Indulge in a hearty bowl of roasted goodness! This vibrant soup showcases the intense, natural flavors of roasted vegetables, complemented by a hint of aromatic garlic and spicy red chili. It's a delightful culinary journey from the oven to the table.
This is a great recipe exchange from my friend Claartje Schröder from Foodness all the way from the Netherlands. This Roasted Vegetables Soup is made of all the leftover veggies that you can think of because pretty much every combination works.
Do keep in mind that firm vegetables (carrots, parsnips) need a longer roasting time than soft vegetables (tomatoes, peppers). If needed, divide the vegetables into two batches and baking trays.
If you think two entire bulbs of garlic is a lot: we roast it in the oven, which gives it a more mild flavor. Or just stick to one bulb, that's also fine. This recipe is enough for a pan full of soup, about 3-4 portions.
Quick Facts:
- Preparation time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Servings: Makes enough for 4-6 servings
- Difficulty: Easy
- Dietary notes: Vegan (optional dairy), Gluten-free
Ingredients:
- Vegetables:
- 8 tomatoes
- 2 green peppers
- 2 red bell peppers
- 2 onions
- 2 garlic cloves
- 2 red chilis
- Additional Ingredients:
- 3 tablespoons olive oil
- 4 cups of vegetable stock
- Creme fraiche or cream (optional, for serving)
- Wholegrain or spelt bread toast (for serving)
Roasted Vegetables Soup
Ingredients
- 8 tomatoes
- 2 green peppers
- 2 red bell peppers
- 2 garlic cloves
- 2 red chili
- 2 onions
- 3 tablespoon olive oil
- 4 cups of vegetable stock
Instructions
- Preheat the oven to 200 C (390 F).
- Cut the peppers and onion into pieces. Divide all the veggies and the garlic bulbs over an oven tray and drizzle with the olive oil.
- Roast the vegetables and garlic for about 40 minutes at 200 C (390 F).
- Put the veggies in a blender o a food processor, together with the vegetable stock. (Warning: Don't use boiling hot stock in the blender, cause a lot of blenders cannot handle such heat!). Blend the veggies and stock until it's a smooth soup.
- Add a bit of creme fraiche or cream if you want. Serve with wholegrain of spelt bread toast.
Notes
Nutrition
This is a great recipe exchange from my friend Claartje Schröder from Foodness all the way from the Netherlands. Check out their site is really great:
Notes:
- Inspiration: This recipe is adapted from Claartje of Foodness.nl.
- Heat Level: Adjust the quantity of red chili based on your preferred heat level.
Tips and Tricks:
- Consistency: If you prefer a chunkier soup, you can reserve some roasted vegetables and add them to the blended soup later.
- Accompaniment: Top the soup with croutons, fresh herbs, or roasted nuts for added texture and flavor.
There's nothing like the deep, concentrated flavors of roasted vegetables. This soup is a celebration of those flavors, bringing warmth, comfort, and a burst of nutrition in every spoonful.
Looking for more hearty dishes? Dive into our collection of comforting soups.
Cook with love, eat with joy!
Cheyanne @ No Spoon Necessary says
This soup looks delish, G! I love roasted veggies- really brings out the flavors and makes them shine! As far as the garlic, pshhhh you can NEVER have too much garlic if you ask me!!! I like to have vampire breath! Lol♡ cheers! Hope you and the family are having a beautiful weekend!!
Petit Gourmet says
Thanks sweetie!! we are!! hope you are too!