This Roasted Vegetable Soup with Garlic Toast is a comforting, flavorful dish perfect for any time of the year. Packed with a variety of vegetables such as onion, leek, carrot, zucchini, and sweet potato, this soup is a nutritious meal that can easily become a family favorite. Roasting the vegetables before blending them into a creamy soup enhances their natural sweetness and flavor. To make the meal even more satisfying, it’s served with crispy garlic toast made with fresh bread and roasted garlic. It’s the perfect dish for cozy nights, whether you’re serving it as a starter or a main course.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
Ingredients
Vegetables:
- 1 onion, chopped
- 1 leek, chopped
- 2 stalks of celery, chopped
- 1 carrot, peeled and chopped
- 1 red pepper, chopped
- 1 zucchini, chopped
- 1 sweet potato, peeled and chopped
- 2 garlic cloves, chopped
Seasonings:
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon thyme
- 1/2 teaspoon ground ginger
- 1 tablespoon fresh parsley, chopped (for garnish)
Other:
- 2 tablespoons olive oil (for roasting vegetables)
- 4 slices of bread (for garlic toast)
- 7 garlic cloves (for garlic toast)
- Olive oil (for drizzling on bread)
Directions
1. Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: chop the onion, leek, celery, carrot, red pepper, zucchini, and sweet potato into roughly equal-sized pieces. Place them on a baking sheet.
- Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat them evenly. Season with salt, black pepper, thyme, and ginger.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
2. Prepare the Garlic Toast:
- While the vegetables are roasting, prepare the garlic toast. Peel and chop 7 garlic cloves.
- In a small pan, heat a bit of olive oil and sauté the garlic cloves over medium heat until fragrant, about 2 minutes. Be careful not to burn the garlic.
- Toast the 4 slices of bread in a toaster or on a grill pan. Once toasted, rub the sautéed garlic cloves onto the toasted bread while it’s still hot, allowing the bread to absorb the garlic flavor.
- Drizzle a little more olive oil over the bread slices for an added richness. Set aside.
3. Make the Soup:
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- Transfer the roasted vegetables to a blender or food processor. Add about 4 cups of water (or vegetable broth for more flavor). Blend until smooth and creamy. If the soup is too thick, you can add more liquid to reach your desired consistency.
- Return the soup to a large pot and heat over medium-low heat for about 5-7 minutes. Taste and adjust the seasoning with salt and pepper if necessary.
- Once heated through, stir in the fresh chopped parsley for added flavor and color.
4. Serve:
- Ladle the creamy roasted vegetable soup into bowls.
- Serve with the garlic toast on the side, making sure to enjoy the toast alongside the soup for that perfect combination of flavors.
Serving Suggestions
- Toppings: Garnish the soup with extra fresh parsley, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese.
- Side Salad: Pair the soup with a fresh green salad or a simple cucumber salad for a balanced meal.
- With Cheese: Top the garlic toast with some melted cheese, such as cheddar or mozzarella, for an extra indulgent touch.
Cooking Tips
- Roasting Tip: To enhance the flavor of the soup, you can roast the garlic cloves along with the other vegetables. This will infuse the soup with a deeper, more roasted garlic flavor.
- Consistency: If you prefer a thinner soup, you can add more water or vegetable broth when blending.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat before serving.
Variations to Try
- Vegan Version: If you prefer a vegan version of this soup, you can substitute the butter used in the garlic toast with vegan butter or olive oil.
- Spicy Roasted Vegetable Soup: Add a pinch of chili flakes or cayenne pepper to the roasted vegetables before blending for a spicy twist.
- Herb Variations: Try adding other herbs like rosemary or basil for different flavor profiles.
Nutritional Benefits
This roasted vegetable soup is packed with vitamins and minerals. The sweet potato provides a rich source of beta-carotene, which is great for eye health. The zucchini, carrots, and bell peppers offer a variety of antioxidants, while the garlic provides immune-boosting properties. The bread, particularly when topped with olive oil, offers carbohydrates for energy and a satisfying crunch.
Conclusion
This Roasted Vegetable Soup with Garlic Toast is a wholesome, flavorful dish that is both satisfying and nutritious. The combination of roasted vegetables with fresh herbs and spices creates a depth of flavor, while the garlic toast adds the perfect crunchy side. Whether you’re looking for a comforting meal on a chilly evening or a light lunch, this soup is a great choice for any occasion.
Frequently Asked Questions
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Can I use vegetable broth instead of water for the soup? Yes, using vegetable broth instead of water will add more flavor to the soup. Feel free to use either depending on your preference.
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Can I make this soup in advance? Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
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Can I use different vegetables in the soup? Absolutely! You can swap out any of the vegetables for others, such as potatoes, parsnips, or butternut squash.
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How can I make this soup creamier? To make the soup creamier, add a splash of cream or coconut milk before serving. You can also blend in some cooked potato or cauliflower for extra creaminess.
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Can I make this soup spicier? Yes, you can add a pinch of chili flakes, cayenne pepper, or fresh chopped chili peppers to the soup while roasting the vegetables or when cooking the soup to achieve the desired spice level.