Is there anything better than a cozy fall weekend with the fireplace going, and the smell of an amazing pot of soup on the stove? Not for me at least, and this roasted vegetable soup recipe is perfect for just such a weekend.
When you think about vegetable soup, you’re probably thinking about the soup with chunks of vegetables. Corn, peas, green beans, etc. This roasted vegetable soup is completely different.
This is the type of soup that sticks to your ribs, and is bursting with flavors that tantalize your taste buds. Roasting will do that for a soup. Read on…
Jump to RecipeWhy Roast The Vegetables First?
If you’ve tasted a roasted veggie next to say, and steamed veggie, you know there is no comparison between the two. Roasted vegetables bring a more complex and elevated profile, here’s why:
As the vegetables roast, their natural sweetness is brought center stage. The slight caramelization and char happening as a result of the Maillard reaction takes vegetables from ordinary to extraordinary.
Aside from that, roasting vegetables is similar to reducing a glaze. Much of the water that would dilute the flavor intensity of the soup is roasted out of the vegetables. So, what you’re left with is a “reduction” that’s packed with flavor.
Can You Freeze Roasted Vegetable Soup?
Absolutely. Because there is no cream in the soup (it’s not needed) this soup is an excellent choice for making extra and freezing.
Simply portion out your desired serving size, and store in an airtight container, or vacuum sealed bag. This soup is good in the freezer for up to six months.
To reheat, simply take the roasted vegetable soup out of the freezer and thaw on the counter. Pour the soup into a microwave safe serving bowl and microwave till hot.
Tips For Making Roasted Vegetable Soup
Veggie Selection: Pick vegetables that roast at the same rate, like the root vegetables I use in this recipe.
Veggie Size: Ensure the veggies are cut to about the same size, before roasting them. Ensures even roasting.
Stock: I use homemade chicken stock for its depth of flavor. You can also use vegetable stock if you’re keeping this a vegetarian dish.
Blending: I love to use an immersion blender whenever possible, just for simplicity. In this case however, you really need to use a standard blender in order to get the right consistency.
Soy Sauce: Two tablespoons might seem like a lot, but trust me on this one. The umami from the soy, along with the saltiness is perfect.
Salt: The soup will get plenty of salt from the soy, but salting the veggies slightly before they roast will help season them and draw out moisture.
How To Make Roasted Vegetable Soup
Serves: 4 | Prep Time: 10 mins | Cook Time: 35-40 mins
Ingredients
1 large sweet potato, cut into ½” squares
3 large carrots, cut into 1” pieces
3 large parsnips, cut into 1” pieces
1 large fennel bulb, sliced
3 tbsp olive oil
Kosher salt & fresh ground black pepper, to taste
3 tbsp unsalted butter
2 tbsp all purpose flour
1 cup celery, sliced
1 small yellow onion, diced
2 cloves garlic, minced
4 cups chicken stock
1 14.5 oz. can diced tomatoes, with juice
1 tsp tomato bouillon
2 tbsp soy sauce
1 tsp cumin
1 tsp turmeric
1/4 cup heavy cream or whole milk
Step 1: Preheat the oven to 425°F.
Step 2: Add all vegetables to a large bowl. Drizzle with olive oil and toss to coat.
Step 3: Transfer the glazed vegetables to a parchment paper lined sheet pan, and season with salt and pepper.
Then, place in the preheated oven on the second shelf from the top. Roast the vegetables for 25 minutes, until they’re charred on the outside.
Step 4: Melt butter in a large dutch oven over medium heat. Then add celery, and onions and cook (while stirring) until translucent, about four minutes. Then add minced garlic, and cook an additional one minute. Add flour and stir while cooking it down for another minute.
Step 5: Add the vegetables to the dutch oven. Add the chicken stock, soy sauce, diced tomatoes, bouillon, cumin, and turmeric. Bring to a simmer over medium heat, cover and reduce heat to low. Let them cook for ten minutes.
Step 6: Transfer the vegetables and liquid into a blender, and blend until smooth. Depending on the consistency you like, you may need to add some additional chicken stock.
Step 7: Taste first, and then season with additional salt and pepper as desired. Garnish with sliced peppers or scallions and one tablespoon of heavy cream per bowl.
Ingredients
- 1 large sweet potato cut into ½" squares
- 3 large carrots cut into 1" pieces
- 3 large parsnips cut into 1" pieces
- 1 large fennel bulb sliced
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup celery sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 cup chicken stock
- 2 tbsp soy sauce
- 14.5 oz can diced tomatoes with juice
- 1 tsp tomato bouillon
- 1 tsp cumin
- 1 tsp turmeric
- kosher salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Add all vegetables to a large bowl. Drizzle with olive oil and toss to coat.
- Transfer the glazed vegetables to a parchment paper lined sheet pan, and season with salt and pepper. Then, place in the preheated oven on the second shelf from the top. Roast the vegetables for 25 minutes, until they're charred on the outside.
- Melt butter in dutch oven over medium heat. Add onions and celery, cooking for four minutes. Add garlic and cook for one minute. Add flour and stir while cooking for another minute.
- Add the vegetables to a large dutch oven, or heavy bottom stock pot, along with chicken stock, soy sauce, and diced tomatoes. Bring to a simmer over medium heat, cover and let them cook for 10 minutes.
- Transfer the vegetables and liquid into a blender, and blend until smooth. Depending on the consistency you like, you may need to add some additional chicken stock.
- Taste first, and then season with additional salt and pepper as desired. Garnish with sliced peppers or scallions and one tablespoon of heavy cream per bowl.