Ah, nothing beats a big bowl of hearty soup on a chilly day, and this Rustic Roasted Vegetable Soup is just what you need. Picture this: vibrant veggies, perfectly roasted to bring out their natural sweetness, then simmered in a savory broth for a deep, comforting flavor. This soup is warm, satisfying, and packed with all the good stuff—perfect for cozying up with a blanket and a piece of crusty bread. Trust me, you’re going to love this one—it’s like a hug in a bowl!
Why You’ll Love Rustic Roasted Vegetable Soup
This soup is more than just a comforting meal—it’s an experience. Here’s why it’s sure to become a staple in your recipe rotation:
Packed with Flavor: Roasting the vegetables before adding them to the soup intensifies their natural flavors and gives the soup a depth that’s simply irresistible.
Healthy and Nutritious: Full of fresh vegetables, this soup is a powerhouse of vitamins, fiber, and antioxidants.
Comforting and Cozy: It’s the kind of soup that makes you feel like you’re being wrapped up in a warm, delicious blanket.
Easy to Make: Simple ingredients and straightforward steps make this an approachable recipe, even if you’re not an experienced cook.
Customizable: Feel free to swap in whatever veggies you have on hand, or adjust the seasoning to your taste. This soup is all about flexibility and making it your own.
Ingredients
This soup uses just a few basic ingredients, but the roasting process transforms them into something truly special. Here’s what you’ll need:
Carrots: Naturally sweet and tender when roasted, they add a lovely richness to the soup.
Potatoes: A hearty base for the soup, they give it that filling, comforting texture.
Parsnips: A sweet, earthy vegetable that adds a depth of flavor to the soup.
Sweet Potatoes: For a slightly sweet and creamy texture that pairs beautifully with the other roasted veggies.
Onions: Roasting brings out the caramelized sweetness in onions, making them a delicious addition to the soup base.
Garlic: The garlic gets wonderfully soft and sweet when roasted, adding an irresistible flavor to the broth.
Vegetable Broth: The base of the soup, adding richness and depth to every spoonful.
Olive Oil: For roasting the vegetables and helping them caramelize.
Thyme: A fragrant herb that pairs perfectly with roasted vegetables.
Bay Leaves: Adds a subtle, herbal flavor to the soup as it simmers.
Salt and Pepper: For seasoning and bringing all the flavors together.
Instructions
Let’s dive into the steps to create this delicious, comforting soup:
Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the carrots, potatoes, parsnips, sweet potatoes, onions, and garlic in olive oil, salt, pepper, and thyme. Spread them evenly on a baking sheet and roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
Prepare the Soup Base: While the vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté any extra onions or garlic if desired, then pour in the vegetable broth.
Simmer the Vegetables: Once the vegetables are roasted, add them to the pot with the broth and bring everything to a simmer. Add the bay leaves, and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
Blend the Soup (Optional): For a smoother texture, you can use an immersion blender to blend part of the soup, or leave it chunky if you prefer more texture.
Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
Serve and Enjoy: Ladle the soup into bowls, drizzle with a little olive oil if you like, and enjoy with a side of crusty bread for dipping.
Nutrition Facts
Servings: 6
Calories per serving: 220
Preparation Time:
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
How to Serve Rustic Roasted Vegetable Soup
This soup is hearty and filling on its own, but here are a few ideas to make it even more satisfying:
Crusty Bread: Serve with warm, crusty bread for dunking, like a baguette or sourdough.
Grilled Cheese: You can’t go wrong with a classic grilled cheese on the side for an extra cozy meal.
Side Salad: Pair with a light, fresh salad to add a crisp contrast to the rich soup.
Toppings: Garnish with fresh herbs like parsley or chives for a burst of freshness, or add a dollop of sour cream for creaminess.
Additional Tips
Here are some extra tips to help you get the most out of this soup:
Prep Ahead: Chop and roast the vegetables ahead of time to save even more time on busy days.
Spice It Up: Add a pinch of red pepper flakes or a drizzle of hot sauce if you like a little kick in your soup.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Freeze It: This soup freezes well! Let it cool completely, then store in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove.
FAQ Section
Q1: Can I use other vegetables?
