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This Roasted Vegetable Soup is packed full of delicious flavour, made from roasted squash, red pepper, eggplant and garlic.
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!
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Roasted Vegetable Soup
- 1 red pepper
- 1 lb (450g) Butternut squash
- 1 leek
- 1 red onion
- 1 small eggplant/aubergine
- 5 cloves garlic
- 1/2 tbsp thyme leave plus extra for garnish
- Pecorino cheese for serving
- 4 1/4 cups (34 fl ounces/ 1 litre) water
- 5 tbsp olive oil
- 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 tbsp 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 tbsp 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.
- 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 this brand 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 here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here