roasted vegetable soup

<p>This soup is the best way to highlight those early Fall veggies picked at the peak of freshness. Roasted with just the right amount of seasoning the flavors are distinct, yet subtle, cozy and comforting.</p>

Vegan Butternut Squash Soup 

carrots,

garlic

yellow onion, peeled cut into 4 wedges

olive oil

curry powder

cumin

paprika

thyme

sage

ginger

cinnamon

kosher salt

cracked pepper

(13.5 oz) can full fat coconut milk

vegetable broth

white balsamic vinegar

coconut milk

cilantro

Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.

Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet. 

Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.

In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle seasoning over squash, carrots and onion in an even layer. 

Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.

Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.

Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.

Pour pureed mixture into a large pot over medium heat.

Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.

Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.

A hearty, healthy roasted vegetable soup perfect for meal prep or a quick weeknight dinner!

Another delicious recipe on this blog. My fiancé and I loved it!

This was so good!! I added red and yellow peppers and used the coconut milk like you mentioned. I decided to also use half carrots and half squash. It was so creamy and flavorful and surprisingly FILLING!! Will definitely be making this again 😊

This roasted vegetable soup is one of my favorite recipes, and it&#039;s so easy to make.

Roasted Vegetable Soup

Parsnips (chopped bite sized)

Large Carrots (chopped bite-sized)

Red or Yellow Peppers

Celery

Sweet Potatoes

Russet Potato

C Grape Tomatoes (quartered)

Large White Onion

Garlic (minced)

C fresh parsley (chopped, optional)

tbsp salt

tbsp ground pepper (freshly ground)

tbsp Olive Oil

C Vegetable broth

Heat oven to 400 degrees.  

Wash all vegetables.

Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.

On a foil lined baking sheet - toss all vegetables with olive oil and salt &amp; pepper. This means everything except the parsley will be on the baking sheet.

Roast about an hour - or until all veggies are softened. Remove from oven and let cool.

Transfer 1/2 of the vegetables to a soup pot and add about 2 cups of broth to the vegetables.

Using a hand mixer on slow speed, blend the vegetables for about 1 minute.

Add the rest of the broth and vegetables and simmer on low heat to warm through.

Serve immediately with a bowl of chopped parsley on the side.

Directions

Nourish your body and soul with this Healthy Roasted Vegetable Soup.  It&#x27;s easy to make and tastes incredible.

Healthy Roasted Vegetable Soup

onion

parsnip

carrots

green cabbage

cauliflower

brussel sprouts (about 1 cup)

Italian seasoning

red pepper

zucchini

vegetable stock

garlic roughly chopped (about 2 Tablespoons)

tomatoes

Preheat oven to 375

PREPARE VEGGIES: dice onion, peel and thinly slice carrot and parsnips.  Trim cauliflower and cut into florets.  Trim brussel sprouts and cut larger sprouts in half.  Trim ends off zucchini and cut into rounds.  If zucchini is thick across the middle, cut in half lengthwise first.  Deseed the red bell pepper and roughly chop.

Place onions, carrots, parsnips, cabbage, cauliflower and brussel sprouts on a large rimmed baking sheet.  Use two baking trays if veggies won&#x27;t fit in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, 1/4 teaspoon salt* (see note below about sodium), 1/4 teaspoon crushed red pepper.  Put tray into preheated oven.

Roast for 10 minutes.

Mix veggies and then add in zucchini and red pepper. Toss well and then return to oven to continue roasting for another 15 minutes.  If vegetables don&#x27;t fit on one tray, then evenly divide into two baking trays.

Can be made in advance up to this point---then store the roasted veggies in the fridge for up to 1 week.

While the veggies roast, heat soup pot over medium heat. Swirl in 1 teaspoon olive oil and saute garlic for about 30 seconds, careful not to burn.

Pour in stock and tomatoes and bring to a low simmer.

When veggies are done, add them to the soup and stir well.  Serve warm. If you&#x27;ve made the veggies in advance and taken them from the fridge, let them cook with the broth for about 5 minutes, until everything is heated through.

Indulge in the rich flavors of this Sweet Potato and Carrot Soup with Coconut Milk. Roasted sweet potatoes and carrots create a caramelized depth, complemented by the creamy texture of coconut milk. This satisfying soup is topped with a swirl of coconut milk, delivering a delightful combination of sweet and savory notes.

