Go Back
–+ servings
best-vegetable-soup-recipe
Print Recipe Pin Recipe
4.89 from 9 votes

Best Vegetable Soup Recipe

A thick, warming, flavoursome smooth vegetable soup recipe. Best made with roasted vegetables for an incredibly rich depth of flavour.
Prep Time20 mins
Cook Time40 mins
Roasting the vegetables1 hr
Total Time2 hrs
Course: Dinner Party, Light Lunch, Soup
Cuisine: British, Gluten Free, Vegan, Vegetarian
Keyword: left-overs, soup, vegetables
Servings: 10
Calories per serving: 187.1kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

Ingredients 

  • 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

Instructions

Roasted Vegetables

  • 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.

Soup

  • 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.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The vegetables suggested are what I have used at home. You can use any vegetables that you prefer (although I would avoid too much veg from the cabbage family or too many leaves). The soup can also be made with left-over cooked vegetables (without further roasting them). 

Nutrition

Calories: 187.1kcal | Carbohydrates: 29.4g | Protein: 3.9g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 336.5mg | Potassium: 755mg | Fiber: 4.8g | Sugar: 8.5g | Vitamin A: 11013.4IU | Vitamin C: 68.7mg | Calcium: 88.3mg | Iron: 2mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist