Roasted Vegetable Soup

This Mediterranean-inspired Roasted Vegetable Soup is the ultimate comfort food for chilly evenings. By roasting the base vegetables first, you unlock a deep, caramelized sweetness that fresh vegetables alone cannot provide. The soup is built on a rich, homemade vegetable stock made from roasted scraps, ensuring every spoonful is packed with flavor. It's a vibrant, chunky broth featuring tender potatoes, zucchini, and carrots, finished with bright green peas and tiny alphabet pasta for texture. Perfect for a cozy weeknight dinner or a potluck contribution, this vegan dish is simple to prepare yet tastes like it simmered all day. It's wholesome, satisfying, and incredibly versatile, allowing you to swap in whatever seasonal produce you have on hand.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 180

Dietary: Vegan

Description

This Mediterranean-inspired Roasted Vegetable Soup is the ultimate comfort food for chilly evenings. By roasting the base vegetables first, you unlock a deep, caramelized sweetness that fresh vegetables alone cannot provide. The soup is built on a rich, homemade vegetable stock made from roasted scraps, ensuring every spoonful is packed with flavor. It's a vibrant, chunky broth featuring tender potatoes, zucchini, and carrots, finished with bright green peas and tiny alphabet pasta for texture. Perfect for a cozy weeknight dinner or a potluck contribution, this vegan dish is simple to prepare yet tastes like it simmered all day. It's wholesome, satisfying, and incredibly versatile, allowing you to swap in whatever seasonal produce you have on hand.

Directions

1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Spread the carrots, celery, tomatoes, turnips, onions, leek, and garlic cloves out in a single layer on a large baking sheet.
3
Sprinkle the vegetables with dried thyme and drizzle evenly with 1/4 cup of olive oil. Toss to coat.
4
Roast the vegetables for approximately 1 hour, or until they are well-browned and tender.
5
Transfer the roasted vegetables to a large stockpot. Cover them with 8 cups of water and add the bay leaf.
6
Bring the pot to a simmer over medium-high heat, then reduce heat to low. Simmer uncovered for 45 minutes to create the stock.
7
Remove the pot from heat and allow the stock to cool slightly. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set aside 6 cups of this stock for the soup.
8
Heat 2 tablespoons of olive oil in a large heavy pot over medium heat.
9
Add the chopped onion and celery to the pot. Sauté, stirring occasionally, until softened and tender, about 5 minutes.
10
Stir in the chopped carrots and diced potatoes. Cook for 2-3 minutes, tossing to coat in the oil.
11
Add the chopped zucchini to the pot and stir to combine.
12
Pour in the 6 cups of prepared roasted vegetable stock and the chopped canned tomatoes.
13
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the potatoes and carrots are tender, about 15 to 20 minutes.
14
Stir in the tiny pasta and frozen peas. Simmer uncovered for an additional 5 minutes, or until the pasta is al dente and the peas are heated through.
15
Remove from heat. Discard the bay leaf if still present. Taste and adjust seasoning with salt and pepper if desired.
16
Serve the soup hot in bowls.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.0g5%
Sodium 150mg7%
Total Carbohydrate 25.0g9%
Dietary Fiber 4.0g16%
Sugars 5.0g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/roasted-vegetable-soup/