Perfect Roasted Veggie Soup: A Comforting Recipe

Feeding my family can sometimes feel like a circus act, juggling everyone’s preferences while trying to sneak in some actual nutrition. Then there are days when I feel like I need a big bowl of comfort, but still want it to be loaded with veggies. That’s where this roasted veggie soup comes in. I remember the first time I made it. It was a particularly chaotic Tuesday – school pickup was late, someone forgot their homework, and my toddler decided to paint the walls with yogurt. I needed something easy, healthy, and, most importantly, delicious. I had a bunch of veggies that were about to go south in the fridge, so I decided to roast them up and turn them into roasted veggie soup. It was seriously a lifesaver! What makes this roasted veggie soup memorable is that even my pickiest eater asked for seconds!

It’s a recipe that has saved my sanity on more than one occasion. It’s easily adaptable, forgiving if you mess up (because we all do!), and, most importantly, gets those veggies into my family’s bellies. This roasted veggie soup fits perfectly into my family life because it’s quick, uses up what we have, and everyone loves it! It’s a regular in our rotation now, especially during the colder months.

So, fellow kitchen warriors, if you’re looking for a warm, comforting, and healthy meal that even the kids will love, stick around! I’m here to share my sanity-saving roasted vegetable soup recipe. Let’s get cooking!

INGREDIENTS You’ll Need:

Trust me, this roasted veggie soup ingredient list is short because mama doesn’t have time for fancy! Here’s what you’ll need:

• 1 large onion, chopped: Adds a sweet and savory base to the soup.
• 2 carrots, chopped: Adds sweetness and color.
• 2 celery stalks, chopped: Contributes to the aromatic foundation.
• 1 bell pepper (any color), chopped: Adds a pop of flavor and nutrients.
• 2 cloves garlic, minced: Because everything is better with garlic!
• 1 butternut squash, peeled, seeded, and cubed: Adds creaminess and sweetness. If you have extra butternut squash, you might like this Butternut Squash Soup Recipe
• 1 head of broccoli, cut into florets: Adds a dose of vitamins and a slightly bitter note.
• 4 cups vegetable broth: Forms the liquid base of the soup.
• 2 tablespoons olive oil: For roasting the veggies to perfection.
• 1 teaspoon dried thyme: Adds a warm, earthy flavor.
• 1/2 teaspoon salt: Enhances the flavors.
• 1/4 teaspoon black pepper: Adds a touch of spice.
• Optional: Fresh herbs (parsley, basil) for garnish: A little freshness goes a long way!

No worries if you don’t have butternut squash – I use sweet potatoes all the time in my roasted veggie soup. You can grab most of these ingredients at Target while doing your regular grocery run. This roasted veggie soup doesn’t have to break the bank either. Frozen veggies work great in a pinch! Just thaw them a bit before roasting. Here’s a roasted veggie soup trick that saved my sanity: chop all the veggies on Sunday and store them in the fridge until you’re ready to roast. It cuts down on prep time during the week! My family loves when I add extra garlic! It makes the whole house smell amazing.

Storage Wisdom: Leftover roasted veggie soup can be stored in an airtight container in the fridge for up to 3 days. It actually tastes better the next day!

Let’s Make it Happen!

Okay, fellow moms, let’s get this roasted veggie soup show on the road! Don’t worry, it’s easier than folding a fitted sheet.

1. Preheat your oven to 400°F (200°C). This is key for getting those veggies nice and caramelized.
2. Prepare the Veggies: In a large bowl, toss the onion, carrots, celery, bell pepper, butternut squash, broccoli, and garlic with olive oil, thyme, salt, and pepper. Make sure all the veggies are coated evenly with the oil and spices.
3. Roast the Veggies: Spread the vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through to ensure even cooking. Here’s where I used to mess up my roasted veggie soup – I wouldn’t roast them long enough. Don’t make my mistake!
4. Blend the Soup: Once the vegetables are roasted, transfer them to a large pot or Dutch oven. Pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Puree the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! This is when your roasted veggie soup should smell amazing!
6. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or thyme to your liking.
7. Serve: Ladle the roasted veggie soup into bowls and garnish with fresh herbs, if desired.

In my chaotic kitchen, this roasted veggie soup usually takes about an hour from start to finish. While your roasted veggie soup is doing its thing, pour yourself that well-deserved coffee! Don’t panic if your roasted veggie soup looks a little chunky before blending. That’s perfectly normal! It will all come together beautifully once you blend it. Here is a roasted veggie soup family tested shortcut: use pre-cut veggies! It saves so much time!

How We Love to Eat This!

My family devours this roasted veggie soup when I serve it with grilled cheese sandwiches. It’s the perfect cozy combination! The kids love dipping their sandwiches in the soup. This roasted veggie soup is perfect for those crazy weeknight dinners. It’s quick, easy, and healthy – a total win!

