Roasted Vegetable Soup

This hearty Roasted Vegetable Soup is a symphony of flavors and textures, featuring a medley of sautéed vegetables, tender pasta, and a rich vegetable broth. Perfect for a chilly day, this comforting soup is easy to make and packed with nutrients, making it a delicious and healthy meal option.

Ready Time

1 hrs 30 mins

Yields

8 servings

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and chopped
3 stalks celery, chopped
2 large red bell peppers, chopped
2 large can diced tomatoes
1 large can kidney beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper, to taste
Optional: 1/2 cup small pasta shapes, such as elbow macaroni or ditalini

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until tender, about 5-7 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the chopped carrots, celery, and red bell peppers to the pot.

Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

Add the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper to the pot.

Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and let the soup simmer, covered, for 20-25 minutes, or until the vegetables are tender.

If using pasta, cook according to package instructions and add to the soup.

If not using pasta, proceed to the next step.

Use an immersion blender to puree the soup to your desired consistency.

Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh herbs, if desired.

Notes

Roasted Vegetable Soup can be made ahead of time – prepare everything up to the simmering step, then refrigerate or freeze for later use. If freezing, let it thaw overnight in the fridge before simmering.

You can customize the veggies to your liking – feel free to add or substitute with your favorite vegetables.

If you prefer a creamier soup, use less vegetable broth or add a little heavy cream. For a thicker consistency, simmer the soup uncovered for a bit.

Make this a one-pot meal by adding the optional pasta directly to the pot during the last 10 minutes of simmering.

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently over low heat.

Feel free to play with the herbs – try using fresh parsley or oregano instead of thyme and basil for a different flavor profile.