Roasted Veggie Soup

This Roasted Veggie Soup is a delightful blend of sweet potatoes, tomatoes, and garlic, enhanced with fresh basil. Perfect for any occasion, this nutrient-packed meal not only warms the soul but also supports glowing skin. It’s an easy dinner option that brings comfort and flavor to your table. Whether it’s a cozy night in or a gathering with friends, this soup will surely impress.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Soup Base
• Seasoning and Oil
• Protein Boost
• Fresh Elements
• For Cooking Liquid
• How to Make Roasted Veggie Soup
• Step 1: Preheat the Oven
• Step 2: Prepare Sunflower Seeds
• Step 3: Chop Vegetables
• Step 4: Roast Vegetables
• Step 5: Bake
• Step 6: Blend Ingredients
• Step 7: Simmer Soup
• How to Serve Roasted Veggie Soup
• Topping Ideas
• Bread Pairings
• Served Cold
• How to Perfect Roasted Veggie Soup
• Best Side Dishes for Roasted Veggie Soup
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Roasted Veggie Soup
• Reheating Roasted Veggie Soup
• Frequently Asked Questions
• How can I make Roasted Veggie Soup spicier?
• Can I use different vegetables in Roasted Veggie Soup?
• Is Roasted Veggie Soup suitable for meal prep?
• What toppings go best with Roasted Veggie Soup?
• Can I make Roasted Veggie Soup in advance?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Nutrient-Rich: Packed with vegetables and legumes, this soup is loaded with vitamins and minerals that promote healthy skin.
• Easy to Prepare: With simple steps and minimal prep time, you can whip up this soup in just over an hour.
• Versatile Ingredients: Feel free to switch up the veggies based on what you have at home, making it perfect for using up leftovers.
• Flavorful Comfort: The roasting process enhances the natural sweetness of the vegetables, creating a rich and comforting flavor profile.
• High Protein: With butter beans as a main ingredient, this soup is not only filling but also offers a hearty dose of plant-based protein.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having the right equipment makes preparing the Roasted Veggie Soup seamless and enjoyable.

Essential Tools and Equipment

• Blender
• Oven-safe baking dish
• Knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Blender: A high-quality blender ensures a smooth consistency for your soup. It combines ingredients effortlessly.
• Oven-safe baking dish: This allows for even roasting of the vegetables, maximizing their flavor potential.

Ingredients

For the Soup Base

• 3 tbsp sunflower seeds soaked for 30 minutes
• 1 head garlic top sliced off to expose cloves
• 1 brown onion peeled and chopped
• 5 oz red bell pepper chopped
• 17.5 oz tomatoes quartered
• 14 oz carrots chopped into smaller bites
• 7 oz sweet potato chopped into smaller bites

Seasoning and Oil

• 1.5 tbsp olive oil
• ½ tsp sea salt flakes
• ¼ tsp red chili flakes
• 1 tsp dried oregano
• 1 tsp dried thyme

Protein Boost

• 1.5 cups cooked butter beans

Fresh Elements

• 1 cup fresh basil

For Cooking Liquid

• 2.5 cups vegetable stock low sodium

How to Make Roasted Veggie Soup

Step 1: Preheat the Oven

Preheat your oven to 390F (200C) to ensure it’s hot enough for roasting the vegetables.

Step 2: Prepare Sunflower Seeds

• Cover the sunflower seeds with hot water and let them soak for 30 minutes.
• After soaking, drain the water and set the seeds aside.

Step 3: Chop Vegetables

Prepare your vegetables:
* Chop the onion, red bell pepper, and tomatoes into quarters.
* Cut the carrots and sweet potatoes into smaller bites.
* Slice off 1/4 inch from the top of the garlic head to expose its cloves.

Step 4: Roast Vegetables

In a large oven-safe baking dish:
* Combine onions, bell pepper, tomatoes, carrots, sweet potatoes, olive oil, salt, red chili flakes, oregano, and thyme.
* Mix until all vegetables are well coated.
* Place the garlic head open face down on top of the vegetables.

Step 5: Bake

Bake in the preheated oven for 35 to 40 minutes until everything is tender.

Step 6: Blend Ingredients

Once roasted:
* Remove garlic from oven and allow it to cool before squeezing out its flesh.
* Add roasted vegetables along with garlic flesh into a blender along with butter beans, sunflower seeds, basil, and vegetable stock.
* Blend until smooth.

Step 7: Simmer Soup

Transfer blended mixture to a large pot:
* Let it simmer for about 10 minutes.
* Adjust salt and pepper according to taste before serving warm.

Enjoy your delicious Roasted Veggie Soup, bursting with flavors that nourish both body and soul!

How to Serve Roasted Veggie Soup

Roasted Veggie Soup is versatile and can be enjoyed in various ways. Whether you’re looking for a light meal or a hearty dish, there are plenty of serving suggestions to elevate your soup experience.

