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Roasted Vegetable Soup

A soul-warming dish combining tender, caramelized vegetables with a rich broth, perfect for cozy family dinners or comforting lunches.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables for roasting
  • 8 ounces cauliflower florets Provides a robust base, adding texture and nutrition.
  • 3 medium carrots Brings a burst of color and sweetness.
  • 1 medium parsnip Adds subtle sweetness and earthy depth.
  • 1 medium sweet potato Adds warmth and a hint of sweetness.
  • 2 large shallots Enhances the depth of the broth.
  • 3 medium garlic cloves (unskinned) Infuses the soup with aromatic flavor.
Seasonings and liquids
  • 2 tablespoons olive oil (divided) Balances flavors and promotes creamy texture.
  • 1/2 teaspoon kosher salt Essential for extracting flavors from vegetables.
  • 1/8 teaspoon ground pepper Adds mild heat.
  • 1/2 teaspoon ground turmeric Brightens color and offers health benefits.
  • 1/4 teaspoon cumin Enhances earthy taste.
  • 1/2 teaspoon curry powder Adds a delightful twist.
  • 5 cups vegetable stock Savory base for the soup.
Main ingredients
  • 28 ounces fire-roasted tomatoes Lends acidity and sweetness.
  • 15 ounces cannellini beans (drained and rinsed) Provides protein and creaminess.

Method
 

Preparation
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Peel and cut the vegetables into about 1 1/2-inch pieces, keeping garlic unskinned.
  3. Combine cut vegetables and garlic in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with salt, pepper, turmeric, cumin, and curry powder.
  4. Toss to coat and spread evenly on prepared baking pan.
Roasting
  1. Roast the vegetables for 20-25 minutes, turning once until tender and browned.
  2. Gently squeeze garlic cloves to remove skins after roasting.
Cooking
  1. In a stockpot, combine roasted garlic, vegetables, stock, canned tomatoes, and cannellini beans.
  2. Bring to a boil, then cover and reduce to a simmer for about 20 minutes.
Blending
  1. Puree the soup with an immersion blender or in a high-speed blender to desired consistency.
  2. Adjust seasonings to taste.

Notes

For added flavor, consider a splash of lemon juice before serving. You can also use different vegetables according to seasons.