Description
This Roasted Vegetable Soup is a comforting and creamy dish made by roasting a medley of fresh vegetables to bring out their natural sweetness, then blending them with vegetable broth and a touch of heavy cream. Perfect for a cozy meal, this soup offers a rich, flavorful experience with simple, wholesome ingredients.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and cut into small, bite-sized pieces
- 1 medium onion, peeled and chopped into roughly 1-inch pieces
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 medium zucchini, halved lengthwise and sliced into 1/2-inch thick half-moons
- 1 red bell pepper, cored and chopped into roughly 1-inch pieces
Seasonings & Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, which will enhance their flavors.
- Prepare Carrots: Peel the carrots and cut them into small, bite-sized pieces to ensure even roasting.
- Chop Onion: Peel and chop the onion into roughly 1-inch pieces for roasting.
- Cube Potatoes: Peel the potatoes and cut them into 1-inch cubes to match the size of other vegetables.
- Slice Zucchini: Cut the zucchini in half lengthwise, then slice into 1/2-inch thick half-moons for roasting.
- Chop Red Bell Pepper: Core and chop the red bell pepper into roughly 1-inch pieces to add color and sweetness.
- Arrange Vegetables: Place all prepared vegetables onto a large baking sheet in a single layer to ensure even roasting.
- Drizzle with Olive Oil: Drizzle the olive oil evenly over the vegetables to help them roast and develop flavor.
- Season Vegetables: Sprinkle garlic powder, dried thyme, salt, and black pepper over the vegetables for seasoning.
- Toss Vegetables: Gently toss the vegetables to coat them well with the oil and seasonings.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and browned.
- Heat Broth: While vegetables roast, heat the vegetable broth in a large pot over medium heat to prepare for blending.
- Add Roasted Vegetables to Broth: Remove the roasted vegetables from the oven and add them to the pot with the heated broth.
- Simmer Soup: Stir and bring the mixture to a gentle simmer over medium heat for 5-10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender and return to the pot.
- Add Cream: Stir in the heavy cream until fully incorporated, adding richness and smooth texture to the soup.
- Heat Thoroughly: Heat the soup over low heat for an additional 2-3 minutes to ensure it is hot throughout.
- Adjust Seasoning: Taste the soup and add more salt, pepper, or herbs as needed for perfect flavor.
- Serve: Serve the soup hot, garnished with fresh herbs or a dollop of extra cream if desired for presentation and added flavor.
Notes
- For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Use an immersion blender carefully to avoid splashing hot soup, or allow the soup to cool slightly before using a regular blender.
- Roasted vegetables can be prepared a day ahead to save time on the day of cooking.
- Customize the soup by adding other root vegetables like parsnips or sweet potatoes.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
