Ingredients with Measurements:
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the chopped carrots, celery, onion, bell peppers, zucchini, yellow squash, and minced garlic.
3. Drizzle the olive oil over the vegetables and sprinkle with salt and black pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
6. In a large pot, combine the roasted vegetables, vegetable broth, diced tomatoes, thyme, oregano, smoked paprika, cumin, and chili powder.
7. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are very soft.
8. Remove the pot from the heat and let the soup cool slightly.
9. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
10. Return the soup to the pot and stir in the chopped parsley and basil.
11. Heat the soup over low heat until it is hot, then serve.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1100mg
Total carbohydrates: 22g
Dietary fiber: 6g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- You can use any combination of vegetables you like in this recipe.
- If you don't have vegetable broth, you can use chicken broth or water.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add cooked beans or lentils to the soup for extra protein and fiber.
- Top the soup with croutons or grated Parmesan cheese.
- Add a dollop of sour cream or Greek yogurt to the soup before serving.
- Use different herbs and spices to change the flavor of the soup.
Tips and tricks:
- Make sure to chop the vegetables into small, even pieces so they cook evenly.
- Use a high-quality vegetable broth for the best flavor.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Taste the soup and adjust the seasoning as needed before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is hot, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh herbs or a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, croutons, grated Parmesan cheese, sour cream, or Greek yogurt.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Roasted vegetable soup is a classic dish that has been enjoyed for centuries. It is a great way to use up leftover vegetables and create a hearty, flavorful soup.
Flavor profiles:
This soup has a rich, savory flavor with a hint of smokiness from the paprika. The fresh herbs add a bright, fresh note to the soup.
Serving suggestions:
Serve this soup as a main course with a side salad or crusty bread. It is also a great appetizer or side dish for a larger meal.
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