbs, or roasted nuts for added texture and flavor.
There’s nothing like the deep, concentrated flavors of roasted vegetables. This soup is a celebration of those flavors, bringing warmth, comfort, and a burst of nutrition in every spoonful.
Tips for the Best Roasted Vegetable Soup
- Adjust Roasting Times: Ensure that firmer vegetables are roasted longer than softer ones to achieve a uniform texture.
- Garlic Flavor: Roasting garlic gives it a milder flavor. Use as much as you prefer based on your taste.
- Customize Your Soup: Feel free to use any leftover vegetables you have on hand. This recipe is very versatile!
Nutritional Information
This roasted vegetable soup is not only delicious but also nutritious. It’s packed with vitamins, minerals, and antioxidants from the fresh vegetables.
Roasted vegetable soup is a wonderful way to enjoy a variety of vegetables in a single, flavorful dish. Perfect for the summer months or any time you want a light, healthy meal. Try this roasted vegetable soup recipe today and experience the rich, comforting flavors of roasted vegetables.
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Conclusion
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Looking for more hearty dishes? Dive into our collection of comforting soups. If you know Dutch or know Claartje from Foodness.nl. here is the link to this recipe on her site: Click here! Until next time,
Cook with love, eat with joy!
2 thoughts on “Roasted Vegetable Soup Recipe: A Flavorful and Hearty Delight”
This soup looks delish, G! I love roasted veggies- really brings out the flavors and makes them shine! As far as the garlic, pshhhh you can NEVER have too much garlic if you ask me!!! I like to have vampire breath! Lol♡ cheers! Hope you and the family are having a beautiful weekend!!
Thanks sweetie!! we are!! hope you are too!