Ready in: 1 hour · Serves: 4-6 · Technique: Roasting and Blending · Storage: Refrigerate for up to 5 days or freeze for 3 months.
Quick Answer
This Roasted Vegetable Soup is creamy, comforting, and perfect for chilly days, bringing seasonal flavors to your holiday table.As the crispness of fall settles over New York City, I find myself drawn to the kitchen, eager to embrace the seasonal bounty. The vibrant colors of pumpkins, root vegetables, and squash don't just inspire me visually; they coax me into creating cozy, heartwarming dishes that bring warmth on those chilly days. This Roasted Vegetable Soup is one such recipe that I've perfected over the years, and it's an absolute delight as we approach Thanksgiving and Christmas gatherings.
A Cozy Holiday Treat
Indulging in a bowl of smooth and creamy roasted vegetable soup is like wrapping yourself in a warm blanket after a brisk walk through Central Park. The combination of sweet roasted vegetables blended into a velvety finish is a harmonious symphony for your taste buds. It's nourishing, comforting, and perfect for sharing with family and friends during the holiday season.
Why You'll Love This Recipe
- Indulging in a bowl of smooth and creamy roasted vegetable soup is like wrapping yourself in a warm blanket after a brisk walk through Central Park.
- The combination of sweet roasted vegetables blended into a velvety finish creates a harmonious symphony for your taste buds.
- It's nourishing and comforting, perfect for sharing with family and friends during the holiday season.
- This recipe embraces the seasonal bounty, using vibrant colors and flavors that brighten up your fall and winter gatherings.
- Easy to customize, so you can swap in your favorite vegetables to make it your own.
Ingredients
This Roasted Vegetable Soup is packed with nourishing ingredients that make it delicious and comforting.
Vegetables and Aromatics
- 1 cup carrots, chopped
- 1 cup sweet potatoes, peeled and diced
- 1 cup red bell peppers, chopped
- 1 medium onion, roughly chopped
- 4 cloves garlic, minced
Seasonings and Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Creaminess
- 1 cup coconut milk
How to Make Roasted Vegetable Soup (Step-by-Step)
This step-by-step guide will help you create a smooth and creamy roasted vegetable soup that's perfect for fall.
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). As the oven warms up, imagine the scent of roasting vegetables filling your kitchen.
Step 2: Prep the Veggies
In a large mixing bowl, combine the carrots, sweet potatoes, red bell peppers, and onion. Add the olive oil, sprinkle with salt, pepper, thyme, and smoked paprika, then toss everything together with a wooden spoon to coat evenly.
Step 3: Roasting Time
Spread the seasoned veggies on a parchment-lined baking sheet and roast for 25-30 minutes, until they are tender and caramelized. Look for golden brown edges and a delightful aroma.
Step 4: Sautéing Garlic
In a large pot over medium heat, add a splash of olive oil and sauté the minced garlic for about a minute until it becomes fragrant.
Step 5: Blending It All Together
Once your roasted veggies are done, transfer them to the pot with the garlic. Pour in the vegetable broth and bring the mixture to a simmer for about 10 minutes, letting the flavors meld.
Step 6: Creamy Finish
Remove the pot from heat and stir in the coconut milk for that creamy texture. Use an immersion blender or a standard blender in batches to blend until smooth.
Step 7: Final Seasoning
Give the soup a taste and adjust the seasoning with salt and pepper as needed for enhanced flavor.
Step 8: Serve and Enjoy
Ladle the soup into bowls, and consider adding a swirl of coconut milk or a sprinkle of fresh herbs for an inviting presentation.
Common Mistakes to Avoid
- Overcrowding the baking sheet: This can lead to steaming rather than roasting. Make sure there's enough space between the vegetables.
- Not allowing the garlic to sauté properly: Garlic can turn bitter if burnt. Sauté it gently and watch it closely.
- Skimping on the seasoning: Taste as you go. It's essential to season the soup well for maximum flavor.
Tips and Tricks for Success
- Make it your own: Feel free to swap in any vegetables you have on hand, like zucchini or cauliflower. Each brings a unique flavor.
- Garnishing: A drizzle of balsamic reduction or a sprinkle of croutons can add a lovely touch to the dish.
- Storage: This soup stores beautifully in the refrigerator for up to 5 days or can be frozen for up to 3 months. When reheating, you may want to add a splash more vegetable broth to loosen it up.
Variations
- Use butternut squash instead of sweet potatoes for a different flavor profile.
- Incorporate additional greens like kale or spinach for a nutritional boost.
- Add a hint of spice with a pinch of cayenne pepper or red pepper flakes.
- Substitute vegetable broth with chicken broth for a non-vegetarian option.
How to Serve
- Ladle the soup into bowls and top with a swirl of coconut milk.
- Add a sprinkle of fresh herbs like parsley or cilantro for a pop of color.
- Serve alongside crusty bread or grilled cheese for a comforting meal.
- Drizzle with balsamic reduction or olive oil for added richness.
Make Ahead and Storage
- Make Ahead: Prepare the soup up to 2 days in advance and store in the refrigerator.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of vegetable broth to loosen if necessary.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Notes / What I Learned
After testing this recipe multiple times, I realized that the quality of the vegetables makes a significant difference in flavor. Also, roasting them until they're caramelized creates a depth that simply boiling them cannot achieve.
Yield and Serving Size
Yield: 6 cups · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 3g protein · 35g carbs · 11g fat
Recipe by:
Creamy Roasted Vegetable Soup for Fall
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the carrots, sweet potatoes, red bell peppers, and onion. Add the olive oil, thyme, smoked paprika, salt, and pepper, then toss everything together to coat evenly.
- Spread the seasoned veggies on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot over medium heat, add a splash of olive oil and sauté minced garlic for about a minute until fragrant.
- Once your roasted veggies are done, transfer them to the pot with the garlic. Pour in the vegetable broth and bring the mixture to a simmer for about 10 minutes.
- Remove the pot from heat and stir in the coconut milk for that creamy texture. Use an immersion blender or a standard blender in batches to blend until smooth.
- Give the soup a taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls, and consider adding a swirl of coconut milk or a sprinkle of fresh herbs for presentation.
Notes
FAQs
- Can I use different vegetables in this soup?
- Absolutely! Feel free to swap in any vegetables you have on hand, such as zucchini, cauliflower, or even parsnips. Each will bring a unique flavor to the soup.
- Is there a low-calorie version of this soup?
- You can reduce the calorie content by using less coconut milk or substituting it with a low-fat milk alternative. However, this may alter the creamy texture.
- Can I make this soup ahead of time?
- Yes, this soup stores beautifully in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just add a splash more vegetable broth when reheating to loosen it up.
- What should I serve with roasted vegetable soup?
- This soup pairs wonderfully with crusty bread, a fresh salad, or even grilled cheese sandwiches for a comforting meal.
- Can I make this soup vegan?
- Yes, this recipe is already vegan-friendly as it contains no animal products. Just double-check that your vegetable broth is also vegan.
