Cozy Rustic Roasted Vegetable Soup Recipe for Chilly Days

Cold winter evenings call for a nourishing rustic roasted vegetable soup that warms you from the inside out.

Crisp seasonal produce transforms into a comforting bowl of goodness through simple roasting techniques.

Robust herbs and vegetables mingle, creating deep layers of flavor without complexity.

Rich aromas will drift through your kitchen, promising something delightful and hearty.

Each spoonful carries the essence of carefully caramelized vegetables and gentle seasonings.

Chunky vegetables nestled in a silky broth make this soup a satisfying meal that feels like a warm embrace.

Roasted Vegetable Soup That’s Rustic And Warm

• Quick and Easy Comfort
• Whip up this hearty soup in under an hour with minimal cooking skills required. No advanced chef techniques needed – just simple roasting and simmering steps anyone can master.
• Nutritional Powerhouse
• Pack your meal with protein-rich lentils, roasted vegetables, and antioxidant-packed ingredients. Each spoonful delivers a balanced blend of nutrients that nourish your body and satisfy hunger without feeling heavy.
• Versatile Meal Solution
• Perfect for meal prep, cozy dinners, or impressing guests with minimal effort. This soup adapts easily – serve hot in winter or slightly cooled during warmer months. Customize with additional herbs or toppings based on your preference.
• Budget-Friendly Cooking
• Create a delicious restaurant-quality meal using affordable, accessible ingredients. Lentils and seasonal vegetables keep costs low while delivering maximum flavor and nutrition. One pot feeds multiple people without breaking the bank.

Soup Staples in Rustic Roasted Vegetable Soup

• Eggplant: Provides a rich, smoky base with soft texture and earthy flavor.
• Tomatoes: Adds sweet and tangy depth to the soup with vibrant color.
• Onion: Creates a foundational aromatic base for the soup.
• Carrots: Brings natural sweetness and additional vegetable complexity.
• Zucchini: Contributes a mild, fresh vegetable note to the soup.

• Basil: Fresh herb that offers bright, aromatic flavor profile.
• Thyme: Provides subtle earthy and slightly minty undertones.
• Aglio Olio Seasoning: Delivers a garlic-infused Mediterranean-style seasoning blend.

• Olive Oil: High-quality fat for roasting and finishing with rich flavor.
• Vegetable Broth: Creates the liquid base for soup's consistency.
• Lentils: Protein-rich ingredient that adds texture and nutritional value.

• Toscano Cheese: Soft, grated cheese for creamy and tangy final touch.
• Garlic: Roasted to create deep, mellow flavor profile.

Rustic Roasted Vegetable Soup Cooking Steps

Step 1: Preheat and Prepare Roasting Pan

Set your oven to a toasty 425°F.

Line a baking sheet with parchment paper for easy cleanup and perfect vegetable roasting.

Step 2: Coat Eggplant with Flavor

• Eggplant
• Olive oil
• Salt
• Pepper

Toss the eggplant in a bowl with olive oil, seasoning it generously with salt and pepper until every piece is beautifully coated.

Step 3: Arrange Roasting Ingredients

Spread the eggplant evenly on the prepared baking sheet.

Add whole tomatoes and slice the garlic head in half lengthwise.

Position the garlic cut-side down.

Drizzle everything with a bit more olive oil and sprinkle with additional salt and pepper.

Step 4: Roast to Perfection

Slide the baking sheet into the hot oven.

Roast for 20-25 minutes until the eggplant develops a lovely char and tomatoes look slightly blistered.

Step 5: Create Silky Tomato Sauce

Transfer roasted tomatoes to a blender.

Squeeze out the soft, caramelized garlic cloves.

Add fresh basil and blend until smooth and creamy.

For a chunkier texture, hand-chop the ingredients instead.

Step 6: Build Soup Base

• Olive oil
• Onion
• Carrots
• Zucchini
• Aglio Olio seasoning
• Thyme

Heat olive oil in a large pot.

Sauté the chopped vegetables with Aglio Olio seasoning and thyme until onions turn soft and translucent.

Step 7: Combine and Simmer

Add the tomato puree, roasted eggplant, rinsed lentils, and vegetable broth.

Stir everything together and bring to a rolling boil.

Reduce heat and let the soup simmer for 30 minutes, stirring occasionally.

Step 8: Finish and Garnish

Remove thyme sprigs.

Ladle the soup into bowls.

Drizzle with olive oil, sprinkle fresh basil, add a dash of Aglio Olio seasoning, and top with freshly grated Toscano cheese.

Roasted Veggie Soup Tips To Boost Flavor

• Cut vegetables into similar-sized pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked.
• Use fresh basil for maximum flavor, but if unavailable, substitute with dried basil by reducing the quantity to one-third of the fresh amount.
• Adjust the liquid ratio by adding more vegetable broth for a thinner soup or letting it simmer longer for a thicker, heartier texture.
• Swap lentils with quinoa or add cooked chickpeas to increase protein levels and create a more filling meal for vegetarians and vegans.
• Allow the soup to rest for 10-15 minutes after cooking to let the flavors meld together, creating a more complex and rich taste profile.

