Roasted vegetable soup is ideal for anyone who wants something healthy, tasty and easy to prepare. With minimal effort, you get a dish that will warm your soul and body.
As the temperatures drop and the days get shorter, there’s no better way to warm up than with a delicious homemade soup. Roasted vegetable soup is not only easy to prepare, but also incredibly tasty and healthy. The roasted vegetables add depth of flavor, while the creamy texture provides real comfort in the bowl. This soup is the perfect choice for cold autumn or winter days!
Why choose roasted vegetables?
Roasting vegetables in the oven results in a special caramelization that emphasizes their sweetness and taste. This adds a rich, almost smoky note to the soup that is difficult to achieve with regular cooking. You can also use any seasonal vegetable for this recipe, which means that the soup is always fresh and adapted to the current season.
Ingredients
You will only need a few basic ingredients to prepare this soup:
- red bell pepper,
- carrots,
- garlic,
- hokkaido pumpkin,
- onions,
- tomato,
- olive oil,
- salt,
- water and
- bouillon cube.
Preparation tips:
- Use seasonal vegetables: Although carrots, potatoes, onions and peppers are classic ingredients, you can experiment with cauliflower, zucchini, celery,… You can choose any vegetable you like.
- Storage: You can refrigerate the soup for up to 3 days or freeze it for later use. After heating it, add a little more water or soup base to reach the right consistency.
- Add protein: For a more filling version, you can add cooked lentils or chickpeas to the soup.
Recipe
Simple and delicious roasted vegetables soup
Ingredients
- 2 red bell peppers 180 g
- 1 carrot 120 g
- 1 garlic head
- 300 g 1/2 small hokkaido pumpkin
- 1 onion
- 250 g or five tomato
- 10 g 1tbsp olive oil
- 8 g 1/2 tbsp salt
- 500 ml 2 1/4 cup water
- 1 bouillon cube
Instructions
- Peel the pumpkin, onion, garlic and carrots, then cut all the vegetables into larger pieces.
- Put baking paper on the baking pan and spread all the vegetables on it.
- Add salt and oil to the vegetables and mix.
- Bake for 35 minutes in a preheated oven at 200 °C (392° F).
- When the vegetables are cooked, put them in a pot with 500 ml (2¼ cup) of water and one bouillon cube.
- Mix everything together in a mixer or with a stick blender to get a creamy texture.
- Then boil the soup and serve.
