So much flavour in a bowl! | My super tasty Roasted Vegetable Soup recipe.
A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside. Dishing up steaming ladles of this roasted vegetable soup with chunks of fresh bread is one of my favourite ways to enjoy lunch over Winter.
I love to roast them until golden and caramelized to add lots of extra flavours. Throw in some parmesan too for a creamy finish.
This soup is packed with nutritious vegetables!
Free printable recipe available on our site:
Ingredients for this roasted vegetable soup:
▢1 large sweet potato - peeled and chopped into chunks
▢1 red bell pepper - deseeded and chopped into chunks
▢1 yellow bell pepper - deseeded and chopped into chunks
▢2 medium carrots - peeled and chopped
▢3 cloves garlic - left in the skin
▢3 tbsp olive oil
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp paprika
▢½ tsp ground cumin
▢1 red onion - peeled and chopped into wedges
▢1 litre (4 ¼ cups) vegetable stock - (use vegetable bouillon for gluten-free)
▢35 g (⅓ cup) grated parmesan - (Use vegetarian hard cheese for full vegetarian version)
▢2 tbsp grated parmesan
▢a few sprigs of fresh thyme
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How to Turn Roasted Vegetables Into Soup | You Can Cook That | Allrecipes.com
Roasted veggies make the best soup for those cozy fall dinners! Read more:
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Roasted Vegetable Soup
Nice warm soup on a cold winter's day. Enjoy this easy yet sophisticated soup. Wow your friends with the blend of flavors.
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Cooking at Ravens: Creamy Roasted Vegetable Soup
Jeff Stanford and Chef Sadhana Berkow show you a simple & delicious creamy vegetable soup.
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Roasted Vegetable Soup | Vegetarian | Vegan Soup
Roasted Vegetable Soup Recipe | Vegan Soup
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This is a delicious soup that requires only few vegetables. No meat, milk, or other non vegan products..So its VEGAN friendly…
You can substitute with any vegetable as preferred..
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Serving size: 4-5
3 1/2 cups of Vegetable Broth (Using an Vegan/Organic,Lactose free, Gluten free)
1 Green Zucchini
5-6 Green Beans
1/4 piece of Squash- Adding more will sweeten the soup
1 Whole Garlic
1 inch Ginger
1/4 Cup Parsley (only using leaves)
Rosemary - few leaves
2-3 tbsp of light olive oil
Few drops of Lime
Preheat oven to 350F degrees (180C) and bake for 30 minutes
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Roasted Mediterranean Vegetable Soup
Think making homemade soup is a hassle? Think again! Kerryann whips up this tasty veggie soup in no time at all. Give it a go with your favorite vegetables! Happy Cooking!
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Roasted Autumn Vegetable Soup | The Buddhist Chef
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and onions helps bring out their natural sweetness. Blend them, and you have a warm, healthy soup for a cool fall night.
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Roasted Veggie Soup
Recipe for Roasted Vegetable Soup. Ingredients are tomatoes, yellow peppers, red peppers, garlic and red onion. Spread 3 tablespoons of olive oil on roasting pan and add salt, black peppers, cayenne pepper, thyme and basic. Roast at 400 degrees for 30 minutes. Blend roasted vegetables and add 1 cup of chicken broth and cook for 10 minutes.
Roasted Vegetable Soup - The Vegan Zombie
In this video, Jon shows us how to make roasted vegetable soup vegan zombie style.
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Roasted Vegetable Soup
1 cup parsnips peeled & roughly chopped
2 cups potatoes peeled & roughly chopped
1 cup sweet potato peeled & roughly chopped
½ cup turnips roughly chopped
1 cup carrots roughly chopped
4 Tbs olive oil
2 tsp dried rosemary
1 tsp dried thyme
½ tsp dried sage
1 tsp sea salt
2 leeks roughly chopped
2 ribs celery chopped
1 Tbs apple cider vinegar
4 to 6 cups veggie broth
1 handful kale de-stemmed & chopped
1. Make sure to chop the vegetables all the same size so they cook at the same rate.
2. In large mixing bowl, add chopped vegetables, 2 Tbs olive oil, rosemary, thyme, sage and sea salt. Toss around until vegetables are evenly coated in oil and spices.
