Roasted Vegetable Soup

This roasted vegetable soup features caramelized, earthy vegetables enhanced by subtle herbal notes. The process involves roasting chopped vegetables until tender and golden, then blending them into a smooth, velvety soup with a rich, natural sweetness and a vibrant appearance.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Seasonal

Calories: 180

Ingredients Equipment Method

Ingredients

4 cloves garlic whole cloves, loose skins removed
2 red bell peppers red bell peppers seeded and chopped
3 large carrots carrots peeled and chopped
2 parsnips parsnips peeled and chopped
2 tablespoons olive oil for tossing vegetables
4 cups vegetable broth plus more if needed for blending
1 teaspoon fresh sage chopped, for flavor
to taste salt and pepper for seasoning

Equipment

Baking sheet
Blender or Immersion Blender
Saucepan

Method

Preheat your oven to 400°F (200°C). Toss the chopped bell peppers, carrots, parsnips, and garlic cloves in olive oil until lightly coated. Spread them evenly on a baking sheet in a single layer.
Roast the vegetables for about 30-35 minutes, until they are tender and begin to caramelize around the edges with a slightly charred look and sweet aroma.
Transfer the roasted vegetables and garlic into a large saucepan. Pour in the vegetable broth and bring to a gentle simmer over medium heat.
Add chopped sage and season with salt and pepper. Simmer for 10 minutes to allow flavors to meld and herbs to infuse the broth.
Using an immersion blender or working in batches with a regular blender, blend the soup until completely smooth and velvety, about 1-2 minutes. If the soup is too thick, thin it out with additional warm broth or water.
Taste and adjust the seasoning with more salt or pepper as needed. Reheat gently if necessary, and your roasted vegetable soup is ready to serve, showcasing a beautiful, vibrant color and silky texture.