Quick way to grow your Perfect Roasted Vegetable Soup
This recipe teaches you to create a delightful roasted vegetable soup using simple ingredients and techniques. It's a healthy and flavorful meal perfect for any occasion.
Equipment
- Baking sheet
- Large pot
- Immersion blender (or regular blender)
- Cutting board
- Knife
Ingredients
Roasted Vegetables
- 1 lb carrots
- 1 lb parsnips
- 1 large red onion
- 4 cloves garlic
- 1 can (14.5 oz) tomatoes diced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Soup Base
- 4 cups vegetable broth
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and chop the carrots, parsnips, red onion, and garlic into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet, then spread them in a single layer.
Roasting & Simmering
- Roast the vegetables for 30-35 minutes until tender and slightly caramelized, stirring halfway through.
- Transfer the roasted vegetables to a large pot, add diced tomatoes, vegetable broth, thyme, and bay leaf, then bring to a boil.
- Reduce heat, cover, and simmer for 10-15 minutes to allow flavors to meld, then remove the thyme sprig and bay leaf.
Finishing
- Carefully blend the soup using an immersion blender until smooth, or use a regular blender in batches.
- Adjust seasoning with salt and pepper to taste before serving hot.
Notes
For extra creaminess, stir in a splash of coconut milk or heavy cream after blending. Garnish with fresh herbs like parsley or chives before serving.