In my forever quest to bring you non-recipe recipes, let’s make roasted vegetable soup! By roasting up a bunch of veggies with a bit of oil and spices, we can elevate their flavors and soften them up, perfect for blending into a rich and dynamic vegetarian soup recipe.
Why you’ll love This Soup
This veggie soup has so much going for it. It’s:
Here’s What You’ll need
The ingredients for this soup are customizable to whatever you have on hand, but there are a few important things to note when throwing ingredients in:
Think about color: I used tomatoes, red peppers, carrots, celery, onion, and parsnip. Together these create a gorgeous orange color! You can certainly throw almost any vegetable in, but be aware that ingredients like green peppers or broccoli will impact the color, and could make the soup look less appetizing (and we eat with our eyes first!) Beans: I like supplementing the veggies with a can of beans for protein! They also create a creamy texture when blended. Add spices: Salt, pepper, cayenne, and oregano were my choices for flavoring this soup. Feel free to add or swap! Italian seasoning, Herbs de Provence, or something smoky like smoked paprika would do well here. Don’t forget the garlic: By trimming off the top of the garlic bulb and drizzling with oil, you’ll slowly roast the garlic cloves right inside their paper. These will turn ultra-soft and caramelized, and can be squeezed out of their skins for blending! Oil: A bit of olive oil (or avocado oil) will help everything roast well. Vegetable broth: Blends everything together after roasted! Feel free to use a carton, broth from bouillon, or make your own vegetable broth.
How to make Roasted Veggie Soup
Making this soup is soouuuper simple:
Caution While Blending
It’s very important to note that you should never tightly seal soup while blending! The hot steam expands rapidly, which can cause the soup to explode, splattering the hot liquid everywhere and potentially causing burns. For this reason, never use a sealed blender (like a nutribullet) for hot soups. Instead, use a loosely lidded standing blender or an immersion stick blender.
Storage
This veggie soup stores well in the fridge for up to 5 days. It also freezes well! Portion into desired serving sizes and freeze for up to 3 months.
Other Veggies To Add
While I’ve included my exact recipe below, here are some other veggies you could add or swap in that are delicious in this roasted veggie soup!
Cauliflower Potato Mushrooms Leek Butternut squash Sweet potato
Serve It With
A soup is nothing without its toppings and sides. Here’s how I like to serve this one:
With homemade croutons for a crunchy textural element With cornbread casserole, especially if you pop it in the air fryer for a few minutes to get it crispy! With vegan garlic bread for dipping
