Roast Vegetable Soup w/ Basil
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 35 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Roast Vegetable Soup w/ Basil
Description
Roasting solid vegetables like pumpkin and sweet potato with olive oil, salt, and pepper caramelizes their sugars, deepening sweetness. Softer vegetables such as zucchini and mushrooms are added later and roasted further to develop flavor without overcooking. Onion and garlic are softened in olive oil before adding canned whole peeled tomatoes and chicken stock, creating a flavorful liquid base.
The roasted vegetables are added back to the pot and simmered for several hours with tied rosemary sprigs, infusing the broth with herbal notes. Fresh basil is stirred in at the end to brighten the flavor. The soup likely develops a rich, layered taste from the roasting and slow simmering.
This soup works well as a starter or light meal, offering comfort and warmth with seasonal roasted vegetables. Blue cheese can be added for extra tanginess when serving.
Ingredients
- 2 canned tomatoes whole peeled
- 4 clove garlic
- 2 onion
- 300 grams vegetables solid roasting, such as pumpkin, sweet potato etc
- 200 grams vegetables softer roasting, such as zucchini, squash, mushrooms etc
- 6 rosemary sprigs
- 700 ml chicken stock
- 2 tablespoons basil
- blue cheese
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
Instructions
- Preheat oven to 180 degrees Celsius (350 fahrenheit).
- Peel and roughly chop the solid roasting vegetables and cover liberally with olive oil, a pinch of salt and pepper and roast for 30 minutes.
- Meanwhile roughly chop the softer roasting veg.
- Peel the onion and garlic and dice finely.
- After the solid vegetables have been in for 30 minutes turn them and add the softer vegetables after tossing them in oil, roast a further 40 minutes.
- Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.
- Add the tinned tomatoes and the stock.
- Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.
- Bring the contents of the pot to boil and then reduce to simmer.
- Once the vegetables have roasted remove them from the oven and add to the pot and simmer for 3 hours (you may need to add some water over those hours as the soup may dry up slightly).
- Once it has all cooked for the 3 hours, using a stick blender or a food processor puree until the soup is a smoother consistency (although not too long as you want to maintain a slightly chunky consistency).
- Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.
Notes
User Reviews
Overall Rating
4.9
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