Roasted Vegetable Soup with Fresh Oregano

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 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 was as easy as could be. I had a huge store of fresh vegetables and herbs from our produce box. I trimmed them and roasted them with olive oil in a hot oven. Then they simmered on the stove for awhile.

Then the stick blender did its work. Voila! A beautiful roasted vegetable soup, rich in flavor.

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. This is a perfect meal for the cold nights ahead.


What’s your preference? Chunky or smooth when it comes to soup?

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Comments

  1. What a great story! I can’t wait to try this recipe next week.

  2. Did you take the bay leaf out before the blending? Sounds good, I’ll have to add this to my meatless meals recipe box!

  3. Bette Barkley says:

    The roasted vegetable soup sounds wonderful!

  4. yum! We love smoooooth soup around here. The kiddos favorite is roasted butternut squash, sweet potato, and carrots. I like to add a few sprigs of fresh rosemary with the veg in the oven.

  5. This looks amazing. Do you think it would turn out well using water in place of broth?

  6. Although it’s autumn, I’m not feeling it yet in Phoenix, AZ. But I love soup and this recipe looks so good. I’m always on the lookout for new recipes to try and I think this will be one I will attempt. I posted it on Pinterest as I find that way I never lose the recipes. It links back to your blog post.

    Blessings,
    Debbie

  7. Wow, I love the sound of this! Wish I had an immersion blender to make this less of a hassle, but you’d better belive I want to try it anyway!
    I like both chunky and smooth soups. But for the rest of my family, pureed is the way to go.

  8. Hmmm, eggplant in a pureed soup. Never tried that before, sounds good!! :)

  9. mmm, sounds so good. we love roasted vegetables around here. and i am totally a smooth soup kinda girl. :)

  10. I prefer chunky and I like lots of “stuff” in my soup but I think one of those stick blenders would be cool to have. This looks like a very tasty combination of vegies.

  11. I made a roasted veggie fontina cheese crab soup yesterday. It was awesome!!!! I didnt think I’d like it too chunky but it didnt matter.

  12. Bringing up your recipe for our fourth batch I have to finally leave a comment saying how much we LOVE this soup! I found it on Pinterest (I wonder how many repines it’s seen since Debbie? Thanks Debbie!) and it’s been a go to this Fall. It’s really forgiving- squash, zucchini eggplant and cauliflower have all been switched in to act as the bulk veggie and worked great. Thank you for writing it out!

  13. I have some zucchini and summer squash in my freezer that will need to be used. Do you think these would roast up okay? Obviously not like fresh, but hopefully okay? It’s not yet soup season, but coming soon!

    • @Holly, how did you prep it for the freezer? I’m thinking it might not work for roasting those. But, you could roast the other vegetables and then add the frozen ones when you simmer.

  14. This soup is delicious!! I have one question, though. I’ve never pureed a soup before and I ran into an issue: strings. A bunch of long, hard pieces (I think from the tomato skins) and some thinner strings (celery? eggplant?). Do you think my blender is just not powerful enough? Or do you have any tips to avoid this? Thanks!

    • Bummer! I’ve not had that problem before. I guess an added step would be to strain the soup after blending. I use an immersion blender, also called a stick blender. I haven’t used a regular blender before. The immersion blender is one of my favorite tools.

  15. Hello! This soup looks wonderful and I”m looking forward to trying it. I hate eggplant, though. Can you suggest other veggies that might work in place of the eggplant? Have you tried sweet potatoes or root veggies, like parsnips or turnips?

    • I think you could use any vegetables that you like. Just be sure that they cook soft enough to blend smoothly.

  16. this roasted vege soup idea is now my go-to produce box, salvage recipe. if we had a week of reacting to life, instead of tossing out the wilting produce i make this soup. it tastes different every time and there are absolutely no leftovers.

    i think my favorite taste came from kohlrabi-love that spicy kick. this time i’m cooking up my first eggplant, and that chunk of red onion that never made it into a salad.

    i buy and add two boxes of fit-n-active reduced sodium chicken broth from Aldi. if i have a bit of half&half or heavy cream about to expire i add toss that in after the blending process for a bit of creaminess.

    the more i read your blog, the more i realize your eats are good as well as cheap.

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