Roasted Vegetable Soup
This warm and comforting soup is so simple to make and provides a unique depth of flavor that will leave you devouring the entire pot. Gluten free and vegan, this soup is going to be your new favorite weeknight dinner recipe.
I think most of you know by now that I have a bit of an obsession with soup! The soup can be creamy, brothy, or something in between and I will be happy every time! When Taylor and I first started Kitchen Potatoes, I kept having ideas for different soup recipes. However, Taylor never had the soup obsession gene that I did. So, I felt guilty making her create all these different soups! I was the one wanting all the soup, but she does the recipe creating!
But look at us now! This soup recipe is one that Taylor was completely inspired to make and she loves it! I am not sure if she will ever love soup as much as I do, but I do think that having Kitchen Potatoes has made her appreciate soup on a whole new level! Success!!!
Looking for more recipes that made Taylor fall in love soups? Check these out!
There are certain foods that will forever be my go-to dinners: pasta, soup, and roasted vegetables. When it comes to pasta, it is usually our Mushroom Stroganoff on those nights when I want comfort food, but also want something that is quick and easy. Soup will forever be a go-to because no matter the time of the year I love a bowl of hearty soup for dinner! This recipe will 100% become one of my go-to's along with our Creamy Potato Soup with Tofu Bacon Bits which I currently make on a weekly basis! Then, my last trusty dinner when I am not quite sure what to make until the last possible second is roasted vegetables! However, the issue with making roasted veggies is that I end up eating them straight from the pan while they are cooling! This is so difficult not to do while making this delicious vegetable soup!! I have to constantly stop myself from nibbling on roasted cauliflower or that heavenly garlic!
Something I need to make very clear about this soup is how easy it is to make! I love getting roasted red pepper and tomato soups at restaurants, but I have never thought to make it at home because it always seemed really complicated. However, this Roasted Vegetable Soup is so straight forward, while being packed with flavor that it really does feel like something you might order at a restaurant!
Roasted Vegetable Soup
Vegan & Gluten Free
Serves: 4 people
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Author: Kitchen Potatoes
· 1 cauliflower head, chopped into florets
· 2 large carrots, chopped into chunks
· 2 onions, quartered
· 1 red bell pepper, quartered
· 2 tomatoes, halved (I used Roma tomatoes)
· ¼ cup vegetable oil + a drizzle extra for the roasted garlic
· 1 ½ tsp salt + a pinch extra for the roasted garlic
· ½ tsp pepper
· 1 tsp dried thyme
· 1 tsp dried rosemary
· 2 tsp dried basil
· ½ tsp celery seed
· 1 garlic head
· 2 cups vegetable broth
· 1 cup non-dairy milk (I used unsweetened cashew milk) + an additional ½ cup if needed
Preheat oven to 415°F, line a large sheet pan with parchment paper, and set aside.
Add cauliflower, carrots, onions, bell pepper, and tomatoes to a large bowl. Add vegetable oil, salt, pepper, thyme, rosemary, basil, and celery seed and gently mix together so that each vegetable piece is coated in oil and seasonings. Transfer onto your prepared sheet pan.
To prepare the roasted garlic, chop the top of the garlic head off, exposing the tops of the garlic cloves. Place the garlic head on a small piece of tinfoil, with the shiny side facing toward the garlic and the exposed garlic cloves facing up. Drizzle with vegetable oil and salt. Close the foil securely and place onto the edge of your prepared sheet pan.
Place sheet pan into your oven and roast vegetables for one hour, flipping the vegetables halfway through.
Once the vegetables have roasted, remove from oven. Carefully open the garlic pouch and allow to cool slightly until you are able to handle the garlic head with your hands. Remove the roasted garlic pieces by squeezing the garlic out into a small dish.*
Transfer the roasted vegetables, garlic, and vegetable broth to a high speed blender. Blend until smooth. Depending on the size of your blender, you may have to blend the soup in two batches.
Pour the blended vegetable mixture to a large pot. Add non-dairy milk, cover, and set over medium heat. Allow to simmer for approximately 15 minutes, stirring occasionally and if your soup looks too thick, add an additional ½ cup of non-dairy milk. Once hot, serve and enjoy!
* Below is an image of how to squeeze out the roasted garlic from the garlic head.