Easy Roasted Veggie Soup: A Flavorful Delight!

Okay, flavor adventurers, listen up! I’m about to drop a bombazo of flavor on you with my latest obsession: roasted veggie soup. I’m talking about a soup so rich, so vibrant, so packed with roasted goodness that it’ll make you forget all about those bland, watery soups of your past.

I knew this roasted veggie soup was something special when my neighbor, abuela Elena, took one spoonful and declared, “¡Ay, mi madre! This tastes like sunshine and secretos!” That’s when I knew I had a recipe worth sharing. Get ready to ditch the ordinary and embrace the extraordinary, because this roasted veggie soup is about to become your new go-to!

INGREDIENTS You Need for This:

This roasted veggie soup ingredient list is SHORT but mighty!

• 2 lbs mixed vegetables (carrots, sweet potatoes, bell peppers, zucchini, and red onion), roughly chopped: Don’t be shy with your selection! The more variety, the bolder the flavor.
• 4 cloves garlic, minced: Because garlic makes everything better, sí?
• 1/4 cup olive oil: Good quality olive oil is key for that perfect roast.
• 1 teaspoon smoked paprika: This is my secret weapon for adding depth and smoky flavor to the roasted veggie soup.
• 1/2 teaspoon cumin: Adds a warm, earthy note.
• 1/4 teaspoon cayenne pepper (optional): For a little kick! I like to keep things spicy here at Cuba Queen.
• 6 cups vegetable broth: Use a good quality broth for maximum flavor.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and body.
• 1/2 cup heavy cream (optional): For a creamy, decadent finish. This also makes it a creamy roasted vegetable soup.
• Salt and pepper to taste: Don’t be afraid to season generously.
• Fresh cilantro, chopped (for garnish): Adds a fresh, vibrant touch.

The secret to epic roasted veggie soup is using smoked paprika instead of regular paprika! Trust me, the smoky flavor takes this to a whole new level. You’ll find the best selection of fresh veggies for this roasted veggie soup at your local farmer’s market. Splurge on good quality olive oil for this one – trust me, it makes a difference.

Here’s the game-changing ingredient that will blow your mind: add a tablespoon of balsamic vinegar to the roasted veggies before roasting! This intensifies the sweetness and adds a tangy complexity that’s unforgettable.

STEP-BY-STEP INSTRUCTIONS:

Here’s where most people mess up their roasted veggie soup – but not you! This is my foolproof recipe and a roasted vegetable soup recipe you will use forever!

1. Preheat your oven to 400°F (200°C). Get that oven nice and hot so your veggies get beautifully caramelized.
2. In a large bowl, toss the chopped vegetables, minced garlic, olive oil, smoked paprika, cumin, and cayenne pepper (if using). Make sure everything is evenly coated in that glorious mixture.
3. Spread the vegetables in a single layer on a large baking sheet. Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through. Pro tip for roasted veggie soup perfection: keep an eye on them and pull them out when they’re just starting to get those nice, dark brown spots.
5. Remove from oven and let cool slightly. This will make them easier to handle.
6. Transfer the roasted vegetables to a blender or food processor. Work in batches if necessary to avoid overcrowding. Add about 2 cups of vegetable broth to help the mixture blend smoothly.
7. Puree until smooth. Be careful when blending hot liquids! Start on low speed and gradually increase to high.
8. Pour the pureed vegetable mixture into a large pot or Dutch oven. Add the remaining vegetable broth and diced tomatoes.
9. Bring to a simmer over medium heat. Let it simmer for 15-20 minutes to allow the flavors to meld together.
10. If desired, stir in the heavy cream for a creamier texture. Taste and adjust seasoning with salt and pepper.
11. Serve hot, garnished with fresh cilantro. While your roasted veggie soup is working its magic, grab your camera – this is Instagram gold! Don’t stress – your roasted veggie soup is going to be incredible.

In my kitchen, this roasted veggie soup takes exactly 35 minutes to roast the vegetables to perfection. Your roasted veggie soup should look rich and vibrant, smell smoky and savory, and feel comforting and warm as it simmers. This is where your roasted veggie soup transforms into pure magic.

PRESENTATION:

People absolutely lose their minds when I serve this roasted veggie soup at my famous Cuban-themed dinner parties!

