I love drinking hot chocolate and feeling cozy in a warm home. A light sprinkling of snow is absolutely beautiful. But there's so much to not like too! The cold, the hassle that comes with it, cleaning cars and shoveling sidewalks, not being to be able to go out, and most of all, the quiet. Have you ever noticed how eerily quiet it gets when the winter comes? It's like all life decided to take a pause until spring.
One thing is for sure. This kind of weather definitely calls for a warm bowl of hearty soup. And roasted vegetable soup is extra special.
The flavor of roasted vegetables with italian seasoning is so comforting and warming; it definitely beats any restaurant soup any day. And it's so easy that you'll want to make it everyday! For me, the recipe was an extra cheat because I used leftover roasted vegetables from this recipe here and I never even had to roast any extra veggies. I made these delicious herbed parmesan croutons to go with the soup and the combination couldn't have been more perfect - a match made in heaven.
Give it a try and good luck in the kitchen!
Roasted Vegetable Soup
(serves 2-4)
2 zucchini
1 onion
3 red potatoes
3 carrots
3 tomatoes or 1 can tomato sauce
1 tbs olive oil
1 tbs italian seasoning
1/2 tspn salt
1/4 tsp black pepper
1/4 tsp paprika
1 14 oz can vegetable broth
1 cup water
1/4 cup fresh basil chiffonade, divided
Scrub clean and roughly chop all the veggies. Mix the marinade of olive oil, italian seasoning, salt, black pepper, and paprika together. Toss the veggies in the marinade and leave them to marinade as long as you can, up to 6 hours. If you don't have the time, don't worry about leaving them.
Spread the veggies on a baking sheet and bake them at 400º for an hour uncovered. Check on the veggies halfway through. If they are browning too much, as in blackening and burning, cover them with foil.
Once the veggies are done, bring them to a boil with the vegetable broth and water. Turn the heat off and use an emergent blender to blend the soup to a smooth puree. If you don't have an emergent blender, use a regular blender but be careful to avoid hot splashing. Make sure to taste the soup after this step and adjust the seasoning (very important!). I needed a little more salt here.
Stir in the basil, leaving a little for garnish. Serve with croutons and enjoy!
Herbed-Parmesan Croutons
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 tbs olive oil
1 8 oz loaf Italian bread
1/4 cup finely grated parmesan cheese
Preheat the oven to 350º. Cut the Italian bread loaf into 3/4" squares of equal size.
In a separate bowl, combine oil and all the seasonings. Toss the bread cubes in the oil mixture.
Spread on to a baking sheet and bake for 7-8 minutes. Sprinkle the croutons with half the cheese and bake again for 7 more minutes or until golden brown to your liking. Toss the croutons and sprinkle again with the rest of the cheese. Let them cool. Keep them in an airtight container for up to 1 week.
Enjoy!
The flavor of roasted vegetables with italian seasoning is so comforting and warming; it definitely beats any restaurant soup any day. And it's so easy that you'll want to make it everyday! For me, the recipe was an extra cheat because I used leftover roasted vegetables from this recipe here and I never even had to roast any extra veggies. I made these delicious herbed parmesan croutons to go with the soup and the combination couldn't have been more perfect - a match made in heaven.
Give it a try and good luck in the kitchen!
Roasted Vegetable Soup
(serves 2-4)
2 zucchini
1 onion
3 red potatoes
3 carrots
3 tomatoes or 1 can tomato sauce
1 tbs olive oil
1 tbs italian seasoning
1/2 tspn salt
1/4 tsp black pepper
1/4 tsp paprika
1 14 oz can vegetable broth
1 cup water
1/4 cup fresh basil chiffonade, divided
Scrub clean and roughly chop all the veggies. Mix the marinade of olive oil, italian seasoning, salt, black pepper, and paprika together. Toss the veggies in the marinade and leave them to marinade as long as you can, up to 6 hours. If you don't have the time, don't worry about leaving them.
Spread the veggies on a baking sheet and bake them at 400º for an hour uncovered. Check on the veggies halfway through. If they are browning too much, as in blackening and burning, cover them with foil.
Once the veggies are done, bring them to a boil with the vegetable broth and water. Turn the heat off and use an emergent blender to blend the soup to a smooth puree. If you don't have an emergent blender, use a regular blender but be careful to avoid hot splashing. Make sure to taste the soup after this step and adjust the seasoning (very important!). I needed a little more salt here.
Stir in the basil, leaving a little for garnish. Serve with croutons and enjoy!
Herbed-Parmesan Croutons
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 tbs olive oil
1 8 oz loaf Italian bread
1/4 cup finely grated parmesan cheese
Preheat the oven to 350º. Cut the Italian bread loaf into 3/4" squares of equal size.
In a separate bowl, combine oil and all the seasonings. Toss the bread cubes in the oil mixture.
Spread on to a baking sheet and bake for 7-8 minutes. Sprinkle the croutons with half the cheese and bake again for 7 more minutes or until golden brown to your liking. Toss the croutons and sprinkle again with the rest of the cheese. Let them cool. Keep them in an airtight container for up to 1 week.
Enjoy!
This looks super delicious I will have to try it!!!
This looks super delicious I will have to try it!!!
It looks amazing I was looking for a vegetable soup.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes
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