Roast It All Soup!
I feel like I have to enter this blog entry with a confession…..I jumped on the bandwagon for this shit.
I kept seeing all these BEAUTIFUL reels of homemade, roasted soups and I was like….I need to make this. *robotically*
And you know what….I did it.
I tried to make mine a little different, obviously…and I truly think I succeeded! This soup was hearty, delicious, was the perfect dunker for an epic grilled cheese – I mean, all the things we use to score a soup, amirite?
all da veggies.
All these delicious, brightly-colored, beautiful veggies coming together in a soup! I mean, who wouldn’t?! Literally no one. Omg the most exasperated JK. I’m here to tell you literally everyone on Instagram has made a fucking version or other of this soup & I can’t even be mad. I can’t even say that mine is the best….but mine definitely has a different combo than everyone else’s.
I started with….literally everything. I even had to scale it back, if you can believe it. Chris doesn’t like “just” tomato soup….mmkay, so clearly he wanted something more robust than that. Garlic & Sweet Onions made a debut, duh.
moar veggies.
I also decided it was “Carrot Szn” if that’s a thing and added some beautiful rainbow carrots to the mix. Next up was bell peppers. They have been on sale QUITE FREQUENTLY at the Harris Teet so I’ve been stocking up nonsensically on a stupid amount, actually let’s call it a plethora of bell peppers to use for WHATEVER reason….well that reason was today. The roasted bell peppers gave it more depth & more body – I personally love a good, hearty tomato soup but clearly no one asked me & I need to please more people than just myself.
MOVING ON.
I will say this is my first attempt at a Vegan recipe & for that I was super excited! We have been dipping our toes in the “Meatless Monday” pool and have been trying to come up with healthier, more-fun and overall better ways to eat our veggies other than a damn kale salad – which also always hits the spot, FYI. So, other than the dollop of sour cream at the end, this recipe is completely vegan & vegetarian! No butter, no dairy, no meat! So exciting! Hopefully I’ll pick up a follower or two who’s looking for a new recipe! Let’s get to it!
Ingredients
· 5-6 singular, Rainbow Carrots – peeled & cut in half
· 6-8 medium-size vine-ripe tomatoes (or 10-12 Roma tomatoes)
· 2 bell peppers – any color, cut in half & deseeded
· 1 large Sweet Onion – peeled & quartered
· 5-7 cloves of garlic – peeled
· 3 TBS Olive Oil
· 3 TBS Tomato Paste
· 32 Oz Vegetable Stock
· S+P to taste
· Handful of Fresh Basil – destemmed & cleaned
· Sprigs of Fresh Thyme
· ½ TSP Red Chili Flakes (Optional)
· Sour Cream (for garnish)
Instructions, 1
Preheat your oven to 425 degrees.
In a large baking dish or large sheetpan, arrange halved tomatoes, rainbow carrots, bell peppers, onion & cloves of garlic.
Drizzle a generous amount of olive oil overtop all the veggies & toss with your hands to gently coat.
Sprinkle S+P overtop all the veggies.
Place in the oven for 25 minutes.
Once the 25 minute timer is up, stir with a wooden spoon to flip around all the veggies for maximum roasting.
Return to the oven for another 25 minutes.
After this next 25 minute timer is up, the veggies should be perfectly soft, roasted & smell AMAZING – this is the holy grail for your soup!
Remove the veggies from the oven & allow to cool for about 10 minutes on your countertop.
While the veggies are cooling, heat the 32 Oz of Vegetable Stock in a large pot – add in the fresh thyme sprigs & allow to come to a slow boil.
CAREFULLY peel the skin off the tomatoes – shit, please don’t burn yourself! The skins should come off rather easily since it should have blistered a bit from being in the oven.
It is not crucial to remove every single skin but get as much off as you can – you want your soup to be as smooth as possible!
Instructions, 2
The vegetable stock should be heated through by now – dump in the entire contents of your roasting pan directly into the vegetable stock.
