Smoky Roasted Vegetable Soup

Published by

Jasmine

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Today I’m sharing a recipe I make probably once a week during the autumn and winter! It’s flavourful, packed with fibre and it uses up odds and ends of vegetables that need eating…

INGREDIENTS

Vegetables:

Tomatoes (I used a mix of baby plum for extra sweetness and regular vine tomatoes, cherry tomatoes also work)

Butternut squash (or pumpkin)

Carrot

Red peppers (I used a bell pepper and a sweet red pepper)

Yellow pepper

Red onion

Garlic

Everything else:

Vegetable stock cube

Dried oregano

Chilli flakes

Smoked paprika

Double cream

Mixed seeds (optional topping)

TIPS & NOTES

Honestly, you can follow this recipe with whatever added veg you have in your fridge that looks like it needs eating, that’s the beauty of it! Just make sure you leave things home or cut them chunky so the veg doesn’t burn as you roast it low and slow. If you want to make this vegan, you can swap the double cream for white beans (I’ve been enjoying this variation lately for a thicker creaminess and satiety) or you can use cottage cheese to increase protein. I recommend pairing this with a side to make it a whole meal (today I made a cheese toastie with sourdough coated in everything bagel seasoning – you can go with something a little lighter though, such as wholewheat bread).

Smoky Roasted Vegetable Soup

  • Servings: SERVE
  • Difficulty: Easy
  • Print

A simple but delicious soup recipe that you can ‘set and forget’ – perfect for working from home

Blender required, no advance prep needed


Ingredients

  • 1/2 a butternut squash (peeled and cut into small-to-medium chunks)
  • 1 medium carrot (optionally peeled, cut into chunks)
  • 1 sweet red pepper (cut into large chunks)
  • 1 red bell pepper (cut into large chunks)
  • 1 yellow bell pepper (cut into large chunks)
  • 3 medium tomatoes (cut into halves or thick wedges)
  • 60g of baby plum tomatoes
  • 1 medium red onion (cut into thick wedges)
  • 4 medium garlic cloves (peeled and root removed)
  • 30ml of double cream
  • 1 vegetable stock cube
  • 1 tsp of oregano
  • 1 tsp of smoked paprika
  • 1/2 a tsp of chilli flakes
  • 10g of mixed seeds
  • Olive oil for cooking
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C
  2. Add the carrot, red bell pepper, red onion, garlic, yellow bell pepper, squash, sweet red pepper, tomatoes and baby plum tomatoes to an oven dish, drizzle generously with olive oil, season generously with salt and pepper and sprinkle over the oregano, smoked paprika and chilli flakes and toss together to coat the vegetables
  3. Roast the vegetables in the oven for around 30 minutes (you mainly just want to check that the squash is cooked through and soft), stirring halfway through
  4. Remove the cooked vegetables from the oven and leave to cool a little, whilst it does, boil a kettle and toast the mixed seeds in a small frying pan over a low heat for 5-7 mins (until fragrant)
  5. Either add the vegetables with the crumbled stock cube and 300ml of boiling water to a heat-safe blender and blend until smooth then transfer to a lidded pot over a low-medium heat, or prepare the vegetable stock with 300ml of boiling water and add it to a lidded pot over a low-medium heat with the vegetables and use an immersion blender to blend until smooth
  6. Simmer the soup for 5-10 mins, if required: add more seasoning and / or add up to 200ml of boiling water for a more fluid consistency
  7. Serve the soup topped with the toasted seeds, an optional drizzle of extra-virgin olive oil and alongside a toastie or some bread

Let me know if you try my roasted veg soup (or do your own riff on it!)

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