Vegetable Soup That Stores for Reheat Ready Dinners

• Store the soup in an airtight container for up to 4 days in the refrigerator, keeping the flavors fresh and vibrant.
• Transfer cooled soup to freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months for a quick future meal.
• Warm the soup over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Add a splash of vegetable broth if the soup seems too thick.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval until thoroughly warm.

Smart Matches For Roasted Veggie Soup

• Pair with Crusty Tuscan Bread: Grab a hearty slice of rustic Italian bread to soak up the rich, creamy soup and complement its roasted vegetable flavors.
• Match with Crisp Pinot Grigio: Select a light, refreshing white wine that cuts through the soup's robust earthiness and enhances the roasted vegetable notes.
• Complement with Herbed Goat Cheese: Add a creamy, tangy goat cheese sprinkled with fresh herbs to elevate the soup's depth and provide a luxurious texture contrast.
• Serve alongside Mediterranean Salad: Create a light green salad with mixed greens, cucumber, olives, and a zesty lemon vinaigrette to balance the soup's hearty profile and add freshness.

Roasted Veggie Soup Options

• Gluten-Free Veggie Delight: Replace the Aglio Olio seasoning with gluten-free herb mix and ensure all ingredients are certified gluten-free for celiac or gluten-sensitive individuals.
• Vegan Protein Power: Swap Toscano cheese with nutritional yeast or vegan parmesan alternative, and use plant-based protein like quinoa instead of lentils for added nutrition.
• Mediterranean Herb Infusion: Incorporate additional Mediterranean herbs like oregano, rosemary, and mint to enhance the flavor profile and create a more aromatic soup experience.
• Low-Carb Veggie Option: Substitute lentils with cauliflower rice or zucchini noodles to reduce carbohydrate content while maintaining the soup's rich vegetable essence.

FAQs

• Why use lentils in this soup?

Lentils add protein, fiber, and a hearty texture. They help make the soup more filling and nutritious without adding meat, creating a balanced vegetarian meal.

• Can I substitute different vegetables?

Absolutely! You can swap zucchini for bell peppers, or use different root vegetables like parsnips or sweet potatoes. Just ensure they have similar roasting times and textures.

• Is this soup gluten-free?

Yes, the recipe is naturally gluten-free. All ingredients like vegetables, lentils, and broth are gluten-free. Just double-check your vegetable broth and cheese to confirm.

• How spicy is this soup?

The soup has mild, aromatic flavors from roasted vegetables and herbs. If you want more heat, you can add red pepper flakes or a dash of cayenne pepper during cooking.

Rustic Roasted Vegetable Soup Recipe

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4.9 from 35 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Hearty Rustic Roasted Vegetable Soup brings Mediterranean warmth to winter comfort. Rich layers of caramelized vegetables blend smoothly with herbs, offering deep satisfaction in each spoonful you savor.

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Ingredients

Scale 1x2x3x

Vegetables:

• 1 medium eggplant, peeled and diced into 1-inch cubes
• 20 ounces (567 grams) tomatoes on the vine
• 1 large head of garlic
• 1 medium red onion, diced
• 1 medium carrot, peeled and diced (or 2 small carrots)
• 1 medium zucchini, diced

Liquids and Seasonings:

• 1/4 cup (60 milliliters) olive oil (plus more as needed)
• 6 cups (1.4 liters) vegetable broth
• 8 leaves fresh basil (plus more for garnish)
• 57 sprigs fresh thyme
• 1 1/2 tablespoons Trader Joes Aglio Olio seasoning blend
• Salt and pepper, to taste

Protein and Garnish:

• 1/2 cup (85 grams) red lentils, rinsed
• 1 Trader Joes Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)

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Instructions

1. Preheat the oven to 425°F (220°C) and prepare a parchment-lined baking sheet. Coat the eggplant with olive oil, salt, and pepper, then distribute evenly across the sheet.
2. Add whole tomatoes and halved garlic to the baking sheet. Drizzle with additional olive oil and season with salt and pepper.
3. Roast the vegetables for 20-25 minutes until the eggplant develops a slight char and tomatoes show slight blistering.
4. Extract roasted garlic cloves and transfer tomatoes to a blender. Incorporate fresh basil and purée until smooth, creating a vibrant sauce. (For a more rustic texture, hand-chop ingredients instead of blending.)
5. Heat olive oil in a large pot and sauté diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme until onions become translucent, approximately 5-7 minutes.
6. Pour the roasted tomato sauce into the pot. Add roasted eggplant, rinsed lentils, and vegetable broth, stirring to integrate all components.
7. Bring the mixture to a robust boil, then reduce heat and simmer for 30 minutes. Stir periodically, ensuring lentils break down and soften completely.
8. Remove thyme sprigs from the soup. Garnish each serving with a drizzle of olive oil, fresh basil leaves, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
9. Serve piping hot and savor the rich, layered flavors of this rustic vegetable soup.

Notes

• Ensure eggplant is evenly coated with olive oil to achieve perfect caramelization and prevent burning during roasting.
• Roast vegetables at high temperature to develop deep, rich flavors and create a slightly charred exterior that adds complexity to the soup.
• Adjust blending consistency based on personal preference – smooth for creamy texture or chunky for more rustic feel.
• Swap lentils with quinoa or barley for alternative protein options and to accommodate different dietary needs.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 0 mg