How to make a flexible roasted-vegetable soup from whatever veg you have
Roast any mix of vegetables with aromatics and seasoning, then blend with stock to make a smooth soup.
Chop whatever vegetables you want, add onion and garlic, drizzle with olive oil and season, then roast until soft. Blend the roasted vegetables with vegetable stock until smooth and serve.
The short version
- Roast vegetables first, then blend with stock for a quick soup base.
- Use whatever vegetables you have; the method stays the same.
- Blend to your preferred smoothness and thickness by adjusting stock.
What you need
- baking dish
- ovenRoast at 180°C
- blenderAny blender that can handle hot/roasted veg
- lid for blender
How to do it
- 1
Chop any vegetables you want to use and add them to a baking dish with onion and garlic.
Use a mix of starchy veg (e.g., sweet potato, squash) and watery veg (e.g., tomato) for balanced texture.
Watch this step - 2
Drizzle with a little olive oil and season (e.g., salt and paprika), then shake/toss to coat.
Coating helps seasoning distribute evenly before roasting.
Watch this step - 3
Roast in the oven at 180°C for about 40 minutes, until the vegetables are soft.
Softness is the doneness cue; time can vary by veg size.
Watch this step - 4
Transfer roasted vegetables to a blender, add about 500 ml vegetable stock, and blend until smooth.
Add stock gradually if you want to control thickness.
Watch this step
What goes wrong
Blending before the vegetables are fully soft
Roast until the vegetables are soft so the soup blends smooth.
Soup ends up too thick or too thin
Adjust by adding more or less stock when blending.
Why it works
Roasting softens vegetables and concentrates their flavour; blending with stock turns them into a cohesive soup with adjustable thickness.
Put it to use
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