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- 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, diced - 1 eggplant, diced - 1 carrot, chopped - 1 onion, diced - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish When making roasted vegetable soup, fresh ingredients shine through. You want ripe, colorful veggies. Look for peppers with smooth skin and no blemishes. Zucchini should be firm, while eggplants feel slightly heavy. Choose carrots that snap easily and onions that feel solid. Fresh garlic smells strong and sweet. - Always check for firmness and color. - Seasonal veggies taste the best. In spring, use asparagus. In fall, add squash. - Add spices like cumin or curry for warmth. - For protein, toss in cooked beans or lentils. {{ingredient_image_1}} Start by washing all your fresh veggies. You want them clean and ready. Next, chop the red and yellow bell peppers into bite-sized pieces. Dice the zucchini and eggplant, and chop the carrot and onion. Mince the garlic. In a large bowl, mix your chopped vegetables. Drizzle two tablespoons of olive oil over them. Add one teaspoon of dried thyme, one teaspoon of paprika, and salt and pepper to taste. Toss everything well. Make sure all pieces are coated evenly. Preheat your oven to 425°F (220°C). This high heat helps caramelize the veggies. Spread the mixed vegetables onto a parchment-lined baking sheet. Make sure they are in a single layer. This helps them roast evenly. Roast the veggies for 25-30 minutes. They should be tender and lightly browned. Stir them halfway through for even cooking. The sweet aroma will fill your kitchen and make you hungry! Once the veggies are roasted, move them to a large pot. Pour in four cups of vegetable broth. Bring this mixture to a simmer for 10-15 minutes. This step helps blend the flavors nicely. For blending, an immersion blender works great. It keeps things easy and mess-free. If you want a smooth soup, blend everything until it’s creamy. If you prefer a chunkier texture, blend only half of it. This gives you a nice mix of smooth and chunky bits. Taste and adjust the seasoning as needed, then serve hot. Enjoy your delicious soup! To achieve caramelization, make sure your vegetables are in a single layer. This helps them cook evenly. I recommend using parchment paper on your baking sheet. It stops sticking and helps with cleanup. Roasting at 425°F (220°C) makes the edges crisp and brings out the natural sweetness. Avoiding sogginess is key. Don’t overcrowd the pan. If you pile too many veggies together, steam forms. This prevents that nice, roasted flavor you want. Adding lemon juice is a great way to brighten the soup. Citrus cuts through the richness and balances the flavors. You can squeeze in some fresh juice right before serving. Adjust spice levels to suit your taste. If you love heat, add red pepper flakes. For a milder soup, stick with the herbs in the recipe. Tasting as you go will help find the right balance. Roasted vegetable soup pairs well with crusty bread. A good slice of sourdough or a baguette works wonders. You can also serve it with a side salad for a complete meal. For creative garnishes, try a swirl of olive oil on top. Fresh basil leaves add a pop of color and flavor. A sprinkle of grated cheese can also add extra richness. Make it your own! Pro Tips Use Seasonal Vegetables: Select vegetables that are in season for the best flavor and nutrition. Blend for Texture: </strongAdjust the blending time based on your preference for a smooth or chunky soup. Flavor Boosting: Add a splash of lemon juice or a dash of hot sauce for an extra flavor kick. Storage Tips: This soup can be stored in the refrigerator for up to 5 days or frozen for later use. {{image_2}} You can easily make this soup vegan. Just use vegetable broth instead of chicken broth. This swap keeps the soup plant-based and tasty. To add protein, try adding lentils or chickpeas. Both options boost nutrition and flavor. To keep your soup gluten-free, check all labels. Ensure the broth and any toppings are free of gluten. You can sprinkle gluten-free croutons on top for a nice crunch. They add texture without any gluten risks. Change the veggies based on the season. In summer, use fresh tomatoes or corn. In fall, add squash or sweet potatoes. For special occasions, you might add herbs like rosemary or thyme. These small changes make the soup feel festive and fresh. Let the soup cool down completely before storing. This helps keep it fresh. Use airtight containers to keep out air and moisture. Glass jars work well, and you can also use plastic containers. Just make sure they are safe for the freezer if you plan to freeze. To freeze the soup, pour it into containers, leaving space at the top. The soup will expand as it freezes. It’s best to freeze the soup in single-serving portions. To reheat, take the container out of the freezer and let it thaw in the fridge overnight. You can also microwave it directly from frozen. Heat in short bursts, stirring in between. This ensures even heating. In the fridge, the soup stays fresh for about 3 to 4 days. Make sure to check for any signs of spoilage. If it smells sour or looks off, it’s best to throw it away. Always trust your senses; they can guide you well when it comes to food safety. Yes, you can use frozen vegetables. They are convenient and save time. Just make sure to thaw them before roasting. This helps them cook evenly. You may need to adjust roasting time since frozen veggies may release more water. Roasted vegetables are full of vitamins and minerals. They provide fiber, which helps digestion. Roasting brings out natural sugars, making them sweeter. This method also retains nutrients better than boiling. Overall, they make a tasty and healthy addition to your diet. To add some heat, try these tips: - Add crushed red pepper flakes while roasting. - Mix in fresh chili peppers when blending. - Stir in a splash of hot sauce after blending. Adjust the spice to fit your taste. Absolutely! This soup tastes even better the next day. You can make it and store it in the fridge. Just let it cool and place it in an airtight container. It will last up to five days. If your soup is too thick, add more broth or water. Stir it in gradually until you reach your desired consistency. Heat it back up on the stove after adding liquid. Adjust the seasoning after adding more liquid if needed. Yes, many brands offer low-sodium vegetable broth. You can also make your own at home. Use fresh vegetables, herbs, and spices without added salt. This allows you to control the sodium content in your soup. In this post, we covered all the essential steps to make delicious roasted vegetable soup. You learned about key ingredients, proper vegetable selection, and cooking techniques. We also shared tips for storage and creative variations to match your tastes. Remember, using fresh veggies makes a huge difference in flavor. Enjoy experimenting with spices and toppings! Make this soup your own by adjusting ingredients, and savor every spoonful. Happy cooking!

Roasted Rainbow Vegetable Soup

A vibrant and healthy soup made with a variety of roasted vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 piece red bell pepper, chopped
  • 1 piece yellow bell pepper, chopped
  • 1 piece zucchini, diced
  • 1 piece eggplant, diced
  • 1 piece carrot, chopped
  • 1 piece onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, combine the red and yellow bell peppers, zucchini, eggplant, carrot, onion, and garlic.
  • Drizzle olive oil over the vegetables and sprinkle with thyme, paprika, salt, and pepper. Toss everything to coat evenly.
  • Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  • Once roasted, transfer the vegetables to a large pot and add the vegetable broth. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
  • Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender). If you prefer a chunkier soup, blend only half of it.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh basil leaves.

Notes

For a chunkier texture, blend only half of the soup.
Keyword healthy, roasted, soup, vegetable