This Harvest Season Veggie-Packed Recipe is Versatile, Easy, and Tasty
I love this time of year!
The garden's bounty is at its most generous with things like tomatoes, cucumbers, peppers, zucchini, winter squash, root veggies, onions, garlic and more all piling up.
My house is often filled with veggies I am supposed to somehow cram into the freezer, into jars, into the dehydrator, and best of all straight into my family's tummies!
If you're like me and you love veggies fresh from the garden and want to eat as many of them as can be in the short season that we have here in Maine, then this blog post is for you!
Stay tuned for my family's most popular harvest recipe of this year!
This harvest season veggie-packed recipe is versatile, easy, and tasty
I have made this reicipe already more times that I can count this late summer/early fall.
The funny thing is that every time I've made it, it's had different ingredients.
But the best part is that every time I've made it, everyone in my family loves it!
It even looks fancy and is good for serving guests, too!
What's not to love about Roasted Veggie Soup!?
How to make Roasted Veggie Soup with whatever you have on hand
Step #1 Pick your veggies and prep them
Harvest season veggies to pick from that work well in this soup:
- tomatoes (halved, quartered, or whole depending on size)
- sweet peppers (coarsely chopped)
- zucchini or summer squash (coarsely chopped)
- onions (sliced)
- leeks (sliced)
- garlic (whole cloves in their skins, squeeze out the garlic after roasting, discarding the skins)
- carrots (chopped)
- beets (peeled and chopped)
- winter squash (peeled and chopped)
- potatoes (peeled and chopped)
- sweet potatoes (peeled and chopped)
- turnips/rutabaga (peeled and chopped)
- parsnips (peeled and chopped)
- broccoli (small florets)
- cauliflower (small florets)
- celery (chopped)
- mushrooms (chopped or whole depending on size)
Pick whatever combo you have or like of the above veggies and lay out in a single layer on a baking sheet or two. Drizzle with oil, salt, pepper, and your choice of aromatic herbs, either blends like Italian seasoning or Herbs de Provence, or single herbs like thyme, rosemary, oregano, cayenne, paprika, cumin, coriander, curry powder, etc.
Step #2 Roast
Heat your oven to 375-400 degrees and roast your veggies until they are getting toasty around the edges and have softened up, about 30-45 minutes. Be sure to stir midway through to prevent sticking.
Step #3 Add broth and simmer
Dump the contents of your roasting trays into a pot on the stove. Add broth of choice until it barely covers the veggies. Heat to boiling and simmer until everything is tender, usually a few minutes. At this point you may add fresh herbs if you wish, like basil, parsley, cilantro, etc.
Step #4 Blend and serve
Blend the contents of your pot. Check salt and seasonings. Serve hot with cream, sour cream, yogurt, coconut milk, or whatever you want to make it creamier, or just leave it plain!
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