🥕 Oven-roasted vegetable soup (20 min): an easy & comforting recipe

Roasting your vegetables in the oven before blending them is the secret to an incredibly flavorful and comforting soup! Oven roasting naturally caramelizes the sugars in the vegetables (carrots, parsnips, onions, etc.), resulting in unparalleled sweetness and aromatic depth. The flavors concentrate, the vegetables become tender and lightly charred, and the soup's color intensifies. A true sensory delight to warm up those long winter evenings!

This technique works wonderfully with a well-stocked vegetable basket from the garden or even with leftovers from the fridge. You'll never go back to regular soup after this! 🥄✨

• Root vegetables : carrot, parsnip, turnip, sweet potato, beetroot, celeriac…
• Winter vegetables : butternut squash, pumpkin, leek, onion, garlic, cauliflower.
• Tip : Add an apple or pear for a sweet and fruity note.
• Herbs & spices : thyme, rosemary, bay leaf, cumin, smoked paprika, curry...

Treat yourself to 100% seasonal vegetables: find the complete list on our seasonal vegetable guide 🗓️, or choose a ready-to-cook homemade soup kit .

1. Wash, peel and cut your vegetables into equal-sized pieces for even cooking.
2. Arrange them on a large baking sheet lined with parchment paper. Add a drizzle of olive oil, salt, pepper, herbs and spices to taste.
3. Mix well to coat each vegetable.
4. Bake at 200°C (fan oven) for about 20 minutes, until golden brown and tender. Stir halfway through cooking.
5. Transfer the roasted vegetables to a large saucepan. Add hot stock (vegetable or poultry), just enough to cover them.
6. Blend until smooth using an immersion blender. Adjust the texture with a little water or stock depending on the desired consistency.
7. Taste, adjust the seasoning, and serve immediately, garnished with seeds, fresh herbs, and a drizzle of cream! 🌱

To perfectly measure your liquids, remember to use the cl to ml converter 🔄.

• Add a touch of white miso or curry paste to twist the flavor.
• For a creamy texture without cream, incorporate a potato or a spoonful of almond puree.
• Leftover chickpeas or blended white beans provide protein and creaminess.
• Think about toppings: homemade croutons, pumpkin seeds, roasted hazelnuts, grated cheese or vegan parmesan! 🧀🌰
• For a "gastronomic" effect, serve with a drizzle of hazelnut oil and chopped flat-leaf parsley.

Looking for a change? Discover more ideas onthe Journal des Femmes Cuisine 🌐.

• Vegan version : opt for homemade vegetable broth and a touch of coconut milk.
• Anti-waste : use well-washed peelings for broth, or recycle leftover vegetables forgotten at the back of the fridge.
• With protein : add red lentils or cubes of grilled tofu.
• In express mode : if you're short on time, opt for pre-cut or plain frozen vegetables.

A soup is also an opportunity to discover new flavor combinations: dare to mix things up, have fun with spices, and share your creation with family or friends. 🥰

• Can the soup be prepared in advance? Yes, it will keep for 3 days in the refrigerator. Gently reheat in a saucepan, adding a little water if needed.
• Is this soup suitable for children? Absolutely! You can reduce the spices and blend it more finely for an ultra-smooth texture.
• How to make it more nutritious? Add a handful of cooked grains (quinoa, bulgur) or homemade croutons.
• Can I freeze the soup? Yes, in an airtight container. Stir well after defrosting.
• How much should you plan for? Allow approximately 300 ml per person. Use the converter to help you!

For more healthy tips, explore our seasonal guides blog 📚 or order your homemade soup kit !