How to Turn Any Fall Vegetable into a Delicious Soup with Just 3 Simple Steps

As the weather cools and we reach for thicker jackets, nothing beats the comfort of roasted fall vegetables. But some nights, a warm, creamy soup is exactly what you need.

Why not enjoy both? A hearty roasted vegetable soup made from squash, potatoes, peppers, or any other fall veggie you desire is the perfect cozy dish. Once you grasp the basic method, you'll be able to whip up a soup with nearly any autumn vegetable you have.

What You'll Need

To perfect roasted vegetable soup at home, you'll only need three simple ingredients:

• The veggies you want to roast (peppers, cauliflower, squash, potatoes, etc.)
• Broth or stock
• Any special mix-ins you want to include, such as spices, pesto, cream, cheese, etc.

For quicker-cooking vegetables, cut them into larger chunks or add them to the roasting pan later. Tougher, denser vegetables should be chopped into smaller pieces to help them cook faster.

How to Make Roasted Vegetable Soup

1. Coat your vegetables of choice with olive oil or butter, then arrange them in a single layer on a roasting pan. Season with salt, pepper, garlic, and a mix of fresh and dried herbs. Roast in a preheated oven at 425°F (220°C) for 20-30 minutes, or until golden and tender.
2. Blend the roasted vegetables with vegetable or chicken stock. You can do this in batches using a blender (just don’t overfill!) or use an immersion blender in a large pot.
3. Once blended, return the soup to the pot on the stove. Stir in milk or cream to thicken, bring to a simmer, and cook for 5-7 minutes before serving. Now's the time to add any extra seasonings or toppings.

When your soup is in the Dutch oven or stockpot, get creative! Stir in pesto or hummus for a Mediterranean vibe, or top with fresh sage, rosemary, parsley, cracked black pepper, toasted pepitas, or a spoonful of Greek yogurt. The possibilities for flavor combinations are endless.

These soups freeze beautifully! Store leftovers in freezer-safe bags or containers, then thaw in the fridge or with hot water before reheating. For more tips on how to freeze soup, click here.