Topping Ideas

• Crispy Kale: Finely chopped kale massaged with olive oil and baked until crispy adds a delightful crunch.
• Toasted Pine Nuts: These add a nutty flavor and a satisfying texture that complements the soup.
• Hemp Seed Parmesan: A dairy-free topping that provides a cheesy flavor while keeping the dish plant-based.
• Cashew Cream: A creamy addition that brings richness and pairs well with the soup’s flavors.
• Fresh Basil: Chopped fresh basil enhances the aroma and adds freshness to each bowl.

Bread Pairings

• Crusty Baguette: Perfect for dipping, a warm baguette brings heartiness to your meal.
• Garlic Bread: This flavorful bread complements the garlic in the soup while adding extra yumminess.

Served Cold

• Chilled Variation: You can also serve this soup cold, making it a refreshing option on warmer days.

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How to Perfect Roasted Veggie Soup

To ensure your Roasted Veggie Soup turns out perfectly every time, consider these helpful tips.

• Use Fresh Ingredients: Fresh vegetables will enhance the flavor and nutritional value of your soup.
• Blend Until Smooth: For a creamy texture, blend all ingredients thoroughly. You may need to do this in batches if necessary.
• Adjust Seasoning Gradually: Start with less salt and add more as needed to avoid overpowering the natural flavors of the veggies.
• Experiment with Herbs: Try adding different herbs like thyme or rosemary for unique flavor profiles that can change each time you make it.

Best Side Dishes for Roasted Veggie Soup

Pairing side dishes with your Roasted Veggie Soup can create a complete meal. Here are some excellent options to consider.

1. Garlic Bread: Easy to prepare by spreading garlic butter on slices of baguette and baking until golden.
2. Quinoa Salad: A light side packed with protein; toss cooked quinoa with cherry tomatoes, cucumber, and lemon dressing.
3. Grilled Cheese Sandwich: A classic pairing; use your favorite cheese for melty goodness alongside the soup.
4. Mixed Green Salad: Fresh greens dressed lightly provide a crisp contrast to the warm soup.
5. Stuffed Peppers: Bell peppers filled with rice, beans, and spices make for a hearty side dish that complements the soup well.
6. Roasted Vegetables: Extra roasted veggies seasoned simply with olive oil can enhance the overall vegetable theme of your meal.

Common Mistakes to Avoid

Making roasted veggie soup can be simple, but some common mistakes may affect the final taste and texture. Here are some tips to help you avoid them.

• Skipping the soaking step – Not soaking sunflower seeds can lead to a gritty texture in your soup. Always soak them for at least 30 minutes for creaminess.
• Overcooking vegetables – Cooking the veggies too long can make them mushy and lose their flavors. Keep an eye on them while roasting so they remain tender yet firm.
• Not blending enough – If you don’t blend the soup well enough, it will have chunks instead of a smooth consistency. Blend until perfectly smooth for the best results.
• Using high-sodium stock – Using regular vegetable stock can make your soup overly salty. Opt for low-sodium vegetable stock to maintain control over the saltiness.
• Ignoring seasoning adjustments – Failing to taste and adjust seasonings before serving can lead to bland soup. Always sample and tweak flavors as needed.

Refrigerator Storage

• Store in airtight containers for up to 4 days.
• Let the soup cool completely before sealing it in containers.

Freezing Roasted Veggie Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space at the top of containers for expansion when freezing.

Reheating Roasted Veggie Soup

• Oven – Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
• Microwave – Place in a microwave-safe bowl, cover loosely, and heat on medium power in short intervals, stirring occasionally.
• Stovetop – Heat gently over medium-low heat, stirring often until warmed through.

Frequently Asked Questions

How can I make Roasted Veggie Soup spicier?

You can add more red chili flakes or include jalapeños for an extra kick. Adjust according to your heat preference.

Can I use different vegetables in Roasted Veggie Soup?

Absolutely! Feel free to swap out any vegetables based on what you have available or prefer. Zucchini or eggplant would work well!

Is Roasted Veggie Soup suitable for meal prep?

Yes! This soup is perfect for meal prep as it stores well and reheats easily, making it a great option for quick lunches or dinners.

What toppings go best with Roasted Veggie Soup?

Consider adding crispy kale, toasted pine nuts, or fresh basil for added flavor and texture. Get creative with your toppings!

Can I make Roasted Veggie Soup in advance?

Yes! You can prepare this soup ahead of time, store it in the fridge or freezer, and enjoy it whenever you need a comforting meal.

Final Thoughts

Roasted Veggie Soup is not just delicious; it’s also nutritious and versatile. You can customize it with your favorite ingredients or toppings, making it perfect for any occasion. Give this recipe a try and enjoy a comforting bowl that supports glowing skin!