Imagine a soup that captures the sun-drenched essence of Southern France in every spoonful - a magical blend of roasted vegetables that transforms simple ingredients into a culinary masterpiece. This Roasted Provencal Vegetable Soup is not just a recipe; it's a journey through the vibrant flavors of the Mediterranean, promising to warm your soul and tantalize your taste buds with its rich, aromatic profile. Whether you're a seasoned chef or a curious home cook, this recipe will unlock the secret to creating restaurant-quality comfort food right in your own kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1/4 cup basil, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the vegetables evenly and enhance their natural flavors.
- Prepare the vegetables: Chop the zucchini, eggplant, bell pepper, and onion into uniform pieces, about 1-inch in size. This ensures they cook evenly.
- In a large mixing bowl, combine the chopped zucchini, eggplant, bell pepper, and onion. Drizzle with olive oil and season with salt and pepper to taste. Toss the vegetables until they are well coated with the oil and seasonings.
- Spread the seasoned vegetables evenly on a large baking sheet. Make sure they are in a single layer to promote even roasting.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the vegetables are roasting, prepare the soup base. In a large pot, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Once the garlic is fragrant, add the vegetable broth to the pot and bring it to a gentle simmer.
- After the vegetables have finished roasting, carefully transfer them to the pot with the simmering broth. Add the thyme and stir to combine.
- Allow the soup to simmer for an additional 15 minutes, allowing the flavors to meld together. Taste and adjust seasoning with more salt and pepper if needed.
- Once the soup is ready, remove it from the heat. Using an immersion blender, blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest as is.
- Stir in the chopped basil just before serving for a fresh flavor. Serve the soup hot, garnished with additional basil if desired.
Tips
- Vegetable Roasting Secrets: Cut your vegetables into uniform sizes to ensure even roasting. This helps develop deep, caramelized flavors and prevents some pieces from burning while others remain undercooked.
- Oil and Seasoning Technique: Don't be shy with olive oil and seasonings. A generous coating helps vegetables roast beautifully and enhances their natural sweetness.
- Blending Options: For texture variety, try partially blending the soup. Leave some vegetable chunks for a rustic feel, or blend completely for a smooth, creamy consistency.
- Herb Enhancement: Fresh herbs make a huge difference. If possible, use fresh thyme and basil instead of dried for a more vibrant flavor profile.
- Make-Ahead Magic: This soup tastes even better the next day, as the flavors continue to meld. Consider making a larger batch and storing it in the refrigerator for quick, delicious meals throughout the week.
- Serving Suggestions: Serve with a crusty French baguette or a sprinkle of grated Parmesan cheese to elevate the dish further.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 15g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
