Description
Hearty Roasted Vegetable Soup is a comforting, nutrient-packed meal perfect for fall and winter. Featuring a variety of roasted root vegetables, tender white beans, and vibrant greens simmered to perfection, this vegan and gluten-free soup offers a rich depth of flavor with minimal effort. It can be served chunky or blended for creaminess and is easily customized with added grains or pasta for a heartier dish.
Ingredients
Scale
Roasted Vegetables
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup Base
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 tablespoon tomato paste
Additions
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup chopped kale or spinach
- 1 tablespoon lemon juice
- Chopped parsley for garnish (optional)
Instructions
- Prepare and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the carrots, parsnips, sweet potato, zucchini, red bell pepper, yellow onion, and garlic cloves with olive oil, dried thyme, dried rosemary, salt, and black pepper. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- Combine Soup Ingredients: Transfer the roasted vegetables to a large pot. Add the vegetable broth, diced tomatoes with their juice, and tomato paste. Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 5 minutes.
- Add Beans and Simmer: Stir in the drained and rinsed white beans. Continue simmering for an additional 10 minutes to heat the beans thoroughly and develop the soup’s flavor.
- Add Greens and Finish: Stir in your choice of chopped kale or spinach and cook for 2-3 minutes until the greens are wilted and tender. Remove the pot from heat and stir in the lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm. For a creamier texture, partially blend the soup before adding the greens.
Notes
- You can partially blend the soup for a creamier texture or leave it chunky based on your preference.
- Add cooked pasta or grains like quinoa or rice to make the soup heartier.
- This soup freezes well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
