Roasted Vegetables Soup

This was an improvised and quickly put-together soup.

It was Valentine’s day weekend and I wanted to make something different to spend this cold day indoors. I opened my fridge and saw the red peppers and tomatoes, so I took them out and placed them on the counter. I kept looking and saw an onion hiding in the back of one of the veggies drawers of my fridge as well as a line of zucchinis. I emptied the drawer, on purpose, and decided to wash, and chop the vegetables.

When I was making this soup, I tried to keep my kitchen as organized as possible and not because is a small kitchen, but because I had to remember which vegetables I have roasted, and which were still raw. After roasting a couple of them, my kitchen started smelling like a soup itself. The subtle yet strong flavour of the red peppers made me realize that it was a good idea to add the zucchini to this soup, which settled the sourness of the red peppers.

The result was a creamy and hearty soup with the perfect ratio of all the vegetables. You can almost taste each of the vegetables in every spoon you take. On the first spoon-to-tongue connection you can taste the sweetness of the tomatoes and the punch coming from the sourness of the red peppers. After the second and third taste, that is when you start noticing the sweetness of the zucchini and a distant pinch of the onions. The chicken broth added a dash of the meat flavour without the need to add any pieces of poultry in the soup. The croutons dissolved in the warm soup adding a crunch to the overall experience, while the arugula added a green and fresh taste to it.

If there is anything, I learned from this experience is that I need to get a bigger roasting pan and a bigger blender. It took me more than two hours to make this soup because of this. But then again, maybe I used too many ingredients.

If you have the appropriate kitchen tools to follow this recipe, be my guest. But if you do not, I recommend that you halve the measurements so that you can make this delicious soup in less time.

Tip: you can roast the vegetables all at once, however, keep in mind that every vegetable has a different cooking time and consistency. *I roasted the vegetables one by one for 20 minutes each and let them cool down prior to blending.

6 tomatoes
3 red peppers
3 zucchinis
1 onion
3-4 unpeeled cloves of garlic
Dry chicken broth or chicken broth reduction
Olive oil for cooking

For Garnish:
Parmesan cheese


Preheat oven at 205-210 C and line a roasting pan with parchment paper.

Chop and dice vegetables in big enough pieces to be able to fit in the blender.

Place chopped vegetables on the lined roasting pan and roast vegetables for 20 minutes, including unpeeled garlic. Add salt and olive oil to the vegetables prior to roasting.

Once the vegetables start to turn brown on the edges, take them out of the oven and let them cool down for 10 minutes prior to blending.

Blend roasted vegetables in a high-speed blender.

Preheat a saucepan on medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the roasted garlic and let it cook for about 2 minutes.

Add the blended vegetables from the blender straight to the saucepan with the garlic. Add the chicken broth reduction, salt, pepper and cook covered in medium-low heat for 20 minutes.

Serve in a bowl with croutons, a handful of baby arugula and parmesan cheese to taste.


ps: The beauty of this soup is that you can warm it up to have it on a cold day, and you can also have it cold during a hot summer day.  

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