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
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
- 1 eggplant trimmed and split lengthwise
- 2 yellow squash trimmed and split in half
- 2 rib celery trimmed
- 2 bell pepper (any color) seeded and halved
- 2 carrots peeled and cut into 2 inch chunks
- 2 tomato halved
- 4 clove garlic unpeeled
- 2 tbsp olive oil
- black pepper
- 1 tbsp fresh oregano (chopped) or 1 teaspoon dried oregano
- 1 bay leaf
- 4 to 6 cup vegetable broth chicken stock can also be used
- 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.