Roasting vegetables in the oven caramelizes their flavors. Blend them with herbs and seasonings into this Roasted Vegetable Soup for a lovely meatless meal.
Years ago when my husband and I were visiting friends in France, they had to step out for a few hours, promising to be home for dinner. We encountered a little culture clash when six o’clock, our dinner time, rolled around, and they weren’t yet home. Somehow we forgot that French diner is quite different than ours.
I knew Michele had started a soup and stashed it in the refrigerator. When I went to investigate, I found broth and some very large chunks of vegetable floating in it. Hubs and I both raised our eyebrows and snacked on bread and cheese instead.
Later I came to find out that Michele was preparing a pureed soup, something that was absolutely foreign to me, one who had been raised on Chicken Noodle that came in a red and white can. A ha. More culture clashes.
Today, I love pureed soups. And since I purchased an immersion blender, I love making them! This soup is as easy as could be.
A chunk of good French cheese and a baguette would make it a perfect meal. If you’d like, you could also add some cooked shrimp on top, but you won’t need to. Want to go meatless? Serve a salad on the side. Soup is good food always.
Tools to make this recipe easy:
- plastic cutting boards
- Ergo Chef chef’s knife
- sheet pan
- a large soup pot
- immersion blender or a A food processor
- Pyrex pint-sized glass bowls with plastic lids
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Soup is good food.
I’ve come to love all kinds of blended soups since that cold night many years ago. These are some of my favorites:
Roasted Vegetable Soup with Fresh Oregano
Roasting vegetables in the oven caramelizes their flavors. Blend them into soup with fresh herbs and you’ve got a lovely meal.
Preparation Time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
- 1 eggplant, trimmed and split lengthwise
- 1 large patty pan squash or two yellow squash, trimmed and split in half
- 2 ribs celery, trimmed
- 2 bell peppers, seeded and halved
- 1 cup baby carrots or 2 large carrots, peeled and cut into 2 inch chunks
- 1 cup cherry tomatoes or 2 medium tomatoes, halved
- 4 large cloves garlic, unpeeled
- 2 tablespoons olive oil
- fine sea salt and freshly ground black pepper
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 bay leaf
- 4 to 6 cups vegetable or chicken broth
- Preheat the oven to 400 °. Place the vegetables on a rimmed baking sheet. Brush the vegetables with the oil.
- Roast the vegetables for 45 minutes, until tender and spotted with brown.
- Scoop the eggplant pulp from the skin and place it in a large stockpot. Remove the garlic from its skins and add to the pot as well as the other vegetables, oregano, and bay leaf.
- Add 3 cups broth and bring to a simmer. Simmer the mixture for about 45 minutes or until the vegetables are very tender.
- Remove the bay leaf and discard. Use an immersion blender to blend the vegetables until smooth. (You can also blend the soup in a blender or in a food processor.) Thin with more stock, if desired. Season to taste with salt and pepper. Serve hot.
- To freeze: cool the soup and store in meal- or individual-sized portions in the freezer, for up to 2 months. Reheat before serving.
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Post updated March 25, 2017.