3. Spread vegetables out on a parchment paper lined cooking sheet and roast in over at 400* for 15 to 20 min. Flip vegetables over and roast for another 15 to 20 min.
4. Cut dark part off leeks and slice through middle lengthwise. Rinse thoroughly and give them a rough chop.
5. Heat 2 Tbs olive oil in large saucepan on medium heat. Sauté leeks until soft, about 5 min. Turn to high heat and stir in celery and roasted vegetables. Add apple cider vinegar and continue to stir. Add veggie broth, cover, bring to a boil then simmer for 20 min. Remove from heat and add kale.
6. Blend with immersion blender until you get consistency you want or let soup cool off and blend in blender i.e. Blendtec.
7. Add sea salt to your liking. Garnish with fresh parsley.
Roasted Vegetable Soup - Inspired by PICK UP LIMES | Vegan Soup | Soup for WEIGHT LOSS (Gluten-free)
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TOPIC - Roasted Vegetable Soup - Inspired by PICK UP LIMES | Vegan Soup | Easy, Healthy & Tasty Recipes
From this year, we are starting a new kind of video where we are going to try other's recipes. If there is any non-veg recipe, we will try to make the vegetarian version of that. If there are any ingredients that are not available in India then we will twist the recipe as per the availability of those items. And obviously, we may alter the recipe slightly based on our taste palette :D
This is the first recipe and we thought of starting with our very favorite creator Sadia - Creator of Pick Up Limes. If you haven't checked out her channel PICK UP LIMES then please check that. It is something not to miss at all :)
We saw her creating this beautiful recipe and wanted to make our own version of the same recipe - Roasted Vegetable Soup
You can also call it ''mix veg soup'' but this is different than what we ever had in India. This soup is not just beautiful but so much full of flavors. We had our doubts for coconut milk but surprisingly that tasted yummm.
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EASY ROASTED VEGETABLE SOUP | Grace's Eats & Treats
Hello Friends! WELCOME TO THE FIRST EPISODE OF MY BRAND NEW SERIES - GRACE'S EATS AND TREATS! How exciting! You've been asking for awhile for me to share some of my recipes in dedicated more detailed videos so that they're easier for you to search and follow and here we are! Today I'm so excited to share how I make my super easy Roasted Vegetable Soup! This one is so useful to have at hand throughout the week for lunches / snacks etc - so I'm constantly making it! Hope you enjoy as always and make sure to let me know what recipe you'd like to see next! Catch you all soon for another video! ❤️
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❤ ROASTED VEGETABLE SOUP ❤
Latest Edition of my hand blender:
Cauliflower (fresh and frozen)
Broccoli (fresh and frozen)
• Preheat oven to 180c
• Prepare and chop all of your chosen vegetables, in this case, the carrot, cauliflower, broccoli and red pepper and place on a baking tray (at this stage you can add the frozen cauliflower and broccoli if you want / need to). Drizzle with Olive Oil and season with salt, pepper and oregano. Roast in the oven for 20 minutes.
• Chop Onion and Garlic and sautée in Olive oil in a large pot until softened.
• Add the roasted vegetables to the onion and garlic.
• Pour water into the pot (enough just to cover the top of the vegetables) and add frozen spinach, fresh basil and parsley. Season with a little extra salt and pepper.
• Bring soup to the boil, then reduce the heat and simmer until the water liquid has reduced.
• Take the soup off the heat and blend (if you want a thinner consistency, just add some more water).
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How to Make EASY HEALTHY Roasted Vegetable Soup
Get the full recipe (ingredients and instructions) here:
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Easy Vegetable Soup - Three Ways | Anna Jones
If you haven’t got a failsafe soup recipe in your arsenal than look no further than this tasty offering from Vegetarian cook Anna Jones. From one batch of sweet potato and squash soup she creates three different serving suggestions that will see you through the week. Blend and drizzle with chilli and thyme oil for a more refined dish or spoon over brown rice with a cool dollop of yogurt for something more filling. Or simply leave the soup chunky and mix through with cannellini beans for a heartier alternative. Delicious, versatile and healthy. A must have recipe for anyone wanting to eat well and save time in the kitchen.
