This Roasted Vegetable Soup is packed full of delicious flavour, made from roasted squash, red pepper, eggplant and garlic.
Heyyy 🙂
How are you all? Happy I guess, it's Friday woohoo!
This week I've been cooking for one, ughh I hate eating alone it's one thing that should always be enjoyed with your nearest and dearest. So since Nathan is still working away I've been making meals that I can easily store any leftovers afterwards. This Roasted Vegetable Soup is perfect for that because it can be frozen in plastic containers and brought out on a rainy day when you need something warming and comforting.
I absolutely adore roasted vegetables of any kind so I knew this soup would have beautiful flavours. I chose to use butternut squash (a favourite of mine), red pepper, eggplant/aubergine and of course garlic!
All the vegetables are roughly chopped then placed in a lined baking tray with some thyme leaves, seasoning and olive oil. I wrapped five garlic cloves in tin foil with a tiny drizzle of olive oil and roast it in the oven along side the veg until cooked through and delicious.
Meanwhile I sautéd one leek and red onion in a large pot until soft, added the roasted vegetables, garlic (removed from their skins) and water then let it simmer for 30 minutes.
The soup is then blitzed with a hand held blender until completely smooth and seasoned to taste with salt and pepper. When serving I top with grated pecorino cheese and extra pepper, the pecorino adds saltiness to the sweet vegetables and gives the soup such a wonderful flavour.
Like all soup this is perfect with big chunks of crusty bread for dunking, yum!
If you've tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST;to see more delicious food and what I'm getting up to.
Roasted Vegetable Soup
Ingredients
- 1 red pepper
- 1 lb (450g) Butternut squash
- 1 leek
- 1 red onion
- 1 small eggplant/aubergine
- 5 cloves garlic
- ½ tablespoon thyme leave plus extra for garnish
- Pecorino cheese for serving
- 4 ¼ cups (34 fl ounces/ 1 litre) water
- 5 tablespoon olive oil
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Using a knife, remove most of the eggplant skin (it doesn’t need to be perfect). Roughly chop the squash, eggplant and red pepper into medium sized pieces and add to a baking tray lined with baking parchment. Add the thyme leaves and season with salt and pepper then drizzle with 4 tablespoon of olive oil, rub the oil all over the veg.
- Wrap the garlic cloves (in their skins) in tin foil with a tiny drizzle of olive oil. Roast the vegetables and the garlic in the oven for 30-35 minutes until cooked through.
- Finely slice the leek and red onion. Add 1 tablespoon of olive oil to a large pot under a low/medium heat and sauté until soft but not browned. Add the roasted vegetables and water. Simmer for 30 minutes then blitz with a hand held blender until completely smooth, season to taste.
- Serve in large bowls with grated pecorino cheese and an extra dusting of pepper and thyme leaves.
Notes
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Lorraine
Perfect on a chilly day.
Heather
In the ingredient list it doesn't mention red onion but in the instructions it does. How much do you need? Thanks
Inside the rustic kitchen
Oh so sorry Heather, I hadn't noticed that mistake. You need 1 red onion for the recipe. I'll amend it asap. Thank you.
Cricket Plunkett
I've never had eggplant in soup before, I must try this!
Inside the rustic kitchen
It's great in soup and gives a lovely creaminess when pureed!
Liz @ I Heart Vegetables
Yum! Soup is one of my favorite things about winter, haha. This soup sounds delicious! Such a perfect way to use up some of the veggies in my fridge!
Inside the rustic kitchen
That's the great thing about soup, you can use up lots of leftover veg. Thanks for stopping by!
Nicole
Well I was wondering what to take to work tomorrow for lunch. Its got to be this soup in a thermos - thanks.
Inside the rustic kitchen
Great idea!
Platter Talk
This recipe sounds delicious. I've always loved butternut squash, too!. The eggplant and red peppers make for an interesting combination.
Inside the rustic kitchen
Thank you! 🙂
Jennie Durren
This looks so beautiful and warming. I've never added eggplant to a squash soup and now I'm wondering why not!
Inside the rustic kitchen
Thank you Jennie, eggplant is great in soup it gives such a wonderful flavour and creaminess when pureed.
Igor @ Cooking The Globe
This looks like a perfect soup for chilly winter days! I love that it requires only 10 minutes of prep time!
Inside the rustic kitchen
Yup so easy to prep, thanks Igor!
Gillian Thompson
This sounds like the perfect soup. It's late here and I'm really beginning to feel hungry!!!
Inside the rustic kitchen
Thank you so much!
Lisa | Garlic & Zest
When my husband is out of town, I pour wine and eat wheat thins! I'm impressed that you actually have real food!
Inside the rustic kitchen
Hahaa that's hilarious. It sucks cooking for one!
Jessy @ The Life Jolie
I love that gorgeous, vibrant color- it looks so delicious and comforting!
Inside the rustic kitchen
Thanks so much ☺️
sue | theviewfromgreatisland
This is such a great technique for soup, I make a completely different roasted veggie soup using beets, and the color is amazing ~ I love that you added butternut squash, it's my fave <3
Inside the rustic kitchen
Wow that sounds lovely! Thank you sue ☺️