Roasted Vegetable Soup
This roasted vegetable soup is one to put on a regular rotation this season! It's loaded with good-for-you vegetables, has an herb flavor boost, and has the creamiest texture (without the need for dairy).
Servings: 4 people
Calories: 198kcal
Ingredients
- 1/2 head cauliflower , cut into large florets*
- 5 carrots , diced**
- 1 parsnip , diced***
- 2 red bell peppers , cut into large chunks
- 1 yellow summer squash , cut into large chunks****
- 1 onion , quartered*****
- 4 garlic cloves , with the skin on
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. lemon juice
- 1 sprig fresh rosemary , still on the stem
- 1 bay leaf
- 5-6 cups vegetable broth
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 400ºF/204ºC
- Roast the vegetables. Add all the vegetables to a baking sheet, drizzle with oil, sprinkle with salt, and toss to coat. Spread all the vegetables into a single layer so they roast evenly and brown at the edges and roast until the carrots are tender when pierced with a fork and the vegetables begin to brown slightly, for about 35 minutes, tossing the vegetables halfway through roasting.
- Simmer. First, remove the garlic cloves from their skins. Then, transfer the roasted vegetables to a large pot, add the rosemary and bay leaf, cover everything with vegetable broth, and bring it to a boil over high heat. Turn the heat off, cover the soup with a lid, and let it sit for 15 minutes. Blend. Add the roasted vegetables, vegetable broth, and lemon juice to a high-speed blender and blend on high until smooth. I love rosemary, so I typically blend some rosemary leaves as well. If your soup is too thick, add up to 1 cup/240 ml more broth and blend. I recommend starting with less broth and adding more as needed - you can always add more to thin the soup out, but you can't take it out if you add too much at first. Serve immediately, straight out of the blender.
- Blend. Add the roasted vegetables, vegetable broth, and lemon juice to a high-speed blender and blend on high until smooth. I recommend starting with less broth and adding more as needed - you can always add more to thin the soup out, but you can't take it out if you add too much at first.
- Season. Taste and adjust the flavor as needed, adding more salt for saltiness and lemon juice for acidity.
- Serve. Pour the soup into serving bowls - it will be hot straight out of the blender. Garnish with a freshly chopped parsley and a sprinkle of black pepper.
- Store. Leftover soup keeps well covered in the refrigerator for 3-4 days. For longer-term storage, freeze in an airtight container for up to 3 months.
- Reheat. Transfer frozen soup into the refrigerator 24 hours before reheating to thaw slightly. Reheat in a pot on the stovetop over medium-low heat, stirring frequently, until hot. Add ¼ cup/60 ml water/broth at a time if too thick.
Notes
*½ head of cauliflower ~ 450 g.
**5 carrots ~ 200 g.
***1 parsnip ~ 70 g.
****1 summer squash ~ 170 g.
*****1 medium onion ~ 160 g.
******Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 4 | Calories: 198kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Fiber: 9g | Sugar: 13g