How long does it take to make Roasted Vegetable Soup?

Based on our recipe instructions, the total time to make Roasted Vegetable Soup is about 50-55 minutes. This includes around 30-32 minutes of roasting the vegetables in the oven and an additional 5 minutes for simmering the soup before blending. Allow a few extra minutes for preparation and seasoning adjustments.

What ingredients do I need for Roasted Vegetable Soup?

You'll need the following ingredients: 1 large sweet potato, 1 red bell pepper, 1 yellow bell pepper, 2 medium carrots, 3 cloves of garlic, 3 tablespoons of olive oil, 1/2 teaspoon each of salt, ground black pepper, ground cumin, and paprika, 1 red onion, 1 liter of vegetable stock, 35g plus 2 tablespoons of grated mozzarella cheese, and a few sprigs of fresh thyme.

Can I use a different type of cheese instead of mozzarella?

Certainly! While mozzarella cheese adds a nice creaminess, you can substitute it with a mild cheddar or even a dairy-free cheese alternative if you prefer. Just ensure the cheese melts well into the soup to maintain that creamy texture.

What can I serve with Roasted Vegetable Soup to make it a full meal?

Roasted Vegetable Soup pairs well with crusty bread or a side of whole grain crackers. For a refreshing drink, consider serving it with a glass of apple or pear juice. This will complement the soup's savory flavors nicely and provide a balanced meal.

How do I ensure the vegetables roast evenly?

To ensure even roasting, cut the vegetables into uniform chunks and spread them out in a single layer on the baking sheet. Toss them halfway through the roasting process to promote even caramelization. Adding the red onion later prevents it from overcooking, ensuring all vegetables are perfectly tender.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup a day in advance. After blending, allow it to cool and store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stove and add the reserved roasted vegetables and cheese for garnish. This makes it a convenient option for meal prepping.

Roasted Vegetable Soup: Ultimate Comfort in a Bowl

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Not specified
Ingredients: 1 large sweet potato, peeled and chopped into chunks (about 300g); 1 red bell pepper, deseeded and chopped into chunks (about 150g); 1 yellow bell pepper, deseeded and chopped into chunks (about 150g); 2 medium carrots, peeled and chopped (about 200g); 3 cloves garlic, left in the skin; 3 tbsp (45 ml) olive oil; 1/2 tsp (3 ml) salt; 1/2 tsp (3 ml) ground black pepper; 1/2 tsp (3 ml) ground cumin; 1/2 tsp (3 ml) paprika; 1 red onion, peeled and chopped into wedges; 1 liter (4 1/4 cups (1020 ml)) vegetable stock (use vegetable bouillon for gluten-free); 35g (1/3 cup) grated mozzarella cheese; 2 tbsp (30 ml) grated mozzarella cheese; a few sprigs of fresh thyme

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📑 Table of Contents ▶

Roasted Vegetable Soup
Roasted Vegetable Soup: The Essentials
Fundamentals
Preparation/Setup
Mastering the Art of Roasted Vegetable Soup
Technique
Tips/Tricks
Perfecting Your Roasted Vegetable Soup
Perfecting Results
Troubleshooting/Variations
Serving and Enjoying Roasted Vegetable Soup
Serving/Presentation
Pairings/Storage
Conclusion
FAQs – Roasted Vegetable Soup

Stirring a steaming pot of roasted vegetable soup brings me back to my childhood. The kitchen would fill with the warm aroma of roasted vegetables, making every corner of the house feel like a cozy hug. My mom used to make this delightful soup, especially during the chilly months, and it was always a comforting staple at our family table.

There’s something magical about the way roasted vegetables transform a simple dish into a medley of flavors. The sweet potato, bell peppers, and carrots, when roasted, develop a rich, caramelized taste that is both sweet and savory. This roasted vegetable soup is not just a recipe; it’s a journey back to those precious moments filled with laughter and love.

As I share this recipe, I hope it brings you the same warmth and joy. Whether you’re a seasoned cook or a kitchen novice, this roasted vegetable soup is a delightful dish that’s easy to prepare and even easier to enjoy. It’s a perfect way to embrace the simplicity and beauty of cooking with fresh ingredients.

