Roasted Vegetable Soup
Introducing a hearty and wholesome delight: Roasted Vegetable Soup. This recipe is a symphony of flavors and colors, featuring a medley of roasted eggplant, cauliflower, onions, bell peppers, tomatoes, zucchini, and carrots, all infused with aromatic spices and transformed into a velvety soup.
The vegetables are seasoned with a blend of smoked paprika, chili powder, turmeric, garlic powder, and more, then roasted to perfection, releasing their natural sweetness and depth of flavor. As they roast, the kitchen fills with an irresistible aroma, promising a comforting and nourishing meal. After blending with creamy coconut milk and savory chicken or vegetable stock, the result is a luxurious soup that’s as satisfying as it is nutritious.
Whether enjoyed as a cozy weeknight dinner or served at a gathering with friends, this Roasted Vegetable Soup is sure to warm both hearts and bellies alike.
Roasted Vegetable Soup
Ingredients:
1 eggplant, peeled and cubed
1/2 head cauliflower, cut into large florets
2 onions, quartered
2 red bell peppers, halved
2 heads of garlic – 1/4 removed from top drizzle with olive oil , salt /pepper wrap in foil
3 large tomatoes, quartered
1 medium zucchini, cut into large chunks
5 large carrots, peeled and roughly chopped
2 tablespoons olive oil
5 cups chicken or vegetable stock
1 cup full fat coconut milk (or half and half, if you prefer)
Spices to taste – salt pepper , smoked paprika , chili powder , turmeric, vegeta (Eastern European spice can o be found on Amazon ) garlic powder
Fresh thyme sprinkle over veggies
Instructions:
Preheat oven 400
Season veggies with the above spices and olive oil . Roast veggies until carrots are done
Transfer the veggies to the pot , juiced and all add the broth .
Bring to a boil , cook on medium low for about 5 minutes.
Add the coconut milk .
Blend the soup with either and immersion blender or a regular blender ! Taste soup if more spices are needed
I added a handful of spinach , and topped mine with roasted chickpeas and sautéed shimeji mushrooms .
Notes:
Variety of Vegetables: This soup boasts a diverse array of roasted vegetables, including eggplant, cauliflower, onions, bell peppers, tomatoes, zucchini, and carrots, providing a rich depth of flavor and a nutritional boost.
Roasting Technique: Roasting the vegetables before incorporating them into the soup intensifies their natural sweetness and adds a delightful caramelized flavor, enhancing the overall taste experience.
Spice Blend: A custom blend of spices, including smoked paprika, chili powder, turmeric, garlic powder, and vegeta, infuses the soup with layers of warmth and complexity, complementing the sweetness of the roasted vegetables.
Coconut Milk: The addition of full-fat coconut milk or half and half contributes a luxurious creaminess to the soup, adding richness without overpowering the flavors of the vegetables.
Fresh Thyme: Sprinkling fresh thyme over the seasoned vegetables before roasting elevates the aroma and adds a subtle herbal note to the dish.
Blending Technique: Blending the soup until smooth with either an immersion blender or a regular blender creates a velvety texture, ensuring a silky consistency that’s a pleasure to enjoy.
Customization: Feel free to adjust the spices according to personal taste preferences, adding more or less to achieve the desired level of flavor intensity.
Topping Options: Enhance the soup with additional toppings such as a handful of spinach, roasted chickpeas, or sautéed shimeji mushrooms, adding texture and visual appeal to the dish while providing extra flavor dimensions.
Storage and Serving: This soup can be made ahead of time and reheated before serving, making it a convenient option for busy weeknights or meal prep. Enjoy it as a comforting meal on its own or pair it with crusty bread for a satisfying and wholesome experience.
Nutrition Information:
Calories: 250 | Protein: 5 grams | Fat: 15 grams | Carbohydrates: 25 grams | Dietary Fiber: 5 grams
Frequently Asked Questions:
Can I use different vegetables in the Roasted Vegetable Soup?
Yes, you can customize the vegetables based on your preferences.
Consider using seasonal produce for freshness.
Is it necessary to peel the eggplant for the soup?
Peeling the eggplant is optional and depends on personal preference.
The skin adds fiber but can be left out for a smoother texture.
Can I substitute coconut milk with another option?
Yes, you can use half-and-half or another milk alternative if you prefer.
Adjust the quantity based on your taste and dietary preferences.
Are there alternatives to the specified spices?
Feel free to experiment with your favorite spices.
Common alternatives include cumin, coriander, or curry powder for added flavor.
How long should I roast the vegetables?
Roast the vegetables until they are tender and the carrots are cooked through.
This typically takes about 30-40 minutes, depending on your oven.
Can I make this soup ahead of time?
Absolutely! The flavors often deepen when allowed to meld, making it a great make-ahead dish. Refrigerate and reheat as needed.
Is there a recommended method for blending the soup?
You can use an immersion blender directly in the pot or transfer the soup to a regular blender.
Blend until smooth or leave some texture, depending on your preference.
Are there other suggested toppings besides spinach, chickpeas, and mushrooms?
Get creative with toppings! Try croutons, a dollop of Greek yogurt, or a sprinkle of fresh herbs like parsley or cilantro.
Can I adjust the spiciness of the soup?
Yes, you have control over the spice level.
Add more or less chili powder, red pepper flakes, or other preferred spices to suit your taste.
Can I freeze the Roasted Vegetable Soup?
Yes, this soup freezes well. Store it in airtight containers, leaving some space for expansion, and thaw before reheating on the stove or in the microwave.