Sweet Potato and Carrot Soup with Coconut Milk

500 g Sweet Potatoes, halved (1.1 lb)

300 g Carrots, peeled (10.6 oz)

Onions (halved)

Full Head of Garlic

0.5 liter Vegetable Stock (2.1 cups)

ml Full-Fat Coconut Milk (3.4 fl oz)

tbsp Apple Cider Vinegar

Salt and Pepper (to taste)

Prepare the Vegetables for Roasting:

Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin.

Cut the top off the head of garlic to expose the cloves and add this to the tin.

Drizzle the vegetables and garlic with 2 tablespoons of olive oil.

Season generously with salt and pepper.

Cover the roasting tin with foil.

Roast the Vegetables:

Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook.

Prepare the Soup:

Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.

Scoop the sweet potato flesh out of the skins and add it to a blender along with the roasted carrots, onions, and squeezed garlic cloves.

Add 0.5 liter (2.1 cups) of vegetable stock and 2 tablespoons of apple cider vinegar to the blender.

Blend until smooth.

Cook the Soup:

Transfer the blended mixture to a large pot.

Stir in the full-fat coconut milk.

Add more salt and pepper to taste if needed.

Heat the soup over medium heat until it's hot, but avoid bringing it to a boil.

Serve:

Serve the soup in bowls, topped with a swirl of coconut milk.

So delicious, hands free and yet comforting and nutritious. We made it today, loved it !!!

Very good - a tasty, simple, and hearty dish! The only thing that is (unless I missed it) there is no temperature listed to roast the vegetables. I initially roasted them at 350 degrees for 25 minutes but the sweet potatoes were still hard after that. I upped the heat to 450 and cooked them for an additional 20 minutes or so and then followed the rest of the steps and the soup was great! Added a little bit of cayenne pepper for some spicy kick.

Deliciously creamy and soothing fall soup recipe that uses seasonal ingredients.

Butternut Squash Carrot Soup

butternut squash (small, sliced in half and seeded)

carrots (large,

vine ripe tomatoes (halved)

yellow onion (roughly chopped)

garlic (top sliced off)

½ inch ginger (optional, minced)

vegetable broth (or water)

salt and pepper (to taste, generously)

milk

Red pepper flakes

herbs

Olive oil

Preheat the oven to 400F. 

On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper. 

Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed. 

Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!!

/ 1.5litres Vegetable Stock, (or as needed)

Potato,

Carrots,

Parsnips,

small/medium White Onions,

Garlic,

tsp Salt, (plus more to taste)

tsp Cumin

tsp Ground Coriander

tsp Turmeric

tsp Black Pepper, (plus more to taste)

Pre heat oven to 200C/390F.

Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.

Place in the oven for 25-30mins or until lightly charred and fork tender. Take the tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.

Squeeze garlic out of skins and add everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray, then add that in too.

Add 5cups/1.25litres veg stock and simmer with the lid on for 15mins, just to fully soften the veg and marry the flavours together.

Use a hand blender to blitz everything, pouring in more stock to thin it out to your desired consistency. Taste test for seasoning and adjust accordingly then serve up and enjoy!

Made this to go with some crusty sourdough and baked Brie. I was looking for a good fall soup without cream or butter to be a nice veggie-filled complement. It’s tasty just as written, and next time I might experiment with a bit more garlic, a dash of apple cider vinegar, some curry powder and/ or smoked paprika to taste. Maybe topped with some croutons? This is definitely going into rotation this fall at our house - thanks!

I love this recipe. It is so delicious and easy to make. We had loadshedding and had no electricity so I could not roast the vegetables in the oven, but the rainy cold weather begged for soup, so I improvised. I fried the vegetables in a skillet on gas. It was delicious. My husband doesn't eat onions so I fried it separately and just added it after mashing the vegetables. I also added some leftover chicken. My oh my, it was delicious, the texture of the onion rings and chicken elevated the soup to a next level.

My go to recipe for soup! So much flavour and it always turns out beautifully! Even my dad who is an avid meat eater clears the bowl!

I wasn't impressed with this soup. I'm not sure the cumin was a good spice here. I also felt the parsnip was too strong. But since I made it I wasn't going to waste it. I added cream to the soup and in my bowl, a splash of red wine vinegar to wake it up.

https://content.jwplatform.com/videos/WJIwUNJi.mp4

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!

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Vegan Butternut Squash Soup

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Butternut Squash Carrot Soup

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Top 6 roasted vegetable soup recipes from across the web

The most viewed roasted vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Butternut Squash Soup

Roasted Vegetable Soup

Healthy Roasted Vegetable Soup

Sweet Potato and Carrot Soup with C...

Butternut Squash Carrot Soup

Roasted Vegetable Soup

The most viewed roasted vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine