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
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.
