Description
A cozy and flavorful Hearty Roasted Vegetable Soup made with a medley of roasted root vegetables, bell pepper, zucchini, and aromatic herbs. This vegan soup is perfect for warming up on chilly days and is packed with nutrients and wholesome ingredients.
Ingredients
Scale
Vegetables
- 2 large carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 2 medium potatoes (cubed)
- 1 small butternut squash (peeled and cubed)
- 1 red bell pepper (chopped)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 4 cloves garlic (unpeeled)
Seasonings and Liquids
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat and Prep Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, arrange the chopped carrots, parsnips, potatoes, butternut squash, red bell pepper, zucchini, red onion wedges, and unpeeled garlic cloves. Drizzle everything evenly with olive oil and season with salt, black pepper, dried thyme, and smoked paprika. Toss thoroughly to ensure each piece is coated.
- Roast the Vegetables: Roast the prepared vegetables in the oven for 30 to 35 minutes until they are golden brown and tender. Halfway through roasting, stir the vegetables to promote even cooking and caramelization.
- Prepare the Soup Base: Once roasted, remove the garlic cloves and carefully squeeze the softened garlic out of their skins into a large soup pot. Add the roasted vegetables, vegetable broth, diced tomatoes, and tomato paste to the pot.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 10 to 15 minutes, allowing the flavors to meld together.
- Blend the Soup: Use an immersion blender to partially blend the soup to your preferred consistency, leaving some texture for a rustic feel. Alternatively, blend in batches for a smoother texture.
- Finish and Serve: Stir in the balsamic vinegar and taste to adjust seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley if desired.
Notes
- You can substitute or add any root vegetables you prefer, such as sweet potatoes or turnips.
- For added protein, stir in cooked lentils or white beans towards the end of cooking.
- This soup freezes very well and often develops an even richer flavor when reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 9g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
