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Roasted Vegetable Soup: A Family Affair

When it comes to family cooking, soups are magic:

  • They’re delicious, warm, and comforting as meals and snacks
  • They’re easy to make because exact quantities and even ingredients don’t matter
  • You can make a big batch and freeze it in smaller batches or serve it (with variations, if you like) over the course of several days

Vegetable soup is an old stand-by, but this recipe, which uses roasted vegetables, is just so wonderfully flavorful. Depending on the ages of your children, they can wash, peel, cut, or help with cooking the vegetables. Kids are so much more likely to eat healthy food that they’ve actually helped prepare. Enjoy!

 

  • Roasted Vegetable Soup

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    Ingredients

    • 6 or 8 or 10 carrots, peeled and cut into 1” chunks
    • 2 or 4 or 8 celery stalks, cut into 1” chunks
    • 1 or 2 onions, peeled and cut into chunks
    • 6 or 8 or 10 whole garlic cloves, smashed
    • 2 Tbl extra virgin olive oil
    • Salt, pepper
    • 1 tsp oregano
    • 1 or 2 cups of sliced mushrooms, mixed with a tablespoon or so of extra virgin olive oil.
    • 8 cups of water, vegetable broth, or chicken stock (yes, homemade is the absolute best, but “Better Than Bouillon” is a terrific product)
    • Baby spinach leaves
    • Fresh basil leaves, chiffonaded ( a fancy word for rolling the leaves up like a cigar and then cutting into very thin slices).

    Preparation

    1. Preheat oven to 425 degrees. Place the carrots, celery, onion, garlic, salt, pepper and oregano in a shallow pan or pans in a single layer. Drizzle the oil over everything and smush around so that the vegetables are barely coated.
    2. Bake for 10 minutes.
    3. Add the mushrooms to the pan. Bake for another 5 minutes and see if everything seems done — tender, but definitely not mushy. Check every 5 minutes or so until they’re the texture you like.
    4. Place everything into a big pot. Pour a little of the water (or whatever liquid you’re using) into the baking pan to loosen up the roasted bits and add that to the pot. Then pour the rest of the liquid into the pot. Remove the garlic pieces, if you like. Bring the whole thing to a boil, and then turn off the heat. That’s it!
    5. At the time that you serve the soup, add a few spinach leaves and sliced basil.

    Note

  • You can change up this soup in all sorts of ways. For instance:
    • Use additional or alternate vegetables — parsnip, string beans, bok choy, broccoli, kale, peas – or whatever you like.
    • Make this a complete meal by adding cooked protein, such as lentils, beans, or chicken.
    • Add cooked noodles, grains, or rice

    I’d love to know how you and your family enjoy this soup. Get in touch!

    drj@drjaniceasher.com