Join me on this flavorful adventure, and let’s create some delicious memories with this roasted vegetable soup. It’s not just about the food; it’s about sharing moments and savoring every bite with those you love.

Roasted Vegetable Soup

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Author: Chloe
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Not specified

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Description

Learn how to make a delicious Roasted Vegetable Soup that is hearty, nutritious, and perfect for any occasion. Try our easy recipe today!

Ingredients

1 large sweet potato, peeled and chopped into chunks (about 300g)
1 red bell pepper, deseeded and chopped into chunks (about 150g)
1 yellow bell pepper, deseeded and chopped into chunks (about 150g)
2 medium carrots, peeled and chopped (about 200g)
3 cloves garlic, left in the skin
3 tbsp (45 ml) olive oil
1/2 tsp (3 ml) salt
1/2 tsp (3 ml) ground black pepper
1/2 tsp (3 ml) ground cumin
1/2 tsp (3 ml) paprika
1 red onion, peeled and chopped into wedges
1 liter (4 1/4 cups (1020 ml)) vegetable stock (use vegetable bouillon for gluten-free)
35g (1/3 cup) grated mozzarella cheese
2 tbsp (30 ml) grated mozzarella cheese
a few sprigs of fresh thyme

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Instructions

Set your oven to 200°C/400°F (fan-assisted) to preheat.
Arrange the sweet potato chunks, red and yellow bell pepper pieces, carrot slices, and garlic cloves (keep the skin on) on a spacious baking sheet.
Pour the olive oil over the vegetables and scatter the salt, pepper, cumin, and paprika on top. Use your hands to mix everything thoroughly.
Bake in the oven for 20 minutes, making sure to flip the vegetables halfway through.
After 20 minutes, add the red onion wedges to the tray and toss them to ensure they are coated with oil.
Return to the oven for an additional 10-12 minutes until the veggies are soft and have a slight caramelized finish. Take the tray out of the oven.
Set aside a few tablespoons of the roasted vegetables for later. Transfer the remaining vegetables to a large pot. Squeeze the garlic out of their skins into the pot as well.
Add the vegetable stock to the pot. Bring the mixture to a boil, then let it simmer for five minutes. Turn off the heat and blend everything with a hand blender.
Mix in the grated mozzarella cheese and adjust the seasoning to your liking.
Serve the soup with the reserved roasted vegetables on top, a sprinkle of grated mozzarella cheese, and a garnish of fresh thyme sprigs.

Notes

Blend the soup longer for a creamier texture using a hand blender.
Adjust seasoning to taste with more salt, pepper, cumin, or paprika.
Experiment with different cheeses like cheddar or parmesan for a unique flavor.

Roasted Vegetable Soup: The Essentials

Fundamentals

The essence of a great roasted vegetable soup lies in the quality of the ingredients. Start by choosing fresh, vibrant vegetables like sweet potatoes, red and yellow bell peppers, and carrots. These ingredients serve as the foundation, providing natural sweetness and a variety of textures that make the soup truly satisfying.

Seasoning is crucial for enhancing the flavors of your roasted vegetable soup. A blend of olive oil, salt, black pepper, cumin, and paprika adds depth and complexity. These spices not only complement the vegetables but also elevate the overall taste, making each spoonful a delightful experience.

Roasting the vegetables brings out their natural sweetness and adds a slight caramelization that enhances the soup’s flavor profile. This technique also softens the vegetables, making them easy to blend into a smooth, creamy consistency.

Preparation/Setup

To begin, preheat your oven to 200°C/400°F. Arrange your chopped sweet potato, red and yellow bell peppers, carrots, and garlic cloves on a baking sheet. Drizzle them with olive oil and sprinkle the seasoning blend over the top. Use your hands to ensure all the vegetables are well coated.

Bake the vegetables for 20 minutes, flipping them halfway to ensure even roasting. After the first round of roasting, add the red onion wedges to the tray. Toss them in the residual oil and seasoning before returning everything to the oven for an additional 10-12 minutes.

Once the vegetables are perfectly roasted, set aside a few tablespoons for garnishing later. Transfer the rest to a large pot, and squeeze the roasted garlic out of its skin into the pot. This step ensures maximum flavor infusion, creating a rich and hearty base for your roasted vegetable soup.

