Description
Roasted vegetable soup delivers robust Mediterranean flavors with minimal effort. Garden-fresh ingredients combine into a comforting meal packed with nutritious goodness you can savor with crusty bread.
Ingredients
Scale
- 4 cups vegetable broth
- 3 tbsps olive oil
- 2 cups onions, chopped
- 2 cups carrots, sliced
- 2 cups bell peppers, diced
- 2 cups zucchini, chopped
- 1 tsp thyme
- 1 tsp rosemary
- Salt and black pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Prepare all vegetables by cutting into uniform, bite-sized pieces to ensure even roasting and consistent flavor distribution.
- Drizzle olive oil generously over chopped vegetables, then sprinkle thyme and rosemary to infuse aromatic herbs throughout the mixture.
- Season the vegetable medley with salt and freshly ground black pepper, ensuring each piece is evenly coated for maximum taste.
- Arrange the seasoned vegetables in a single layer across baking sheets, preventing overcrowding to allow proper caramelization at 425F (220C).
- Roast vegetables for 25-30 minutes, rotating sheets midway to achieve a rich, golden-brown exterior and concentrated natural sweetness.
- Transfer the roasted vegetables carefully into a large cooking pot, preserving all the delicious caramelized bits from the baking sheets.
- Pour heated vegetable broth over the roasted vegetables, creating a flavorful base for the soup.
- Use an immersion blender to puree the mixture, adjusting the consistency to your preference – from chunky to silky smooth.
- Taste and fine-tune seasonings, adding additional salt, pepper, or herbs to enhance the soup’s overall flavor profile.
- Serve hot, optionally garnishing with fresh herbs or a drizzle of olive oil for an elegant finishing touch.
Notes
- Slice vegetables into similar-sized pieces to ensure even roasting and consistent texture throughout the soup.
- Use seasonal vegetables for the freshest flavor and most cost-effective ingredients; root vegetables work exceptionally well in this recipe.
- Add a splash of balsamic vinegar or white wine after roasting to enhance the depth of caramelized vegetable flavors and create a more complex taste profile.
- For a protein boost, stir in cooked white beans or lentils after blending, which will make the soup more filling and nutritionally balanced.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg