roasted veggie soup

This roasted veggie soup is a deliciously hearty dish that brings together sweet potatoes, tomatoes, and garlic, making it the perfect comforting meal for any occasion. It’s rich in nutrients and bursting with flavor, designed to keep you feeling warm and nourished. Whether you’re serving it for an easy weeknight dinner or a cozy gathering, this soup is sure to impress.

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Why You’ll Love This roasted veggie soup

This soup offers more than just great taste.

• Nutrient-Packed: This roasted veggie soup is loaded with healthy ingredients like sweet potatoes and butter beans, providing essential vitamins and minerals.
• Comforting Flavor: The combination of roasted vegetables and aromatic spices creates a rich, satisfying flavor that warms the soul.
• Easy to Prepare: With straightforward instructions and minimal prep time, making this soup is a breeze.
• Versatile Dish: Enjoy it as a main course or side dish; it pairs well with various toppings and sides.
• Plant-Based Goodness: Being plant-based, this soup suits a range of dietary preferences while still being filling.

Tools and Preparation

Getting ready for your roasted veggie soup is simple when you have the right tools on hand.

Essential Tools and Equipment

• Blender
• Baking dish
• Knife
• Chopping board
• Measuring spoons

Importance of Each Tool

• Blender: A high-quality blender ensures your soup becomes perfectly smooth, enhancing its creamy texture.
• Baking dish: A sturdy baking dish allows even roasting of vegetables, which adds depth to the flavor profile of the soup.

Ingredients

For this delightful roasted veggie soup, gather the following ingredients:

Vegetables and Aromatics

• 3 tbsp sunflower seeds soaked for 30 minutes
• 1 head garlic top sliced off to expose cloves
• 1 brown onion peeled and chopped
• 5 oz red bell pepper chopped
• 17.5 oz tomatoes quartered
• 14 oz carrots chopped into smaller bites
• 7 oz sweet potato chopped into smaller bites

Seasonings and Beans

• 1.5 tbsp olive oil
• ½ tsp sea salt flakes
• ¼ tsp red chili flakes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1.5 cups cooked butter beans

Fresh Ingredients

• 1 cup fresh basil
• 2.5 cups vegetable stock low sodium

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How to Make roasted veggie soup

Step 1: Preheat the Oven

Preheat your oven to 390F (200C) to get ready for roasting.

Step 2: Soak Sunflower Seeds

Cover the sunflower seeds with hot water for about 30 minutes. Drain them afterward and set aside.

Step 3: Prepare the Vegetables

Chop your onion, red bell pepper, tomatoes into quarters. Cut the carrots and sweet potatoes into smaller pieces. For the garlic head, slice off about 1/4 inch from the top to expose the cloves inside.

Step 4: Roast the Vegetables

In a large oven-safe baking dish:
1. Add onions, bell pepper, tomatoes, carrots, and sweet potatoes.
2. Drizzle with olive oil and sprinkle salt, red chili flakes, oregano, and thyme.
3. Mix everything well until all vegetables are coated evenly.
4. Place the garlic head open face down on top of the vegetable mix.

Step 5: Bake Until Tender

Bake in the oven for 35 to 40 minutes until vegetables are tender. Remove the garlic once done; allow it to cool before squeezing out the flesh into your blender.

Step 6: Blend Soup Ingredients

In your blender:
1. Combine baked vegetables along with their juices,
2. Add squeezed garlic flesh,
3. Include butter beans, sunflower seeds, basil, and vegetable stock.
Blend until smooth.

Step 7: Simmer Your Soup

Transfer your blended mixture to a large pot over medium heat:
1. Let it simmer for about 10 minutes.
2. Adjust salt and pepper according to your taste preferences.

Serve hot with your favorite toppings! Enjoy this nourishing bowl of roasted veggie soup that’s perfect for any day of the week!

How to Serve roasted veggie soup

Serving roasted veggie soup can elevate your meal experience. This hearty soup pairs well with various toppings and sides, enhancing its flavor and nutrition.

Topping Ideas

• Crispy Kale: Finely chopped kale massaged with olive oil and baked until crispy adds a delightful crunch.
• Toasted Pine Nuts: These add a nutty flavor and crunchy texture, perfect for contrast.
• Hemp Seed Parmesan: A dairy-free alternative that provides a cheesy flavor without the calories.
• Cashew Cream: This rich and creamy topping enhances the soup’s smoothness while adding healthy fats.
• Fresh Basil: A sprinkle of fresh basil leaves brightens the flavors and adds freshness.
• Croutons: Homemade or store-bought, croutons provide extra crunch and heartiness.

Serving Suggestions

• With a Side Salad: A refreshing green salad balances out the richness of the soup.
• As a Starter: Serve as an appetizer before a main course to warm up your guests’ appetites.

How to Perfect roasted veggie soup

To make your roasted veggie soup truly exceptional, consider these helpful tips.

• Bold Flavor Boost: Roast the vegetables until caramelized for deeper flavors.
• Texture Matters: Blend the soup until completely smooth for a velvety texture; use an immersion blender if preferred.
• Season Wisely: Taste before serving; adjust salt and pepper according to your preference for enhanced flavor.
• Fresh Herbs Finish: Add fresh basil just before serving to maintain its vibrant flavor and color.
• Make It Ahead: This soup tastes even better the next day. Make it in advance for easy meal prep.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to three days or freeze for later use.

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Best Side Dishes for roasted veggie soup

Pairing your roasted veggie soup with complementary side dishes can create a well-rounded meal. Here are some great options:

1. Garlic Bread: Toasted bread topped with garlic butter makes a perfect companion to dip into your soup.
2. Quinoa Salad: A light quinoa salad with veggies adds texture and nutrients, making it a filling side.
3. Stuffed Peppers: Bell peppers filled with grains or beans provide additional protein and fiber alongside the soup.
4. Savory Scones: Cheesy or herb scones offer delightful flavors that pair perfectly with your bowl of warmth.
5. Roasted Vegetables: Additional roasted veggies enhance your meal’s theme while keeping it nutritious and fulfilling.
6. Grilled Cheese Sandwiches: A classic pairing that brings comfort; choose whole grain bread for added health benefits.

Common Mistakes to Avoid

When making roasted veggie soup, it’s easy to overlook a few key steps. Here are some common mistakes to avoid to ensure your soup turns out perfectly.

• Skipping the soaking step: Not soaking sunflower seeds can lead to a gritty texture. Always soak them for at least 30 minutes for a smoother blend.
• Overcrowding the baking dish: If you pack too many vegetables in one dish, they may steam instead of roast. Give them space to caramelize and develop flavor.
• Using high-sodium stock: High-sodium vegetable stock can overpower the other flavors in your soup. Opt for low-sodium stock and adjust seasoning later.
• Not blending thoroughly: Inadequate blending can result in a chunky consistency. Blend until completely smooth for the best texture.
• Ignoring cooling times: Squeezing hot garlic can burn your hands. Allow it to cool before handling for safety and ease.

Storage & Reheating Instructions

Refrigerator Storage

• Store the roasted veggie soup in an airtight container.
• It will keep well in the refrigerator for up to 4 days.

Freezing Instructions

• Pour cooled soup into freezer-safe containers or bags.
• The roasted veggie soup can be frozen for up to 3 months.

Reheating Instructions

• Oven: Preheat to 350°F (175°C) and heat the soup in an oven-safe dish covered with foil until warmed through.
• Microwave: Place the soup in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between, until hot.
• Stovetop: Pour the soup into a pot and heat over medium-low heat, stirring occasionally until warmed throughout.

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Frequently Asked Questions

Can I customize my roasted veggie soup?

You can add different vegetables like zucchini or spinach based on your preference. Feel free to experiment!

How do I make this a protein-packed meal?

Add more butter beans or include lentils for additional protein while keeping it plant-based.

What toppings go well with roasted veggie soup?

Consider crispy kale, hemp seed parmesan, or croutons. These add texture and flavor!

How do I store leftover roasted veggie soup?

Store leftovers in an airtight container in the refrigerator for up to four days or freeze for three months.

Is this recipe suitable for meal prep?

Absolutely! This roasted veggie soup is perfect for meal prep as it stores well and reheats easily.

Final Thoughts

This roasted veggie soup is not only comforting but also versatile. Its rich flavors and nutrient-packed ingredients make it an excellent choice for any meal. Customize it with your favorite toppings or vegetables to suit your taste preferences. Enjoy making this delicious plant-based dish!