Mastering the Art of Roasted Vegetable Soup

Technique

Bringing your roasted vegetable soup to life involves a few simple yet crucial techniques. After transferring your roasted vegetables to the pot, pour in the vegetable stock. This liquid not only helps blend the vegetables smoothly but also infuses the soup with additional flavor.

Bring the mixture to a boil, then reduce the heat and let it simmer for five minutes. This process allows the flavors to meld together before blending. Use a hand blender to achieve a creamy, velvety texture. The beauty of this technique is how it transforms chunky vegetables into a luscious soup.

Incorporate grated mozzarella cheese into the soup as you blend. This step adds a subtle richness and creamy mouthfeel, making the soup more indulgent without overpowering the roasted vegetable flavors. Adjust the seasoning to your preference, ensuring a balanced and flavorful dish.

Tips/Tricks

To enhance your roasted vegetable soup, consider these tips. First, ensure your vegetables are evenly cut. Uniform pieces roast more consistently, preventing any from overcooking or undercooking. This attention to detail results in a more harmonious blend of flavors.

Experiment with different spices or herbs to suit your taste. While cumin and paprika provide a warm, earthy flavor, adding a pinch of chili powder can introduce a subtle heat. For a fresher taste, garnish with a few sprigs of fresh thyme, adding a vibrant touch to your soup.

If you love roasted vegetables, you might want to try pairing this soup with a dish like roasted vegetables with honey mustard drizzle, which offers a delightful contrast of flavors.

Perfecting Your Roasted Vegetable Soup

Perfecting Results

Achieving perfection in your roasted vegetable soup comes down to balancing flavors and textures. The sweetness from the sweet potato should harmonize with the slight spiciness from the paprika, while the mozzarella cheese provides a creamy finish.

For a richer flavor, let the soup sit for a few hours or overnight in the refrigerator. This resting period allows the flavors to deepen and meld, resulting in a more robust taste when reheated. It’s a simple trick that can elevate the overall experience of your soup.

For those exploring more soup options, you can find a variety of recipes on the soups, stews, and salads page, offering a myriad of flavors and styles to enjoy.

Troubleshooting/Variations

Sometimes, you might find your roasted vegetable soup lacking in flavor or texture. If this happens, consider adding more seasoning or a splash of lemon juice for brightness. If the soup is too thick, incorporate more vegetable stock to achieve the desired consistency.

For a different twist, try adding roasted tomatoes or zucchini to the mix. These vegetables can introduce new flavors and textures, making your soup even more exciting. Alternatively, you can explore the world of sous vide cooking for vegetables, as detailed in the vegetable sous vide recipe, for a unique preparation method.

Serving and Enjoying Roasted Vegetable Soup

Serving/Presentation

Presentation enhances the enjoyment of any dish, and roasted vegetable soup is no exception. Serve your soup in a deep bowl, topped with the reserved roasted vegetables for added texture. A sprinkle of grated mozzarella cheese and a few fresh thyme sprigs provide a visually appealing finish.

For an elegant touch, consider serving your soup alongside crusty bread or a fresh salad. This combination not only complements the flavors of the soup but also provides a satisfying and well-rounded meal. The simplicity of the presentation allows the vibrant colors and textures to shine.

Pairings/Storage

Roasted vegetable soup pairs beautifully with a variety of dishes. Consider serving it with creamy Polish dill pickle soup for a unique flavor experience. These soups together offer a delightful contrast in taste and texture.

For storage, let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days or in the freezer for up to three months. Reheat gently on the stove, stirring occasionally to maintain a smooth texture.

Conclusion

Roasted vegetable soup is a celebration of simple ingredients and rich flavors. This dish showcases the beauty of fresh vegetables, elevated by roasting and thoughtful seasoning. Its creamy texture and hearty taste make it a comforting choice for any meal.

With its versatility and ease of preparation, roasted vegetable soup is a must-have in your culinary repertoire. It’s a dish that brings warmth and joy, perfect for sharing with family and friends. Whether you’re a seasoned cook or new to the kitchen, this soup invites you to embrace the art of cooking with love and creativity.