There’s nothing quite as comforting as a warm bowl of soup, especially when it’s packed with flavor from roasted vegetables. My super tasty Roasted Vegetable Soup is a perfect way to enjoy a hearty, nutritious meal that’s bursting with deliciousness. This recipe combines sweet potatoes, bell peppers, carrots, and more, all roasted to perfection and blended into a creamy, satisfying soup. It’s a great option for a cozy dinner and can easily be made vegetarian or gluten-free with simple substitutions.
Ingredients:
- 1 large sweet potato, peeled and chopped into chunks
- 1 red bell pepper, deseeded and chopped into chunks
- 1 yellow bell pepper, deseeded and chopped into chunks
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, left in the skin
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp ground cumin
- 1 red onion, peeled and chopped into wedges
- 1 liter (4 ¼ cups) vegetable stock (use vegetable bouillon for a gluten-free option)
- 35 g (⅓ cup) grated parmesan (use vegetarian hard cheese for a fully vegetarian version)
To serve:
- 2 tbsp grated parmesan
- A few sprigs of fresh thyme
Directions:
- Preheat the Oven:
- Preheat your oven to 200°C (400°F).
- Prepare the Vegetables for Roasting:
- In a large mixing bowl, combine the sweet potato, red and yellow bell peppers, carrots, whole garlic cloves (still in their skins), and red onion.
- Drizzle with olive oil and sprinkle with salt, black pepper, paprika, and cumin. Toss everything together until the vegetables are well-coated with the oil and seasonings.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast the Vegetables:
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize around the edges. Halfway through, stir the vegetables to ensure even roasting.
- Prepare the Soup Base:
- Once roasted, remove the vegetables from the oven. Squeeze the roasted garlic out of their skins and discard the skins.
- Transfer all the roasted vegetables to a large pot. Add the vegetable stock and bring to a simmer over medium heat.
- Blend the Soup:
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a regular blender, then return it to the pot.
- If the soup is too thick, adjust the consistency by adding a little more vegetable stock or water until you reach your desired thickness.
- Final Seasoning:
- Stir in the grated parmesan (or vegetarian hard cheese) until melted and incorporated into the soup.
- Taste and adjust seasoning, adding more salt or pepper if needed.
- Serve:
- Ladle the soup into bowls. Garnish with a sprinkle of grated parmesan and a few fresh thyme leaves.
- Serve hot and enjoy the rich, comforting flavors.
Nutritional Information
Benefits:
This roasted vegetable soup is not only delicious but also packed with nutritional benefits:
- Sweet Potato: Rich in vitamins A and C, fiber, and antioxidants, sweet potatoes support immune function and overall health.
- Bell Peppers: High in vitamins C and A, as well as various antioxidants, bell peppers contribute to eye health and immune support.
- Carrots: A great source of beta-carotene, fiber, and vitamins A and K, carrots are beneficial for eye health and digestion.
- Garlic: Known for its immune-boosting properties, garlic also adds a wonderful depth of flavor to the soup.
- Olive Oil: Provides healthy monounsaturated fats and antioxidants, promoting heart health.
- Parmesan: Adds a savory, umami flavor while providing protein and calcium.
Tips and Variations
- Vegetable Variations: Feel free to add other vegetables like zucchini, tomatoes, or butternut squash for added variety and nutrition.
- Cheese Options: Experiment with different cheeses like cheddar or gouda for a unique flavor profile. For a vegan option, use a dairy-free cheese alternative.
- Herb Enhancements: Fresh herbs such as basil, parsley, or rosemary can be added to the soup for extra flavor.
- Spice Level: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
Serving Suggestions
- Main Course: Enjoy the roasted vegetable soup as a main course with a side of crusty bread or garlic bread. A simple green salad complements the meal perfectly.
- Appetizer: Serve the soup as a tasty appetizer for a dinner party or family gathering.
- Side Dish: This soup can also be a wonderful side dish to complement a hearty sandwich or wrap.
Cooking Tips
- Roasting Evenly: Ensure all vegetables are cut into similar-sized chunks to promote even roasting.
- Blending Smoothness: For an ultra-smooth soup, blend the mixture longer and add a little extra vegetable stock if needed.