Roasted vegetable soup

You want to eat healthier, but you don't have the energy or time to prepare a nutritious meal. Soup to the rescue! You can hide a lot of veggies in there and if you prepare a big pan of soup, you can freeze portions for later. Having healthy meals ready in your fridge is perfect for busy days or when you don't feel like cooking.

We love soup and prefer it to be a little spicy. This tomato paprika soup tastes great if you add a little chili pepper to it. Homemade soup is easy and nutritious, with a lot of veggies in it. The main ingredients for this soup are tomato, paprika, zucchini, onion and garlic. The zucchini makes the soup a bit more creamy. I also add a lot of herbs to my soups. My garden is full of herbal plants, so I have easy access to fresh herbs. But dried herbs work perfectly fine as well!

Ingrediënts:

• Tomato
• Paprika
• Zucchini
• Onions
• Garlic
• Basil
• Thyme
• Oregano
• Sage
• Olive oil
• Garlic powder
• Paprika powder
• Chili flakes
• Salt and pepper, to taste
• Veggie broth cube

I made this recipe several times for family and friends and it's always a success. You can make it as spicy as you want, by adding more or less chili flakes. Serve the soup with freshly baked bread topped with hummus and pesto.

Do you have a vegetable garden? Or a mini garden on your balcony? This recipe is perfect for using your freshly grown tomatoes, onions, zucchini and herbs. Whenever I can, I use most of the vegetables from my own garden. I often make a big batch of soup and keep it in my freezer.

Roasted vegetable soup

Serves: 6 Prep Time: 20 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 6 large tomatoes
• 2 paprika's or bell peppers
• 2 red onions
• 1 zucchini
• Garlic to taste, I personally use 5 cloves
• 1 tsp garlic powder
• 1/2 teaspoon paprika powder
• Fresh herbs like basil, oregano, thyme, rosemary, sage. When using dried herbs, add 2 teaspoons of Italian herbs.
• Olive oil
• Chili flakes, to taste
• Salt and pepper, to taste
• 1 vegetable broth cube

Instructions

Preheat the oven to 185 degrees Celcius / 365 degrees Fahrenheit. Wash the tomatoes, paprika and zucchini and cut all the vegetables into pieces. Add everything to a large baking dish. There are a few ways to add garlic; use a garlic press, chop the garlic into small pieces or add the whole clove including the skin for a more roasted taste. Make sure you remove the skin before adding it to the soup. Add the herbs, spices and two tablespoons of olive oil to the vegetables. Mix everything together and put the baking dish in the preheated oven for about 30 to 35 minutes. Bring 1 litre of water to a boil in a big soup pot. When the water is heated, add a vegetable broth cube. 

When the vegetables are done roasting in the oven, carefully add them to the soup pot. Don't forget to add the water that has collected in the bottom of the baking dish, it's full of flavour! Let the soup boil for 15 to 20 minutes and then remove from the heat. Let it cool for 15 minutes and then blend the soup with an immersion blender or normal blender. Be carefull with this, the soup is very hot! 

 

Notes

If you want to keep portions of the soup in the freezer, it's best to let the soup cool down completely. I leave it in the soup pot on the stove overnight and add it to smaller containers the next morning.