Stir around & allow to heat up again and soften the veggies even more – about 15 minutes or so.
Add S+P to taste, stir in the tomato paste as well as the Chili Flakes – optional, but definitely gives this soup a welcome kick!
When you are satisfied with the consistency & softness of the veggies – first, fish out the sprigs of thyme – then, using an immersion blender stick, gently stir it around to perfectly blend all those roasted veggies together.
((If you do not have an immersion blender, you are more than welcome to empty all the contents into a large blender BUT BE CAREFUL CAUSE ALL THIS SHIT IS HOT))
The smell of garlic will waft in the air, the bell peppers & tomatoes will give off a mouth-watering smell. This is when it really starts to get good!
When you are satisfied with the smoothness of your soup, throw in a handful of fresh basil – use the immersion blender stick to blend up those basil leaves as well – the oil will release & give your soup a PERFECT balance of tomato-basil taste we all know & love.
Instructions, 3
Give it a taste! Everything is cooked & warmed thru – this is the last chance you have to season before serving!
You may also allow this soup to simmer for an additional hour or so – the flavors will continue to develop & be ultra silky.
I let my soup simmer for about 20 more minutes while I cleaned the kitchen & prepped for our panini grilled cheese sandwiches – yes it was THAT classic!
Stir in a nice dollop of sour cream if you wish for a creamy element & even a sprinkle more of basil to amp up the herbaciousness! Whatever little additions you decide to put on this soup, your tastebuds will continue to thank you!
Soup Szn
I know, I know. Everybody has been screaming, posting, & begging for Pumpkin content & Soup content….but sometimes it can feel redundant or overwhelming with all the content to wade thru. Well, that’s why I wanted to combine MULTIPLE soups I’ve been seeing into ONE. And I think I delivered.
Seriously let’s think about it – Tomato Soup is an oldie but a goodie but also deserves an upgrade. Roasted Pepper Soup is not one heard of too often & seems underappreciated, so I wanted to change that. Roasted Carrot Soup is something I’ve usually seen paired with Coconut Milk, Curry & even Tumeric which sounds so exotic but I still wanted something more – ROAST IT ALL SOUP was the play! I love all the colors, the flavors mixed together & how every veggie complemented the other. The tomatoes were plump & luscious, the bell peppers lent a fortifying flavor & the carrots gave that delicate sweetness that was missing! Of course Vidalia Onion & Garlic Cloves were key players as well to round out all the delicious flavor profiles for a variety-veggie soup.
My herb garden still continues to hang on, but we’ve had a very fickle fall thus far in Virginia Beach, so my sprigs of thyme came quite in handy for that robust herby flavor I knew would set apart this soup from others! The handful of fresh basil also hit this soup out of the park! The sweet, licorice flavor was so subtle but amazing & quickly recognizable as a favorite!
HOWEVER.
Don’t even let me start bitching about the cute little pumpkin pasta garnishes….those little shits PISSED ME OFF. I literally boiled a handful of them while my veggies were roasting in the oven just so I could have them float on top of my soup for pictures – RUINED. I even boiled them for LESS than the directions stated because they were simply a garnish! I was the most excited for them because they were butternut squash pastas so technically my entire soup (minus the sour cream) would have been my first real vegan recipe! *claps* yes, thank you I really tried. So anyway, if you see a cute little package of pumpkin shaped pasta at Trader Joe’s KEEP WALKING. DO NOT ENGAGE. THEY ARE TRASH.
Anyway, hope y’all enjoyed this soup journey & if you can get your act together, this would be perfect for Halloween night – TONIGHT! Soup bubbling away in a cauldron, I mean, in a pot on the stove….ready to warm up bellies home safe from Trick or Treating. Who knows, maybe this could even be a nice pre-requisite to Thanksgiving dinner! SOUP SZN is in full swing – whip this up for yourself & see just how special it is!
Thanks for stopping by!
I appreciate you stopping by! If you loved it, I’d love to hear from you.
If you hated it, then same.
Have a great day & look for my next entry!
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