Indulge in a symphony of flavors with our enticing roasted vegetable soup recipes. This culinary journey takes you through a delightful array of soups, each brimming with the goodness of fresh, roasted vegetables. From the classic Roasted Vegetable Soup, bursting with the vibrant colors and flavors of bell peppers, carrots, and broccoli, to the hearty and comforting Roasted Butternut Squash Soup, swirled with creamy coconut milk, these recipes promise a satisfying and nutritious experience. Discover the smoky allure of Roasted Red Pepper Soup, capturing the essence of roasted red peppers in a velvety broth, or relish the unique twist of Roasted Sweet Potato and Black Bean Soup, where sweet potatoes and black beans create a harmonious blend of textures and flavors. Whichever recipe you choose, you're in for a delightful and wholesome treat.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLE SOUP
Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
- In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
- In batches, puree in blender. Stir in basil.
Nutrition Facts : Calories 198 g, Fat 8 g, Protein 5 g
ROASTED VEGETABLE SOUP
This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.
Nutrition Facts :
ROASTED VEGETABLE SOUP
Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!
Provided by Nicky Corbishley
Categories Lunch
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/400F
- Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
- Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
- Place in the oven for 20 minutes, turning everything over after 10 minutes.
- After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
- Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
- Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
- Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
- Stir in the parmesan and season to taste.
- Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.
Nutrition Facts : Calories 228 kcal, Carbohydrate 20 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 1505 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ROASTED VEGETABLE SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 19
Steps:
- Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
- Right before serving, stir in the thyme and lemon zest.
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
- Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.
ROASTED VEGETABLE SOUP
Provided by Ina Garten
Time 13h15m
Yield 3 to 4 servings
Number Of Ingredients 22
Steps:
- In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
MOROCCAN ROASTED VEGETABLE SOUP
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
Tips:
- Choose the freshest vegetables: The quality of your vegetables will greatly impact the taste of your soup. Choose vegetables that are in season and look fresh and vibrant.
- Roast the vegetables before adding them to the soup: Roasting the vegetables brings out their natural sweetness and flavor. It also helps to caramelize them slightly, which gives the soup a rich, deep flavor.
- Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your soup. The more variety, the more flavorful the soup will be. Some good options include carrots, celery, onions, potatoes, tomatoes, and zucchini.
- Add some herbs and spices: Herbs and spices can help to enhance the flavor of the soup. Some good options include thyme, rosemary, sage, garlic, and black pepper.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and develop. The longer you simmer the soup, the better it will taste.
- Serve the soup with a variety of toppings: Some good options include croutons, cheese, sour cream, and fresh herbs.
Conclusion:
Roasted vegetable soup is a delicious, healthy, and versatile dish that is perfect for any occasion. It is easy to make and can be customized to your own liking. With a few simple tips, you can make a roasted vegetable soup that is sure to impress your family and friends.
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