Presentation tips that actually matter to families: Serve it in fun bowls! My kids love eating out of their animal-shaped bowls. Leftover ideas because we always have them: Use leftover roasted veggie soup as a base for pasta sauce. Just add some cooked ground beef or sausage and simmer until thickened.

Seasonal Variations: In the fall, I add a pinch of cinnamon and nutmeg for a warm, spiced flavor. In the summer, I add a squeeze of lemon juice for a bright, refreshing twist.

Guest/Friend Reactions: I served this roasted veggie soup to my friend Sarah last week, and she couldn’t believe it was so healthy because it tasted so rich and flavorful. She immediately asked for the recipe! If your kids love this, they’ll go crazy for this Spicy Black Bean Soup Recipe. I also love to serve this soup with a side of crusty bread for dipping, which reminds me of this Homemade Garlic Soup.

FAQs: Your Questions Answered

Okay, mamas, let’s tackle some of those burning questions you might have about this roasted veggie soup. I’ve been there, I get it!

Can my picky eater handle this roasted veggie soup?

This is a big one, right? Honestly, it depends on your picky eater. The roasting process sweetens the vegetables, which can make them more appealing. Try serving a small portion with something they already love, like crackers or grilled cheese. You can also adjust the veggies to include more of what they like and less of what they don’t. If you are worried about texture, you can also add a little heavy cream or coconut milk to the roasted veggie soup to make it extra creamy.

What if I burn my roasted veggie soup? (Asking for a friend… okay, it was me!)

We’ve all been there! If you only slightly burned it, carefully scoop the unburned soup into a clean pot, avoiding the burnt bits at the bottom. If it’s badly burned, it’s probably best to start over. Next time, set a timer and check on it frequently!

Can I make this roasted veggie soup ahead for meal prep?

Absolutely! This roasted veggie soup is perfect for meal prep. It actually tastes better the next day after the flavors have had a chance to meld. Store it in an airtight container in the fridge for up to 3 days, or freeze it for longer storage.

What kind of vegetables work best in this roasted veggie soup?

The possibilities are endless! I typically use onion, carrots, celery, bell pepper, butternut squash, and broccoli, but you can also add sweet potatoes, zucchini, cauliflower, Brussels sprouts, or even beets. Use whatever you have on hand! The best roasted veggie soup is the one that uses up those veggies in your fridge!

Can I make this a vegan roasted vegetable soup?

Yes! This recipe is naturally vegan if you use vegetable broth. Just double-check the ingredients of your broth to make sure it doesn’t contain any animal products. So simple to make vegan roasted veggie soup!

Is this a healthy roasted veggie soup?

Yes, this healthy roasted veggie soup is packed with vitamins, minerals, and fiber from all those delicious roasted vegetables. It’s a great way to sneak in extra veggies for the whole family!

Can I add protein to this roasted veggie soup?

Definitely! Cooked chicken, sausage, or chickpeas would be great additions. You can also top it with a dollop of Greek yogurt for extra protein and creaminess.

Final Thoughts:

This roasted veggie soup is special to my family because it’s a reminder that even on the craziest days, we can still have a healthy and delicious meal together. It’s a simple recipe that brings us comfort and nourishment, and it’s a reminder that sometimes the best things in life are the simplest. The beauty of roasted vegetable soup recipe is that it can easily be made with whatever vegetables you have in your fridge.

Here are my roasted veggie soup Mom Hacks:

• Pre-chop veggies on Sunday: Cuts down on weeknight prep time.
• Use frozen veggies: A lifesaver when fresh produce is scarce.
• Roast a double batch: Freeze half for a future quick meal.

Here are some family-tested roasted veggie soup variations:

• Spicy Roasted Veggie Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
• Creamy Roasted Veggie Soup: Stir in some heavy cream or coconut milk after blending.
• Cheesy Roasted Veggie Soup: Top with shredded cheddar or parmesan cheese.

My son loves the spicy version, while my daughter prefers the creamy version. My husband is a fan of the classic recipe.

I hope you’ll try this recipe and make it your own. Don’t be afraid to experiment with different vegetables and seasonings to create a roasted veggie soup that your family will love. Remember, cooking is about having fun and nourishing your loved ones. So, go ahead, get in the kitchen, and create some mealtime magic! Debra Klein also has a Chunky Roasted Veggie Soup Recipe you may want to check out. You can also check out this Roasted Root Vegetable Soup (Vegan GF) Recipe by Nourishing Amy. And don’t forget to visit Don’t Go Bacon My Heart for an another Roasted Vegetable Soup recipe!

You’ve got this, mama! I am confident that you can make the best roasted veggie soup ever. I would love to know what your family thinks!

 

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