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Anna’s got loads more amazing vegetarian recipes up her sleeve packed full of flavour that will make you feel fantastic. Check out her book, 'A Modern Way To Eat' with over 200 Vegetarian recipes right here:
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Roasted Carrot Soup | Easy To Make Healthy Vegetarian Soup Recipe | Beat Batter Bake With Priyanka
Learn to make Roasted Carrot Soup, a healthy vegetarian nutritious soup recipe by our Chef Priyanka only on Rajshri Food.
Like soups? You must try this simple, easy to assemble and healthy roasted carrot soup that is perfect for chilled mornings and rainy evenings as it will surely blend with your mood and leave you wanting for more.
Ingredients & Method : (Serves 5)
Carrots - 4 (peeled and grated)
garlic cloves - 3
onions - 2 (sliced)
Fresh dill - few with the stem
orange juice - 1 cup
vegetable stock - 1 litre
Olive oil - to drizzle
salt and pepper to taste
- Put the carrots, onions, garlic cloves and dill on a baking tray with some olive oil, salt and pepper.
- Toss them to coat well. Bake at 200 degree Celsius for 20 minutes until the carrots are bit soft.
- In a medium heavy bottom saucepan, add roasted carrots, onions and dill along with orange juice and half of vegetable stock.
- Puree the soup in a blender or with hand blender and bring it to a boil. Add the remaining vegetable stock to adjust the consistency.
- Season the soup as per taste
Host: Priyanka Doshi
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Freezer-Friendly Roasted Vegetable Soup | Everyday Health
Claire Thomas shows us how to make a soup with kabocha squash and roasted vegetables, easy to whip up and save for later.
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Roasted Vegetable Soup with Herbs and Parmesan
Take a break from the cold weather and warm up with this luscious vegetable soup. It's simple to make and even easier to eat! Check out this recipe and more on our blog:
For the perfect consistency we suggest using the Braun MultiQuick 7 Hand Blender (as shown in this video). Check it out here:
Roasted Vegetable Soup
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! Chris x
FULL RECIPE POST:
Roasted Vegetable Soup | Serves 4-6
6 cups / 1.5litres Vegetable Stock, or as needed
1 large Sweet Potato, peeled and diced into small chunks
4 small/medium Carrots, diced into small chunks
2 medium Parsnips, diced into small chunks
2 medium Red Peppers, cored and diced into large chunks
2 medium White Onions, peeled and quartered
4 cloves of Garlic, kept in skins
3 tbsp Olive Oil
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
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 soft. Take tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.
Squeeze garlic out of skins and pour 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. Add into the pot too.
Add 4cups/1litre veg stock, or enough to cover the veg. Simmer for 10-15mins just to fully soften the veg and marry the flavours together.
Use a hand blender to blitz everything, pouring in more stock to thin out as needed. Taste test for seasoning and adjust accordingly. I also usually sprinkle in an extra pinch of ground coriander/turmeric/cumin too, just work to preference!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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See you next time :)
The Best Homemade Beef Vegetable Soup ~ One Pot Power Souping Recipe
This homemade beef vegetable soup is another great soup from my family. Lots of vegetables, lots of flavor and lots of comfort. Learn how to make this easy and delicious soup. One pot cooking. This beef vegetable soup is a great recipe for power souping. Healthy and lots of nutrition. Enjoy.
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Soups & Stews ~ Recipes by Tess Cooks4u
The Best Homemade Beef Vegetable Soup ~ Power Soup Recipe
3-5 pound beef roast - I used a chuck roast
2 cups beef broth
8 cups water
1 29oz can diced tomatoes
1 large diced onion
2-3 diced celery stalks
1 cup diced carrots
2 cups diced cabbage
1 bag corn
1 bag peas
1 bag lima beans
2 cups diced fresh green beans
2 cups diced potatoes
1 small can white beans or kidney beans
1 tsp. minced garlic
1 tsp. thyme
1/4 cup chopped parsley or 1 tsp. dried parsley
2 bay leaves
salt and black pepper
oil for searing
Preheat oven to 325 degrees
Season beef roast with salt and black pepper on
both sides. Sear in med high pan on both sides
for 2-3 minutes. Place in soup pot or roasting
Bake 2 1/2 to 3 hours until meat is almost fork
tender and then add beans/potatoes and bake for
another 30 minutes.