A1: Absolutely! Feel free to swap in any root vegetables you love, like turnips or rutabaga.
Q2: Can I use chicken broth instead of vegetable broth?
A2: Yes, if you’re not vegetarian or vegan, chicken broth can work beautifully in this soup.
Q3: How can I make this soup creamy?
A3: To make the soup creamy, you can blend all the vegetables until smooth and stir in a splash of cream or coconut milk.
Q4: Can I make this soup in advance?
A4: Yes, this soup actually tastes even better the next day as the flavors have more time to develop.
Q5: Can I add beans or lentils to this soup?
A5: Yes! Adding beans or lentils is a great way to make this soup even heartier and more filling.
Q6: How do I store leftovers?
A6: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
Q7: Can I freeze this soup?
A7: Yes! This soup freezes beautifully. Store it in an airtight container for up to 3 months.
Q8: Can I make this soup spicy?
A8: Definitely! Add some chopped jalapeños or a pinch of cayenne pepper to give it a spicy kick.
Q9: How can I make this soup more filling?
A9: You can add some cooked quinoa, rice, or even pasta to the soup to make it more filling.
Q10: Can I add greens like spinach or kale?
A10: Yes! Adding some spinach or kale at the end of cooking will give the soup a nice pop of color and nutrients.
Conclusion
Rustic Roasted Vegetable Soup is the perfect cozy meal to make you feel all warm and fuzzy inside. Full of flavor, packed with nutrients, and incredibly easy to make—it’s the kind of dish you’ll come back to again and again. Whether you’re having it on its own or pairing it with a sandwich, it’s sure to be a hit. Enjoy every comforting spoonful!
Rustic Roasted Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Savor the flavors of summer with this Rustic Roasted Vegetable Soup. Packed with fresh vegetables, protein-rich red lentils, and a creamy roasted tomato sauce, this comforting soup is the perfect way to enjoy hearty, wholesome ingredients. Topped with fresh basil and Toscano cheese, it’s a delightful meal that’s both nutritious and satisfying.
Ingredients
- 1 medium eggplant, peeled and diced into 1-inch cubes
- 1/4 cup olive oil (plus more as needed)
- Salt and pepper, to taste
- 20 oz tomatoes on the vine (about 1 lb)
- 1 large head of garlic
- 8 leaves fresh basil (plus more for garnish)
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced (or 2 small carrots)
- 1 medium zucchini, diced
- 1 1/2 tablespoons Trader Joe’s Aglio Olio seasoning blend
- 6 cups vegetable broth (chicken or bone broth will also work)
- 1/2 cup red lentils, rinsed
- 5–7 sprigs fresh thyme
- 1 Trader Joe’s Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)
Instructions
- Roast the Vegetables:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the eggplant in a bowl, adding ¼ cup olive oil, salt, and pepper to taste. Toss to coat evenly.
Spread the eggplant evenly on the prepared baking sheet.
Add whole tomatoes to the baking sheet, and cut the head of garlic in half lengthwise. Place cut-side down on the baking sheet.
Drizzle the tomatoes and garlic with olive oil and season with salt and pepper.
Roast in the oven for 20-25 minutes, until the eggplant is slightly charred and the tomatoes are slightly blistered. - Make the Creamy Roasted Tomato Sauce:
Transfer the roasted tomatoes and squeeze out the garlic cloves. Add the fresh basil to a blender and blend until smooth. (If you prefer a chunkier soup, chop the tomatoes, garlic, and basil instead of blending them.) - Sauté the Veggies and Aromatics:
Drizzle enough olive oil to coat the bottom of a large pot. Add the diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme.
Sauté until the onions have softened, about 5-7 minutes.
Add the tomato puree, roasted eggplant, rinsed lentils, and vegetable broth. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat and simmer for 30 minutes, stirring occasionally. The soup is ready when the lentils have broken down and softened completely. - Serve:
Remove the thyme sprigs from the pot. Drizzle each serving with olive oil, fresh basil, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
Serve hot and enjoy!
Notes
- For a thicker soup, you can blend more of the vegetable mixture.
- You can substitute any other mild cheese for the Toscano if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg