Roasted Fall Vegetable Soup
This soup features a blend of roasted root vegetables such as carrots, parsnips, and fennel, which are caramelized to bring out their natural sweetness and smoky flavors. The vegetables are blended into a silky broth, resulting in a smooth, hearty soup with rich, earthy notes and a slightly thickened texture. The roasting process enhances the depth and complexity of the final dish, making it both comforting and flavorful.
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Calories: 150kcal
Servings: 4
Equipment
- Heavy-bottomed pot or blender
Ingredients
- 3 cups mixed root vegetables (carrots, parsnips, fennel), chopped uniform size for even roasting
- 2 cloves garlic, minced for roasting
- 1 large shallot, sliced adds sweetness and depth
- 2 tablespoons olive oil for tossing vegetables
- 4 cups vegetable broth for blending
- to taste salt and pepper season to preference
- 1/4 cup cream or coconut milk optional, for serving
Instructions
- Preheat your oven to 400°F (200°C). Toss the chopped root vegetables, minced garlic, and sliced shallots with olive oil and a pinch of salt and pepper in a mixing bowl. Spread them out evenly on a baking sheet lined with parchment paper.
- Roast the vegetables in the oven for about 30-40 minutes, stirring once or twice, until they are deeply caramelized and tender. Your kitchen will fill with a warm, smoky aroma as they roast.
- Once out of the oven, let the vegetables cool slightly so you can handle them comfortably. Transfer the roasted veggies into a blender or a heavy-bottomed pot if you prefer to blend directly.
- Add the vegetable broth to the blender or pot with the roasted vegetables. Puree until smooth and silky, adjusting the thickness with more broth if needed.
- Pour the blended soup into a pot and bring it to a gentle simmer over medium heat. Taste and season with additional salt and pepper as desired.
- If you like, swirl in a splash of cream or coconut milk to add richness. Serve hot, garnished with fresh herbs or a drizzle of your favorite finishing oil if desired.
Notes
For extra flavor, sprinkle with smoked paprika or a squeeze of lemon before serving. Leftovers can be stored in the fridge for up to 3 days; reheat gently for best texture.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 500mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg