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Roasted Vegetable Soup from Leftovers

This soup is made by blending roasted vegetables such as squash, carrots, and parsnips, resulting in a smooth or slightly chunky texture. The vegetables are caramelized and simmered with aromatics like thyme and garlic, creating a warm, comforting dish with a rich, hearty appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups roasted mixed vegetables (squash, carrots, parsnips) leftover or freshly roasted
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the leftover or freshly roasted vegetables on a baking sheet and roast until they develop a slightly caramelized edge, about 15-20 minutes. The aroma will be sweet and earthy.
  2. While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and dried thyme, cooking until fragrant and just beginning to turn golden, about 1 minute. You’ll smell the herbs and garlic infusing the oil.
  3. Once the garlic is fragrant, add the roasted vegetables to the pot. Stir well so they are coated with the garlic and thyme mixture, warming them through and releasing their aromas. The vegetables should look vibrant and slightly softer.
  4. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Turn the heat to medium-low and let the soup cook uncovered for about 10 minutes, allowing the flavors to meld. You'll notice the broth becoming infused with the roasted aroma and the vegetables softening further.
  5. Use an immersion blender directly in the pot to blend the soup until smooth, or transfer it to a regular blender in batches. Puree until the soup is creamy and velvety, with a consistency that can be as chunky or smooth as you like. Be sure to vent the blender lid slightly if blending hot liquids.
  6. Return the blended soup to the heat and season with salt and pepper to taste. Warm it gently for a few minutes, stirring occasionally, until heated through and flavorful. The soup should smell rich and inviting, with a hint of caramelization from the roasted veggies.
  7. Ladle the hot soup into bowls, showcasing its smooth, inviting appearance with a slight sheen on top. Optionally, garnish with fresh herbs or a drizzle of olive oil for extra flavor and visual appeal. The final dish looks hearty and vibrant, ready to be enjoyed.

Notes

Feel free to customize with leftover vegetables and herbs. If you prefer a chunkier texture, blend less and leave some vegetables intact.