Remove from oven. Remove beef roast and let
rest for 15 minutes. Shred beef and return
to pan. Stir until combined.
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Quick and Easy Creamy Vegetable Soup Recipe - How to Make Vegetable Soup
For the full Quick and Easy Creamy Vegetable Soup Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
How to make quick and easy creamy vegetable soup with only one pot in under 35 minutes. This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
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Quick Roasted Vegetable Soup Recipe | How to Make Roasted Vegetable Soup | Kitchen Dads Cooking
Quick, Easy and Delicious Roasted Vegetable Soup Recipe. With just a few vegetables we'll make a savory, warming and healthy soup. Very simple, easy for cooks of all levels.
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This roasted vegetable soup recipe came when I tried to use vegetables when our broken fridge. I had roasted vegetable soup with grilled vegetables before, and none of them very well. So I had high hopes for this. But the result was one of the best soups I've done, so I quickly wrote the roasted vegetable soup recipe. Here is. My father had a soup of roasted red pepper in the past, it was delicious, but when I tried to make a roasted vegetable soup version, it was clear that he had used the cream had been an important part of taste, so my version was flat . This time wait as carrots, celery and garlic add much depth of flavor. Roasted garlic, or most, sweetened taste and let out over a base note, instead of singing lead. The result is a roasted vegetable soup with a caramel sweetness of the vegetables that come through. There is nothing like a bowl of creamy and smooth roasted vegetable soup that give warmth and comfort. Dump all the roasted vegetables in the pot with potatoes, water and salt. Cover and simmer until the potatoes are done about 15 minutes. Puree in batches in a blender. Be sure to let the blender lid ajar and covered with a tea towel that mix. Otherwise, if completely covered blender, steam hot meal inside explode when you turn it. Alternatively, you can Cool slightly before mixing, but again, be careful when mixing hot liquids. I prefer to leave the lid open anyway, just to be sure. Add the lemon juice. Adjust the roasted vegetable soup, add more water to the same fine, if necessary, or more salt or lemon juice, to taste.
Fire Roasted Tomato Vegetable Soup Recipe
In this post, I share my very own Roasted Tomato and Vegetable Soup recipe that is super easy to make. The soup is healthy and can be made in the Electric Pressure cooker!
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THE VEGETABLE SOUP! Irish Farmhouse Vegetable Soup Recipe!
A veg packed soup perfect for any time of the year, but especially now as a winter warmer!
¼ stick butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (1 lb)
50 fl oz of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
½ cup cream, optional
1 1/3 cup frozen Peas
Sea salt and freshly ground black pepper
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (450g)
1.5litres of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
100ml cream, optional
200g frozen Peas
Sea salt and freshly ground black pepper
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Roasted Vegetable Soup Recipe | Genesis HealthCare System
Hearty Roast Vegetable Soup is a go-to for the cold winter months. Make a big pot, and you will have a healthy meal all week long! This recipe oven-roasts the vegetables before adding to the liquid, to enhancing the flavor. Bell peppers are the star of this soup, low in calories and high in vitamin A and C, making them an excellent choice for a healthy immune system and maintaining good vision. Get more healthy recipes like this from Genesis ➔
Making Vegetable Soup Recipe
I show you how I make my homemade vegetable soup. It's very easy! I buy a roast and throw it in the crock pot for a few hours, add potatoes, canned vegetables, macaroni noodles, onions and tomato paste. It is perfection and my entire family raves about it.
Ashley Makes Chicken & Dumplings
Roasted Tomato & Vegetable Soup | The Vegan Zombie
In this video Jon makes an easy and delicious roasted tomato vegetable soup.
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Leftover Roast Chicken Soup with Roasted Vegetables Recipe | Danielle Walker
This recipe is a great way to use leftover chicken or turkey to make a comforting and delicious soup!
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Gordon Ramsay's Roasted Tomato Soup
Easy Roast Vegetable Soup Episode 69
The best way to use up any left over roast vegetables.
You're Doing It All Wrong - How to Roast Vegetables
Learn how to roast vegetables. Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted.