Roasted Vegetable Soup

Winter is here and there’s nothing like a warm and cozy soup! This recipe is inspired by a loccal pizzeria where I often find myself. Their vegetable soup is simple, elegant, packed with flavor, and happens to be vegan! It’s one of those dishes the take you by surprise. From the first bite, I knew I had to re-create it, I hope you enjoy!

Ingredients:

• 2 Potatoes

• 6 Roma Tomatoes

• 1/2 Head of Cabbage

• 1 Whole Yellow Onion

• 6 Stalks Celery

• 6 Carrots

• 8 Cloves of Garlic

• 4 Cups Vegetable Broth

• Bread

• Thyme

• Salt and Pepper

Directions:

• Preheat your oven to 425 degrees (convection mode is recommended if you have that feature)

• Rinse potatoes, tomatoes, cabbage, carrots and celery

• Dice potatoes into bite-sized pieces

• Peel outter layer of carrots and onion

• Cut onion, celery and carrots into 1 inch pieces

• Quarter Roma tomatoes

• Slice cabbage into 1 Inch steaks

• Season with salt and pepper

• Spread vegetables evenly across several baking sheets

• Add thyme and garlic cloves (skin on)

• Bake vegetables for 60 minutes at 425, rotating your trays halfway through

• Scrape all contents into a pot - be sure to remove the sprig of thyme and garlic skins

• Add 4 cups (or enough to nearly cover the contents of the pot) of vegetable broth and bring to a boil, stirring occasionally. This is to ensure the flavors marry together well

• Transfer all contents of the pot into a blender and blend for 2-3 minutes on high

• Transfer soup to a bowl, add parsley and a drizzle of olive oil

• Toast your bread for 3-4 minutes on each side, brush both sides with olive oil halfway through

• Rub a clove of garlic on both sides of the bread

• Garnish with parsley and olive oil drizzle

• Serve immediately

Tips:

• For more dense ingredients that take longer to cook, like potatoes, cut into smaller pieces. Keep softer ingredients such as cabbage and tomatoes in large pieces to promote a great outer char while ensuring the center is cooked through

• If you want a looser (less dense) broth:

  • Reduce the number of potatoes in this recipe and replace them with additional c

  • Increase the number of roma tomatoes, cabbage, and other vegetables

Honestly, the “hardest part” of this recipe is just waiting for the vegetables to roast in the oven. Prepping my vegetables did not even take 10 minutes! I hope you give this recipe a try because it just feels like a hug every time. Especially if you’ve never made roasted vegetable soup before, once you see how easy, I have no doubt you will embark on a soup journey shortly after!