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4.9 from 138 votes

Roast Vegetable Soup w/ Basil

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
20 mins
Cook Time
4 hrs 20 mins
Total Time
4 hrs 35 mins
Servings: 4 servings
Course: Soup
Cuisine: International

Ingredients

  • 2 tins tomatoes whole peeled
  • 4 clove garlic
  • 2 onions
  • 300 grams vegetables solid roasting, such as pumpkin, sweet potato etc
  • 200 grams vegetables softer roasting, such as zucchini, squash, mushrooms etc
  • 6 sprigs rosemary
  • 700 ml chicken stock
  • 2 tablespoons basil
  • blue cheese
  • olive oil extra virgin
  • sea salt flakes
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 180 degrees Celsius (350 fahrenheit).
  2. 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.
  3. Meanwhile roughly chop the softer roasting veg.
  4. Peel the onion and garlic and dice finely.
  5. 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.
  6. Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.
  7. Add the tinned tomatoes and the stock.
  8. Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.
  9. Bring the contents of the pot to boil and then reduce to simmer.
  10. 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).
  11. 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).
  12. Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.

Notes