Warm up your chilly evenings with this delightful Roasted Vegetable Soup! Bursting with vibrant flavors from roasted chicken and a medley of veggies, it’s comforting, hearty, and oh-so-easy to make. Perfect for meal prep, this recipe is your go-to excuse for cozy bowls of goodness all winter long!
Budget Information
This recipe costs approximately $12.00 to make, making it about $3.00 per serving for four hearty portions. A steal for such a comforting dish!
Why This Recipe Works
This Roasted Vegetable Soup combines the magic of roasting with classic soup-making techniques. Roasting the veggies alongside the chicken enhances their natural sweetness, caramelizing them to perfection and infusing the broth with deep, rich flavors. Think of it as coaxing out the best in your ingredients, turning humble vegetables into golden nuggets of deliciousness that make your taste buds sing with joy!
Ingredients + Optional Substitutions
Here’s what you’ll need for this scrumptious soup:
- 1 lb chicken breast ($5.00)
- 2 large carrots, chopped ($0.80)
- 1 large sweet potato, diced ($1.00)
- 1 cup butternut squash, cubed ($1.00)
- 1 medium onion, chopped ($0.60)
- 4 cloves garlic, minced ($0.40)
- 3 tablespoons coconut oil ($0.60)
- Salt to taste ($0.05)
- 4 cups chicken broth ($2.00)
- 4 cups fresh spinach ($1.50)
Optional substitutions: Use turkey instead of chicken, olive oil instead of coconut oil, or skip the spinach for a heartier version!
Step-by-Step Recipe Instructions
Step 1: Preheat your oven to a toasty 425 degrees F, and let it work its magic while you prepare your ingredients. The excitement in the air as the oven heats up will get your taste buds inspired!
Step 2: On a large, rimmed baking sheet, place the chicken on one side. On the other, combine the chopped carrots, sweet potato, butternut squash, onion, and garlic, all drizzling them generously with coconut oil and a good sprinkle of sea salt. The aroma of these fresh veggies and the sizzle of the oil will instantly get your mouth watering!
Step 3: Bake in the preheated oven for about 20 minutes, or until the chicken is beautifully cooked through and the veggies become fork-tender. The veggies will turn golden brown, and the chicken will take on a lovely, appetizing color.
Step 4: Once everything is roasted to perfection, transfer the fabulous roasted onions and garlic cloves to a blender. Puree until silky smooth, transforming them into a luscious paste. Now combine this heavenly mixture with all the roasted ingredients in a large stockpot. Pour in the chicken broth and let everything simmer for about 5-10 minutes, allowing the spinach to wilt and the soup to heat through. The fusion of flavors will fill your kitchen with an enchanting aroma that no one can resist!
Nutritional Facts
Calories: 424 kcal
Protein: 41 g
Carbohydrates: 27 g
Total Fats: 18 g
Saturated Fat: 10 g
Fiber: 8 g
Sugar: 6 g
Sodium: 2506 mg
Storage and Reheating Tips
This soup keeps well in the fridge for about 4-5 days, so feel free to whip up a batch ahead of time! Just let it cool to room temperature before transferring it to an airtight container. When you’re ready to enjoy it again, gently reheat on the stove, adding a splash of broth or water to thin it out if necessary. Warm it slowly and enjoy that cozy aroma filling the kitchen once more!
Serving Suggestions
This Roasted Vegetable Soup shines when paired with a crusty piece of bread for dipping! For an extra touch of flair, sprinkle fresh herbs like parsley or chives on top, or toss in some crispy bacon bits for added crunch. And let’s not forget a dollop of sour cream or a drizzle of olive oil to finish it off – delicious!
Reader Tips or Helpful Notes
Feeling adventurous? Experiment with different vegetables based on what’s in season or what you have on hand! Zucchini, bell peppers, or even kale can beautifully transform this soup. And if you have leftover roasted veggies from another meal, throw them in! This recipe is all about using what you love and making it your own. Don’t skimp on seasoning—it’s what elevates the flavors and makes each bowl a joy to savor!
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! It keeps wonderfully in the fridge for a few days, or you can freeze it for later enjoyment!
Can I use other proteins?
Yes! Feel free to substitute chicken with turkey, beef, or even tofu for a vegetarian twist.
Can I use frozen vegetables?
While fresh veggies are ideal for roasting, frozen can work too! Just add them towards the end to avoid overcooking.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for folks with gluten sensitivities!
How can I make it spicier?
If you enjoy some heat, throw in red pepper flakes or a dash of hot sauce while the soup is simmering.