For maximum impact, serve this roasted veggie soup in beautiful bowls with a swirl of cream (if using) and a generous sprinkle of fresh cilantro. Consider adding a dollop of sour cream or Greek yogurt for extra tang.

This roasted veggie soup pairs perfectly with crusty bread for dipping. A grilled cheese sandwich or a side salad also makes a great accompaniment.

Roasted veggie soup absolutely slays at dinner parties! It’s also perfect for a cozy night in or a quick and healthy lunch.

For an Instagram-worthy presentation, try drizzling a little olive oil over the top and adding a sprinkle of toasted pumpkin seeds.

Creative leftover transformation: turn leftover roasted veggie soup into a delicious pasta sauce! Just toss with cooked pasta and add some grated Parmesan cheese.

For a seasonal twist, try adding butternut squash in the fall or asparagus in the spring. I’ve even experimented with a summer version using corn and zucchini.

FAQs:

Here are some questions from my flavor adventurers, I’m here to show you that this roasted veggie soup will be everything you ever dreamed of!

Q: Can I make this roasted veggie soup spicier?

A: ¡Absolutamente! Add more cayenne pepper to the vegetable mixture before roasting, or stir in a dash of hot sauce at the end. A little drizzle of chili oil on top adds a fiery finish.

Q: What if I don’t have smoked paprika for my roasted veggie soup?

A: Regular paprika will work in a pinch, but it won’t have the same smoky depth. If you have chipotle powder, you could add a pinch of that for a similar effect.

Q: Can I use frozen vegetables for this roasted veggie soup?

A: Fresh vegetables are always best for roasting, but you can use frozen in a pinch. Just be sure to thaw them completely and pat them dry before roasting to prevent them from steaming.

Q: How do I know when my roasted veggie soup is perfectly done?

A: The vegetables should be tender and slightly caramelized. The soup should be smooth and flavorful, with all the flavors melded together.

Q: Can I make this roasted veggie soup vegan?

A: ¡Sí! Just omit the heavy cream or substitute with coconut cream or cashew cream for a creamy, vegan roasted veggie soup.

Q: What other vegetables can I use in this roasted veggie soup?

A: The possibilities are endless! Try adding broccoli, cauliflower, Brussels sprouts, eggplant, or even beets. Experiment and find your favorite combination!

Q: How long does this roasted veggie soup last?

A: This roasted veggie soup will last for 3-4 days in the refrigerator. Store it in an airtight container. It also freezes well!

My roasted veggie soup testing experiences have taught me that a little bit of acid (like lemon juice or balsamic vinegar) really brightens up the flavors. From community feedback, I’ve found that many people love to add a swirl of pesto to their roasted veggie soup for an extra burst of flavor. I encourage you to get creative and customize this recipe to your own tastes!

CONCLUSION:

This roasted veggie soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a celebration of food that nourishes the body and soul.

My roasted veggie soup Power Tips:

• Roast those veggies until they’re nice and caramelized – that’s where the magic happens!
• Don’t be afraid to experiment with different vegetable combinations.
• Season generously! Salt and pepper are your friends.

Some roasted veggie soup variations I’ve created and loved include:

• Spicy Chipotle Roasted Veggie Soup: Add chipotle peppers in adobo sauce for a smoky kick.
• Creamy Butternut Squash Roasted Veggie Soup: Substitute some of the vegetables with roasted butternut squash for a sweeter, creamier soup.
• Roasted Tomato and Basil Veggie Soup: Focus on roasting tomatoes and add fresh basil at the end for a bright, summery flavor.

The Creamy Butternut Squash Roasted Veggie Soup version gets the biggest reactions every time! I have confidence in you, you can do this, and your soup will be amazing!

I encourage you to make this roasted veggie soup your signature dish. Share it with your friends and family, and watch their faces light up with flavor. Go check out Nora Cooks rendition of roasted vegetable soup or Nourishing Amy’s Roasted Root Vegetable Soup or Nicky’s Kitchen Sanctuary’s amazing version of roasted vegetable soup.

Now get in that kitchen and start creating some roasted veggie soup memories! Don’t forget to share your results with me. I can’t wait to see what you come up with. And remember, if this roasted veggie soup rocks your world, you NEED to try my roasted garlic potato soup. For more sanity-saving dinner ideas, check out my creamy reuben soup!

This roasted veggie soup will be everything you have been missing!