Craving a comforting, healthy, and flavorful meal that's quick to make? Look no further! This roasted vegetable soup recipe is the perfect answer. It's a delicious dish bursting with the rich flavors of roasted vegetables, perfect for a cozy weeknight dinner or a light weekend lunch. It's one of those easy recipes that's surprisingly satisfying and packed with goodness. This recipe is a fantastic example of homemade cooking at its best – simple ingredients transformed into a truly special meal.
Ingredients:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: Fresh parsley for garnish
Instructions:
Step 1: Roasting the Vegetables
Preheat your oven to 400°F (200°C). Toss the onion, carrots, celery, bell pepper, and butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. This roasting step is key to developing deep, rich flavors in your soup – it’s what makes this recipe so special compared to a regular vegetable soup.
Step 2: Sautéing the Garlic
While the vegetables are roasting, heat a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic; it should be lightly golden.
Step 3: Combining the Ingredients
Add the roasted vegetables, vegetable broth, diced tomatoes (undrained), thyme, and rosemary to the pot with the sautéed garlic. Bring the mixture to a simmer, then reduce the heat and cook for another 15-20 minutes, allowing the flavors to meld beautifully.
Step 4: Blending (Optional)
For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Remember to vent the lid to avoid pressure buildup.
Step 5: Seasoning and Serving
Season the soup with salt and pepper to taste. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired. This hearty and delicious soup is perfect as a quick dinner idea, a healthy meal for any day of the week, or even a satisfying lunch.
Tips and Variations:
- Add protein: Boost the protein content by adding cooked lentils, chickpeas, or white beans during the last 10 minutes of cooking.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Creamy texture: Stir in a dollop of plain Greek yogurt or cream before serving for a richer, creamier texture. This adds a delicious element without making it too heavy.
- Different vegetables: Feel free to experiment with other vegetables like sweet potatoes, parsnips, or Brussels sprouts.
- 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):
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 200-250
- Protein: 5-7 grams
- Fat: 5-7 grams
- Carbohydrates: 30-35 grams
- Fiber: 5-7 grams
This roasted vegetable soup is a fantastic addition to your collection of best recipes. It’s a simple, healthy, and incredibly delicious meal that's perfect for busy weeknights or relaxed weekends. Enjoy!