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Roasted Vegetable Soup

A delicious blend of roasted vegetables blended into a creamy soup, perfect for chilly days. This Roasted Vegetable Soup is easy to make, nutritious, and bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Comfort Food, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large Sweet Potato Choose firm ones without blemishes for the best sweetness.
  • 1 Red Bell Pepper Use one that feels heavy with smooth skin.
  • 2 Carrots Fresh and crunchy; they add a lovely sweetness when roasted.
  • 2 Parsnips If you can find them, they add a unique sweetness and depth.
  • 1 medium Onion A sweet onion will work wonders; aim for yellow for a balanced flavor.
  • 4 cloves Garlic Roasting mellows the garlic’s sharpness.
Spices
  • 1 teaspoon Cumin Adds warmth; I love using ground cumin.
  • 1 teaspoon Ground Coriander Offers a citrusy note.
  • 1/2 teaspoon Turmeric Earthy and vibrant; it’s great for health.
  • to taste Salt and Pepper Essential for flavor enhancement.
Base
  • 4 cups Vegetable Stock Homemade or low-sodium store-bought works best.
  • 2 tablespoons Olive Oil A good quality extra virgin olive oil brings depth.

Method
 

Preparation
  1. Preheat your oven to 200°C (390°F).
  2. Dice all the vegetables into even, small chunks (about 1-inch). Keep the garlic cloves in their skins to prevent burning.
Roasting
  1. Spread the diced veggies on a large baking tray, drizzle with olive oil and spices. Toss to coat.
  2. Roast in the oven for about 25-30 minutes until charred and tender.
Simmering
  1. Transfer the roasted vegetable mixture to a pot. Squeeze the roasted garlic into the pot.
  2. Cover with vegetable stock and simmer on low heat for about 10-15 minutes.
Blending
  1. Using a hand blender, puree the soup until smooth. Add more stock if too thick.
Finishing
  1. Taste and adjust seasoning before serving. Garnish with olive oil or fresh herbs.
  2. Serve hot, or let cool for storage later.

Notes

This soup can be stored in the refrigerator for up to three days or frozen for up to three months. Add a splash of cream for extra creaminess.