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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

  • Medium pot or saucepan
  • Spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a medium pot over medium heat.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
  3. Stir in the dried thyme.
  4. Add the roasted vegetables to the pot and stir to coat them with the oil and aromatics.
  5. Pour in the vegetable broth and stir to combine.
  6. Bring the soup to a gentle simmer, then reduce heat to low.
  7. Simmer for 10 to 15 minutes, allowing the vegetables to warm through and flavors to blend.
  8. Season with salt and black pepper to taste.
  9. Remove from heat and serve warm.

Notes

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