Last Updated on 24th February 2022 by Pauline
Roasting vegetables is pretty simple, and really enhances the texture, making them soft and crispy at the same time. Roast vegetables can be used in pasta, stir fry, or served as a side, and you can also chop them up and use them in your soup.
Roast vegetable soup is simply a combination of broth, roasted vegetables and herbs and spices. In just a few easy steps, you can roast your veggies to perfection, and it’s a really difficult process to mess up.
If you roast your vegetables before making soup, it will improve the taste and texture of your soup, so let me show you how to do it.
Which Vegetable Is Good for Soup?
When you making veggie soup, there’s a lot of room for you to improvise and just make it your own dish. One of the best ways to do that is to choose vegetables that you’d like that will help give the soup the right texture and flavor.
Vegetable soup often includes carrots, potatoes, celery, and/or onions. There are a lot of other veggies you could add to that, and you could substitute some of these out for something else.
I like to add corn, green beans, and tomatoes to my vegetable soup every now and then. I love the different texture and the acidic flavor of the tomatoes. Green beans add a lot of nutrients and a pleasant bite to the soup.
You could also try adding peppers or squash to the soup as well, especially if you’re making a seasonal or ethnic version of veggie soup.
The good news is that no matter which veggies you’re using, you’ll use the same roasting techniques almost every single time. The more veggies you add, the more variety your soup will have, giving it different flavors, colors, and textures.
How Do You Cook Vegetables before Putting Them in Soup?
You want to start by patting them dry with a paper towel or dry dish cloth. Then, cut them into small pieces, trying to keep the size fairly uniform. Small vegetables won’t need to be sliced and can stay whole.
You can roast your vegetables without oil, and you’ll need to increase the cooking time, but I recommend drizzling a little olive oil or other cooking oil over top of them. Make sure all the pieces get some olive oil on them- enough to coat them. You can also add your herbs and spices to season the veggies, like parsley, salt, pepper, paprika, or whatever else you want to use.
Preheat the oven to 400 to 450 degrees Fahrenheit. Make sure you wait to put your veggies into the oven to roast until the oven has heated up fully. This ensures even cooking.
The vegetables should be placed on a lined baking pan, and you can use parchment paper for that. About halfway through the cooking time, you want to give the veggies shake or a little stir with a spatula. This helps them cook more evenly.
How do you know when your veggies are done cooking? They should be crispy on the outside. The inside should be soft and you should be able to pierce them easily with a fork or a knife. Some vegetables take longer to soften, like hardy root vegetables. Cutting them into small pieces helps them cook faster, and some can take as long as 45 minutes to cook using this method.
Some vegetables may benefit from parboiling first, like potatoes, ground provision (yucca, yams, dasheen, cassava), and other dense veggies. You can parboil them for about 10 minutes and then bake them as normal. What this does is help them to get crispy on the outside rather than papery. If you don’t like the papery skin that develops on your potatoes when you bake them in the oven, this is a great way to get around that problem.
How Long Does It Take to Soften Vegetables?
Various vegetables will take different times to cook and soften enough to be tender so that you can eat them easily, but if you cut them into pieces of a similar size, then they will cook at about the same rate. Most vegetables will take around 40 to 45 minutes to cook all the way through. If you’re cooking a lot of vegetables at once, it may take longer period denser vegetables may take longer as well.
You can test them by poking them with a fork. If the fork slides in easily, they are soft enough. If there’s still some resistance, they’ll need to cook for a little longer.
How Do You Roast Vegetables without Getting Soggy?
Sometimes, your roasted vegetables will become soggy on the outside rather than crispy. This happens because the heat isn’t high enough, so make sure your oven is turned up to at least 400 degrees Fahrenheit. In some cases, 425 degrees Fahrenheit is required so that the veggies don’t get soggy in the oven.
What that high heat does is cook them faster and bring out all the different flavors without drying out the veggies or making them turn soggy.
How Do You Make Soup in the Oven?
You can actually make your soup entirely in the oven, but it’s a good idea to roast the vegetables ahead of time. That way, you’re basically heating up your broth. Any thicker, denser veggies should probably be cooked ahead of time, but you can use an oven safe pot in the oven when you cook your soup up like that. It can help save a little time and use fewer dishes, and you’ll be cooking a lot of your food together to help combine the flavors.
Can You Put Raw Onion in Soup?
That’s a great way to enhance the texture of your soup, and onions are one of those veggies you can eat raw and not have a tough time biting through.
How Long Do Carrots Take to Soften in Soup?
Some veggies can be cooked with in the soup if you prefer not to roast them in the oven ahead of time. Carrots can take a while to cook in your soup broth, but if you cover the pot and cook on high heat, the carrots will simmer and soften in about 6 minutes.