Roasted Vegetable Soup

closeup shot of scoop of soup dripping out of ladle

4.89 from 17 votes

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!!

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Starter

Cuisine: American, British

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

30cm x 45cm (12” x 18”) Baking Tray (preferably dark or turmeric may discolour)
Plastic Spatula (to scrape off flavour from tray)
Large Pot with Lid
Ladle
Hand Blender
Sharp Knife & Chopping Board

Ingredients

Veg

6 cups / 1.5litres Vegetable Stock, or as needed
1 large Sweet Potato, peeled and diced into small chunks (1 large unpeeled sweet potato is ~1lb/500g)
4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
2 medium Parsnips, diced into small chunks (approx 5oz/150g)
2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before cored)
2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeled)
4 cloves of Garlic, kept in skins
3 tbsp Olive Oil

Seasoning

3/4 tsp Salt, plus more to taste
3/4 tsp Cumin
1/2 tsp Ground Coriander
1/2 tsp Turmeric
1/4 tsp Black Pepper, plus more to taste

Instructions

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!

Video

Notes

a) How much veg to use? - In total it's around 1.3kg/2.8lb worth of veg AFTER being cored/peeled etc.

b) Best Vegetables to use - I've made various different mixed vegetable soups and deem this to be the best combo! You can make small subs (butternut squash for sweet potato, red onion for white, yellow for red peppers etc) but any significant changes will alter the outcome.

c) Vegetable Size/Cooking Evenly - Make sure you dice the root veg (carrot/potato/parsnip) nice and small so it cooks at an even rate to the garlic/peppers/onion. You're looking for some light charring across the board, but not too much. Don't worry too much about cooking the veg right through (will finish cooking when boiling) but just focus on getting some nice caramelisation.

d) Serving Size - This will feed 4 hefty bowls for a main, or 6 as a starter.

e) Garnish - To garnish, I usually give individual portions a drizzle of extra virgin olive oil with a pinch of fresh thyme leaves. Totally optional though.

f) Calories - Assuming all stock is used, no garnish or sides and shared between 6.

Nutrition