Roasted Vegetable Soup

Roasted Vegetable Soup Recipe with Plum Tomatoes and Eggplants

Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6

Introduction

Roasted Vegetable Soup is a hearty and flavorful dish that is perfect for a cozy night in. This soup is packed with roasted tomatoes, eggplants, green onions, and garlic, giving it a rich and savory flavor. The addition of cream adds a creamy texture that is sure to warm you up on a cold day.

History

Roasted Vegetable Soup has been a popular dish for centuries, with variations found in many different cultures around the world. The process of roasting the vegetables before adding them to the soup brings out their natural sweetness and depth of flavor, making it a favorite among food lovers everywhere.

Ingredients

4 plum tomatoes, halved
2 small eggplants (about 1 lb or 454 g each), quartered lengthwise
6 green onions, white and 1 inch green
4 garlic cloves
3 tbsp olive oil
1.5 tbsp fresh marjoram or 1.25 tsp dried
2 cans (14.5 oz or 411 g each) reduced sodium chicken broth
1 cup heavy cream
0.75 tsp salt
0.5 tsp pepper

How to prepare

Preheat the oven to 400°F (204°C).
Place tomatoes, eggplants, green onions, and garlic in a shallow roasting pan.
Toss the vegetables with oil and marjoram.
Roast the vegetables, turning occasionally, for 40 minutes or until they are tender and starting to brown.
Once the eggplants are cool enough to handle, scoop out the pulp and transfer it to a large saucepot. Add the remaining vegetables.
Stir in the broth.
Bring the mixture to a boil over high heat.
Reduce the heat to low and simmer for 35 minutes or until the vegetables are very soft.
Allow the mixture to cool.
In batches, purée the soup in a blender.
Return the soup to the saucepot.
Stir in the cream, salt, and pepper.
Heat the soup through.

Variations

Add roasted red peppers or zucchini for extra flavor and texture.
Use coconut milk instead of cream for a dairy-free option.
Top with a dollop of Greek yogurt or a sprinkle of fresh herbs for a finishing touch.

Cooking Tips & Tricks

Make sure to roast the vegetables until they are tender and starting to brown to bring out their full flavor.

- Allow the soup to cool slightly before blending to avoid any accidents with hot liquid.

- For a smoother texture, strain the soup through a fine mesh sieve after blending.

Serving Suggestions

Serve the Roasted Vegetable Soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Roasting the vegetables before adding them to the soup adds depth of flavor.

- Puréeing the soup in batches in a blender creates a smooth and creamy texture.

Ingredient Substitutions

Use any variety of tomatoes or eggplants that you have on hand.

- Substitute dried marjoram with dried oregano or thyme.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of sour cream. - Serve the soup in individual bowls with a side of crusty bread for dipping.

Pairing Recommendations

Pair the Roasted Vegetable Soup with a crisp white wine or a light beer for a refreshing contrast to the rich flavors of the soup.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 4g

- Sugars: 8g

Fats

- Total Fat: 15g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 30%

- Calcium: 6%

- Iron: 8%

Alergens

Contains dairy

Summary

Roasted Vegetable Soup is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great way to get your daily dose of vegetables in a comforting and satisfying way.

Summary

Roasted Vegetable Soup is a comforting and nutritious dish that is perfect for a cozy night in. Packed with roasted tomatoes, eggplants, and garlic, this soup is sure to warm you up from the inside out. Serve with a side of crusty bread or a simple green salad for a complete and satisfying meal. Enjoy!

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a crisp autumn day, with the leaves turning brilliant shades of red and gold. I had just finished visiting the local farmer's market, where I had picked up an assortment of fresh vegetables. As I unpacked my bags in the kitchen, I began to think about what I could make with my bounty.

I had always loved making soup, especially during the colder months. There was something so comforting about a warm bowl of homemade soup on a chilly day. As I surveyed my vegetables, I knew that a roasted vegetable soup would be the perfect way to highlight their flavors.

I had never made roasted vegetable soup before, so I decided to consult my collection of cookbooks for inspiration. As I flipped through the pages, I came across a recipe that caught my eye. It called for a variety of vegetables – carrots, bell peppers, onions, and tomatoes – to be roasted until tender and then blended together with broth and seasonings to create a rich and flavorful soup.

Excited by the prospect of trying something new, I set to work preparing the vegetables. I chopped them into bite-sized pieces, tossed them with olive oil and seasonings, and spread them out on a baking sheet. As I popped them into the oven to roast, the kitchen filled with the delicious aroma of caramelizing vegetables.

While the vegetables roasted, I set about making the broth for the soup. I simmered onions, garlic, and herbs in a pot of water, allowing the flavors to meld together into a savory base. When the vegetables were done roasting, I added them to the pot and let everything simmer together for a while longer.

Once the soup had finished cooking, I carefully transferred it to a blender and pureed it until smooth. The resulting soup was a vibrant orange color, with a rich and complex flavor that was unlike anything I had ever tasted before. I couldn't wait to share it with my family and friends.

Over the years, I have made this roasted vegetable soup many times, each time tweaking the recipe to suit my tastes. Sometimes I add a splash of cream for extra richness, or a dollop of pesto for a burst of flavor. No matter how I choose to customize it, the soup always turns out delicious, warming me from the inside out.

As I sit here now, ladling out bowls of steaming soup for my loved ones, I am filled with gratitude for the way that food has brought us together over the years. Each recipe I have collected, whether from a cookbook, a friend, or a stranger, holds a special place in my heart, reminding me of the joy and comfort that can be found in a simple bowl of soup.

And so, as we gather around the table to savor this roasted vegetable soup together, I am reminded once again of the power of food to nourish not just our bodies, but our souls as well. And I am grateful for the memories we are creating, one delicious spoonful at a time.