**Oven-Baked Vegetable Soup: A Hearty and Flavorful Delight**
Indulge in a symphony of flavors with our oven-baked vegetable soup, a culinary masterpiece that showcases the vibrant colors and natural sweetness of fresh vegetables. Roasted to perfection, each ingredient brings its unique character to this hearty and comforting dish. From the earthy sweetness of carrots and parsnips to the delicate crunch of celery and bell peppers, every spoonful is a celebration of nature's bounty. Enhanced with aromatic herbs and a rich vegetable broth, this soup is a symphony of flavors that will warm your soul on a chilly day. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to delight your senses.
**Additional Delectable Recipes to Explore:**
* **Creamy Spinach Soup:** Dive into a velvety embrace of flavors with this luscious spinach soup, a symphony of creamy textures and vibrant green hues. Fresh spinach, sautéed onions, and a touch of nutmeg harmonize perfectly, creating a comforting and satisfying dish that will leave you craving for more.
* **Roasted Tomato Soup with Grilled Cheese Croutons:** Experience the perfect balance of tangy and sweet in this roasted tomato soup, where sun-ripened tomatoes take center stage. Toasted croutons made from grilled cheese sandwiches add a delightful crunch and cheesy flavor, elevating this soup to an irresistible comfort food.
* **Easy Minestrone Soup:** Embark on a culinary journey through Italy with our minestrone soup, a vibrant and hearty dish that showcases the best of Mediterranean flavors. Fresh vegetables, tender pasta, and a flavorful broth come together in this classic soup, promising a satisfying and wholesome meal that will transport your taste buds to the heart of Italy.
* **Creamy Mushroom Soup:** Indulge in the earthy elegance of this creamy mushroom soup, a culinary masterpiece that highlights the rich, umami flavors of mushrooms. Fresh mushrooms, sautéed onions, and a touch of white wine create a velvety smooth and deeply satisfying soup that will impress even the most discerning palate.
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.
OVEN BAKED VEGETABLES
Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! -Joann Jensen (daughter), Lowell, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
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 :
OVEN BAKED VEGETABLE SOUP
One of my flat mates at uni taught me this, I had never baked a soup before and have never seen another recipe which features it.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 200C(400F).
- Toss all veg except tomatoes with the honey and oil in a roasting dish. Add the herbs and roast for 30 minutes. Add the tomatoes, reduce heat to 190C(375F) and roast for another 30 minutes.
- Remove herbs and liquidize the remaining vegetables adding stock until you reach the desired consistency.
- Place soup in an ovenproof dish and bake for a further 20 minutes, serve with hot buttered toast.
Nutrition Facts : Calories 210.3, Fat 14.1, SaturatedFat 1.8, Sodium 45.7, Carbohydrate 20.9, Fiber 4.5, Sugar 12.3, Protein 2.7
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 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.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- 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.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
Tips:
- Use a variety of vegetables: The more colorful your soup, the more nutrients it will contain. Some good options include carrots, celery, onions, potatoes, tomatoes, and green beans.
- Roast the vegetables before adding them to the soup: This will give them a slightly caramelized flavor and help them to retain their nutrients. To roast the vegetables, simply toss them with a little olive oil and salt and pepper, and then roast them at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender.
- Use vegetable broth instead of water: This will give the soup a more flavorful base. If you don't have vegetable broth on hand, you can use chicken broth or beef broth, but be sure to dilute it with water so that the soup is not too salty.
- Add some herbs and spices: This will help to enhance the flavor of the soup. Some good options include thyme, rosemary, sage, garlic, and onion powder.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and develop. If you are short on time, you can simmer the soup for a shorter amount of time, but the flavor will not be as good.
- Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh herbs: This will add a bit of richness and creaminess to the soup.
Conclusion:
Oven-baked vegetable soup is a delicious, healthy, and easy-to-make meal. It is perfect for a weeknight dinner or a weekend lunch. The soup can be made ahead of time and reheated, or it can be frozen for later use. With a little planning, you can enjoy oven-baked vegetable soup all year long.
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