Description
This Hearty Roasted Vegetable Soup features a medley of roasted root vegetables and garden-fresh produce, simmered together for a comforting and flavorful vegan meal. Roasting the vegetables enhances their natural sweetness and adds depth to the soup, making it perfect for chilly days or whenever you crave a nutritious, warming dish.
Ingredients
Scale
Vegetables
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, quartered
- 4 cloves garlic, peeled
Seasonings and Liquids
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, place the carrots, parsnips, sweet potato, red bell pepper, zucchini, red onion, and garlic. Drizzle with olive oil and sprinkle evenly with salt, black pepper, dried thyme, and smoked paprika. Toss thoroughly to coat all the vegetables evenly. Spread them out in a single layer to ensure even roasting. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
- Simmer the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth, canned diced tomatoes with their juice, tomato paste, and balsamic vinegar. Bring the mixture to a simmer over medium heat. Let it cook gently for 10 to 15 minutes to let the flavors meld perfectly.
- Blend and Adjust: For a smoother soup, use an immersion blender to partially blend the mixture to your desired consistency. Alternatively, leave it chunky for a rustic texture. Taste the soup and adjust the seasoning as needed with extra salt or pepper.
- Serve: Ladle the soup into bowls and optionally garnish with fresh parsley. Serve hot and enjoy your hearty, nutritious roasted vegetable soup.
Notes
- This soup keeps well refrigerated for up to 4 days and freezes beautifully for longer storage.
- You can customize the vegetable mix with what you have on hand, such as butternut squash or mushrooms for added flavor and variety.
