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For this tasty roasted veggie soup, gather these fresh vegetables: - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, diced - 1 small eggplant, diced - 2 carrots, sliced - 1 red onion, quartered - 4 cloves garlic, whole These vegetables bring color and flavor to your soup. Roasting them makes them sweet and soft. To enhance the taste, use these spices: - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste These spices add depth and warmth. The olive oil helps the veggies brown nicely. For the soup base and finish, you need: - 6 cups vegetable broth - Fresh basil for garnish The broth gives your soup a rich flavor. Fresh basil adds a bright touch at the end. {{ingredient_image_1}} Start by washing all your veggies well. Chop the red and yellow bell peppers into small pieces. Dice the zucchini and eggplant into bite-sized cubes. Slice the carrots thinly for even cooking. Quarter the red onion and keep the garlic cloves whole. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Spread all your chopped veggies on the sheet. Drizzle olive oil over them. Then, sprinkle with thyme, smoked paprika, salt, and pepper. Toss everything to coat the veggies evenly. Roast in the oven for 25 to 30 minutes. Stir them halfway through cooking until they turn tender and a bit caramelized. Once your veggies are roasted, take them out of the oven. Add them to a large pot. Pour in the vegetable broth and bring it to a boil over medium heat. Once boiling, reduce the heat and let it simmer for 10 minutes. This lets the flavors blend well. Use an immersion blender to puree the soup until it's smooth. If you use a regular blender, blend in batches. Taste the soup and add more salt and pepper if needed. Serve hot and garnish with fresh basil. To boost the taste, try adding a splash of lemon juice. It brightens up the soup. You can also toss in some fresh herbs like thyme or parsley. They add freshness. For a spicy kick, add red pepper flakes or cayenne. This will warm you up! You really need just a few tools. A sharp knife helps with chopping veggies. A large baking sheet is great for roasting. An immersion blender makes pureeing easy. If you don't have one, a regular blender works too. Just be careful with hot soup! Serve the soup hot with crusty bread. It makes a great meal. You can also add a dollop of yogurt or sour cream on top. This adds creaminess. For a fun twist, sprinkle some croutons for crunch. Enjoy this cozy bowl with family or friends! Pro Tips Use Seasonal Vegetables: Choosing seasonal veggies not only enhances the flavor of your soup but also ensures that you're using the freshest ingredients available. Blend for Texture: For a creamier soup, blend thoroughly. If you prefer a chunkier texture, blend only half of the mixture and leave the rest as is. Experiment with Spices: Feel free to add your favorite spices or herbs, such as cumin or oregano, to personalize the flavor profile of your soup. Garnish Creatively: Besides fresh basil, consider garnishing with a drizzle of olive oil, a sprinkle of feta cheese, or toasted seeds for added flavor and texture. {{image_2}} You can make your roasted veggie soup more filling by adding protein. Great choices include cooked beans, lentils, or diced chicken. For a vegetarian option, try adding chickpeas or tofu. These proteins give your soup flavor and texture. If you use canned beans, rinse them well before adding. This keeps your soup clean and fresh. Feel free to switch up the vegetables in your soup. Try adding butternut squash, sweet potatoes, or broccoli. Each veggie brings a unique taste and color. You can also use seasonal vegetables to keep it fresh. Just remember to chop them evenly for even cooking. The more variety, the more fun your soup will be! While vegetable broth is great, you can try different broths for added depth. Chicken broth adds a rich flavor if you eat meat. For a twist, use miso broth for a savory taste. You can even make your own broth from veggie scraps. This way, you control the flavor and ingredients while being eco-friendly. Enjoy experimenting with these ideas! After enjoying your roasted veggie soup, let it cool. Place it in an airtight container. Store it in the fridge. It will stay fresh for up to four days. If you want to keep it longer, consider freezing it. To freeze the soup, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. Label the containers with the date. It can last up to three months in the freezer. When ready to eat, thaw the soup in the fridge overnight. You can also use the microwave or stovetop. If using the stovetop, heat it on medium. Stir often until it warms through. Add a bit of water or broth if it seems thick. Enjoy your delicious soup! Yes, you can use frozen vegetables. They are a great option when fresh veggies are not available. Just remember to let them thaw before roasting. This helps them cook evenly. You might need to roast them a bit longer since they have more moisture. To make this soup creamier, add a splash of cream or coconut milk. You can also blend in some cooked potatoes or cashews for a nice, smooth texture. Another option is to stir in some Greek yogurt right before serving. This adds creaminess and a tangy flavor. Many herbs work well with roasted veggie soup. Try adding fresh parsley or dill for a bright taste. Oregano or rosemary also adds depth to the flavor. Experiment with different herbs to find your favorite mix. They can really enhance your soup’s taste. In this blog post, we explored fresh vegetables, spices, and broth for a tasty soup. I walked you through preparation, roasting, and cooking steps. Tips on flavor, equipment, and serving ideas will help you succeed. We discussed variations, storage methods, and answered common questions, like using frozen veggies or making the soup creamier. Remember, cooking soup should be fun and creative. Use the tips and make it your own! Enjoy every bowl you create.

Roasted Rainbow Veggie Soup

A vibrant and flavorful soup made with a variety of roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 piece red bell pepper, chopped
  • 1 piece yellow bell pepper, chopped
  • 1 piece zucchini, diced
  • 1 piece small eggplant, diced
  • 2 pieces carrots, sliced
  • 1 piece red onion, quartered
  • 4 cloves garlic, whole
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth
  • to taste salt and pepper
  • for garnish fresh basil

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • On the baking sheet, spread out the chopped red pepper, yellow pepper, zucchini, eggplant, carrots, red onion, and whole garlic cloves.
  • Drizzle the olive oil over the vegetables, then sprinkle with dried thyme, smoked paprika, salt, and pepper. Toss everything together until well coated.
  • Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
  • Once roasted, remove the baking sheet from the oven and add the vegetables to a large pot.
  • Pour the vegetable broth into the pot with the roasted veggies and bring it to a boil over medium heat.
  • Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
  • Use an immersion blender or a regular blender to puree the soup until smooth (blend in batches if using a regular blender).
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Serve the soup hot, garnished with fresh basil.

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, soup, vegan, vegetables