Are you craving a warm, comforting bowl of soup that's bursting with flavor and packed with nutrients? Look no further! This fire-roasted vegetable soup recipe is inspired by the beloved Mcalister's version, but with a homemade twist that allows you to control the ingredients and savor the deliciousness of fresh, fire-roasted vegetables. This easy recipe is perfect for a quick weeknight dinner or a cozy weekend lunch. It’s a healthy meal, a delicious dish, and one of the best recipes for those looking for quick dinner ideas.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or coconut milk (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Roasting the Vegetables (for maximum flavor!)
Preheat your oven's broiler. Toss the chopped onion, carrots, celery, and bell peppers with olive oil, salt, and pepper on a baking sheet. Broil for 8-10 minutes, flipping halfway through, until the vegetables are slightly charred and tender. This step adds a smoky depth of flavor that elevates the entire soup.
Step 2: Building the Soup
In a large pot or Dutch oven, sauté the zucchini for about 5 minutes until slightly softened. Add the roasted vegetables to the pot along with the crushed tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld beautifully.
Step 3: Blending (optional but recommended)
For a smoother, creamier soup, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if using a regular blender. Be cautious when blending hot liquids.
Step 4: Finishing Touches
Return the blended soup (or unblended, if preferred) to the pot. Stir in the heavy cream or coconut milk (if using) and heat through. Do not boil. Season with additional salt and pepper to taste.
Step 5: Serving and Enjoying
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy this wholesome and satisfying homemade meal.
Cooking Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add protein: Include cooked chicken, chickpeas, or lentils for a heartier soup.
- Make it creamy: Instead of heavy cream, use coconut milk for a vegan-friendly option.
- Customize your veggies: Feel free to add other vegetables like corn, mushrooms, or butternut squash.
- Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate, without cream):
- Calories: Approximately 150-200
- Protein: Approximately 5-7 grams
- Fat: Approximately 5-8 grams
- Carbohydrates: Approximately 20-25 grams
- Fiber: Approximately 4-6 grams
This fire-roasted vegetable soup is a simple yet elegant dish, perfect for any occasion. The homemade touch elevates this easy recipe from a quick dinner idea to a truly delicious and healthy meal. Enjoy the process of creating this comforting and flavorful soup in your own kitchen!