A thick, warming, flavoursome smooth vegetable soup recipe to get you through the winter months. This versatile soup is best made with roasted vegetables for an incredibly rich depth of flavour.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
A Perfect Vegetable Soup Recipe
This vegetable soup recipe makes the BEST vegetable soup. Why? Because it not only tastes incredible (one of those rare dishes that Mr GF declares to be a ‘triumph’), but it can be made with both fresh vegetables and left-overs… in any combination. For that reason, I call it ‘mish-mash’ soup.
It is not just incredibly healthy, warming and sustaining, but if you vary how much you serve, it can be anything from a starter, to a light lunch or a main meal. Thick and wholesome, this roasted vegetable soup may be one of the best and most versatile soups you will ever make. The recipe is a keeper. And although it does need time to cook slow, so that the flavours deepen and mingle (and some basic equipment to cook and blend), it actually requires very little skill.
Even my daughter loves it, which suggests it is a perfect way to hide any vegetables you want to get inside your little ones. When I make it, Miss GF invariably (and nostalgically) recalls it to be the soup that she used to take with her to nursery in a thermos. Although I remember feeding it to her long before then, when she was weaning.
The best soup to get you back on your feet
This soup is packed with amazing veggie nutrition, vitamins and minerals. And because it is a blended vegetable soup recipe, it is also one of the best things to eat when getting back on your feet or recovering from illness. Whether you’ve been unwell, injured or suffering after dental treatment, it is incredibly easy to eat, is delicious and welcoming and requires no chewing. At GFHQ, it is one of those meals we count on to set us on the road to recovery.
What goes into my Mish-Mash Vegetable Soup?
It may be a better question to ask ‘what doesn’t go into it?’. The soup I make at home usually contains everything from garden-grown butternut squash, courgette, leek and onions, to locally sourced brussels sprouts, carrots and potato and anything else found lurking in the fridge. But don’t let that constrain you. I will add pepper, sweet potato, pumpkin, parsnip, turnip, a whole variety of squashes and pretty much everything in between.
Throw in seasoning to suit your mood too… from herbs and stock to chilli and spice. Seriously, this has to be the most versatile vegetable soup recipe on the planet.
Serve it with a sprinkle of cheese, chopped herbs or freshly baked bread, but absolutely keep the basic recipe up your sleeve. Whether you choose to make it from scratch or are looking for a way to use up surplus raw or cooked veg, this is one home-made soup recipe you’re going to love.
I can’t eat some of the ingredients listed in the vegetable soup recipe. Can I leave them out?
Absolutely! I can’t emphasise enough how adaptable this recipe is. The ingredients listed should be considered merely a guide. But ultimately, you can use whatever you like, leave out what you don’t or can’t eat and flavour as you choose. But avoid throwing in roasted potatoes or using too many ‘cabbagey’ greens. Trust me… I’ve been making this soup for years. These particular additions just don’t work!
Equally, think about colour… If you want a soup which is greener, pick veg to match your colour scheme. Broccoli, beans, leeks, cauliflower, spinach, potato, celery, peas, sprouts and green pepper would all be good. Prefer it orange? Choose squashes, sweet potatoes, carrots, red/yellow peppers, baby corn and a few tomatoes as your base. But whether you use standard potatoes, red potatoes or sweet potatoes, it’s always good to add one or two to the pan. The starch they contain is a perfect thickener, whatever else goes into the soup.
MADE THIS SOUP?
As always, if you make this incredible vegetable soup recipe, please let me know. It always brings a smile to my face when you try my recipes and I get so excited when I see your pictures on social media. Don’t be shy in sharing and remember to tag me in!
Other Yummy Soup Recipes on Gluten Free Alchemist :
- Pumpkin Soup
- Spiralized Oriental Courgette-Noodle Soup (with home-made vegetable broth)
- Roasted Pumpkin, Red Pepper & Leek Soup
- Roasted Vegetable Soup with Gluten Free ‘Croutons’ & Crispy-Fried Parsley
- Or visit our Soups & Salads Index to see them all.
Best Vegetable Soup Recipe
- large roasting tin
- sharp vegetable knife
- chopping board
- large saucepan(s)
- wooden/silicone spoon
- 1 medium butternut squash peeled, deseeded & cubed
- 2 medium onions peeled & quartered
- 3 cloves garlic peeled
- 1 large leek washed, trimmed & sliced
- 2 carrots peeled, trimmed & sliced
- ½ medium head broccoli cut into pieces
- 1 pepper (red or yellow) deseeded & quartered
- handful brussel sprouts (6 to 8) washed & trimmed
- 100 g baby corn (approx)
- handful mushrooms washed
- 1 courgette (zucchini)
- 5 tbsp olive oil
- 2 sticks celery trimmed & sliced
- 1 large potato (baking potato size) peeled and cubed
- 3 tbsp tomato puree
- 750 ml vegetable stock with stock cubes/bouillon – Approx volume
- 2 tsp dried oregano or handful fresh
- 2 tsp dried basil
- handful fresh parsley
- 1 tbsp honey/maple syrup
- salt & pepper to taste
- boiling water to de-thicken to preference
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Prepare and chop your vegetables (not including the potato & celery) and place in a large roasting tin. Season with salt and pepper and add about 3 tablespoons olive oil, mixing through the vegetables.
- Roast the vegetables in the oven for 45 minutes to an hour until soft and golden, turning frequently to evenly roast and prevent burning.
- Whilst roasting, prepare the potatoes and celery (clean, peel and chop).
- Heat the remaining oil in a large saucepan and lightly fry-off the celery to soften.
- Add the roasted vegetables to the pan. Add and stir through the tomato puree. Cook for 3 to 4 minutes.
- Add the vegetable stock, potato, herbs and honey/maple syrup and bring to the boil, stirring frequently.
- Turn down the heat to a low simmer and allow to cook for a further 30 to 40 minutes, stirring from time to time.
- Take the pan off the heat when done and allow to cool slightly in preparation for liquidising.
- Liquidise the soup a little at a time in a blender and return to a clean pan or large container. Once complete, stir all the blended soup together thoroughly.
- Taste and add any additional seasoning for preference. Add additional boiling water if the soup is too thick for you.
- Heat through thoroughly before serving with bread and an optional sprinkling of grated cheese.
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond
Best Roasted Vegetable Soup Recipe Shared with :
- BFF Open House with The Answer is Chocolate
- Friday Features with Oh My Heartsie Girl
- Funtastic Friday with Olives & Okra
- Cook Blog Share with Cooking With My Kids
This post was originally published on 15.12.2014 and updated on 17.01.2020
Previously shared (December 2014) with No Waste Food Challenge and Shop Local with Elizabeth’s Kitchen Diary; Credit Crunch Munch with Fuss Free Flavours and Fab Food 4 All; Vegetable Palette with Allotment 2 Kitchen and No Croutons required with Tinned Tomatoes and Lisa’s Kitchen.