Set Your Taste Buds on Fire with a Bowl of Spicy Roasted Vegetable Soup

Today’s weather brought dark and stormy skies, which is another way of saying it’s a good time for soup.

Two black bowls of soup topped with shredded cheese, with a slice of sourdough toast on the rim, printed with orange and white text.

We made this fiery version recently out of a heap of roasted vegetables, and while the corresponding recipe is included below, the truth is that making it is much more about mastering a basic method than it is about closely adhering to a list of ingredients.

Roast a bunch of chopped vegetables in oil, whatever types you like, simmer them in hot water, puree, add milk, add seasonings, and adjust the texture and taste to your liking.

To be completely honest, this is how we cook on most days.

Overhead shot of blended vegetable soup in two black bowls, with sourdough bread, spoons, and blue and white folded cloth napkins.

Let’s just say, for the sake of argument, that there are two main ways to approach recipes:

1. One person finds a recipe, maybe like the one written here for a kick-in-your-pants-spicy soup, and she looks in her fridge and realizes the ingredients that she has on hand don’t quite match up with what’s needed. So, she either:

a. saves the idea for another day when she’s able to buy everything required, or

b. abandons it altogether.

2. At the same time, another person acquires the same recipe, and reads it to gain an understanding of the rough outline of what’s required. Instead of following it to the letter, she instead pulls out all of the carrots, onions, mushrooms, potatoes, and zucchini lurking in her pantry and crisper drawers. Experimenting with what she has on hand, she applies the same strategy to these ingredients, and makes a delicious meal.

One person caters to the recipe, and skips it for the day – or possibly forever. The other gets the recipe to cater to her, and she’s gleefully slurping delicious soup as we speak.

Overhead shot of two black bowls of smooth roasted vegetable soup topped with shredded cheese, with slices of sourdough bread and a block of Pecorino with a grated piles next to it, on folded blue and white checkered napkins with a spoon.

What’s the real difference here? Why is one person line-by-lining it, while the other only sees the provided instructions as a guide?

For me, the biggest difference involves time – that incomparably valuable resource that is usually required to learn to do anything, be it speaking a language, riding a bike or getting a handle on basic HTML.

Can you relate? Has it been this way for you?

In my experience, cooking has been, and continues to be, all about practice. About trying over and over and over again, in new ways and the same ways.

You might not get it right on the first try, but you keep going until, one day, you’re making roasted broccoli in the same way that you drive a car, mostly through instinct. And you’re barely conscious of the way you’re waiting for the smell of crispy florets to tell you when they’re done, rather than the ding of a timer.

An immersion blender in an enameled stock pot full of cooked vegetables and brown broth.

That progression from looking at a raw potato to wondering, “How does this become French fries?” to sitting down to a delicious meal – or pulling one together on the spot, with what you have, maybe even completely without a written recipe – does not happen overnight, at least not for most of us.

But usually, with determined effort, with hunger and desire and dedication, it comes.

In our home, Tim and I usually look in the fridge and opt for whatever’s easiest – zucchini to sautee and a salad to toss, leftover soup and toast rubbed with garlic, beets to roast and top with goat cheese and toasted hazelnuts.

There are times, of course, when we choose to make something finer, something bigger, especially when we’ll be dining with guests. And some meals require more preparation, like soaking quinoa in advance, slow-cooking pot roast, or preparing a quiche.

But most nights, we’re throwing quick meals together – not through any great skill but from practice, which is the kind of thing I wish I’d heard more often when I was just beginning. And, to be honest, which I wish heard from food bloggers and home cooks and great chefs more often.

Like any athlete or rescue worker or businessperson, when it’s go time, we’re all mostly drawing on the years we’ve spent trying to reach the ultimate goal. And we remember those times when we didn’t quite get there, the failed frittatas and fallen souffles (a common failed food analogy, though one that few seem to have actually attempted at home these days), the terrible pie crusts and the cakes that fell flat, or turned gray.

Two black bowls of a smooth, blended soup topped with shredded and melted cheese, with slices of sourdough toast, on a blue and white cloth napkins with spoons, on a dark brown wood surface.

When these missteps happened, the failures felt like tragedies. But years later, with a little reflection, we can come to realize that they’re actually gifts.

We can learn from these experiences, and continue to build our skill. And we can look into the refrigerator, see what we have available, pull a few basics off the spice rack, and make a delicious meal.

My intention with the following soup recipe is to provide a method for cooking. I’ve outlined what I did to make mine, but the idea is so simple and basic that it can easily be adapted to whatever works for you, based on what you have available.

I should also note that, as written, with two whole jalapenos, this soup is hot (!!!). If you prefer your food on the mild side, do yourself a favor and leave them out, or at the very least, remove the seeds (do it with gloves! another life lesson!). Again, and I can’t emphasize this enough, what’s wonderful about this recipe is that it’s crazy adaptable.

If you’re looking for a vegan option, you can use vegetable broth and non-dairy creamer, with nutritional yeast for garnish.

Print
Two black bowls of a smooth, blended soup topped with shredded and melted cheese, with slices of sourdough toast, on a blue and white cloth napkins with spoons, on a dark brown wood surface.

Spicy Roasted Vegetable Soup


  • Author: Shanna Mallon
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 quarts
  • Category: Soups
  • Method: Roasting, Stovetop
  • Cuisine: Lunch

Description

Like a little kick to your healthy soup? Our spicy roasted vegetable version is for you. It’s easy to use up extra produce with this simple dish.


Ingredients

  • 1 eggplant, quartered and cut into discs (about 2 1/2 cups)
  • 2 yellow summer squash, sliced into rounds (about 2 cups)
  • 2 carrots, peeled and sliced into ½-inch-thick rounds (about 1 cup)
  • 1 green bell pepper, seeded and sliced (about 1 cup)
  • 1 tomato, cut in half
  • 1/2 large onion, peeled and sliced (about 1 cup)
  • 2 large jalapeno peppers, sliced into ½-inch-thick rounds (about 1/2 cup)
  • 3 tsp coconut oil, melted
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 5 cups chicken or vegetable broth
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 cup heavy cream or non-dairy creamer
  • Grated Pecorino or nutritional yeast, for garnish (optional)

Instructions

  1. Preheat oven to 425˚F. Line two rimmed baking sheets with aluminum foil, parchment paper, or silicone mats.
  2. Combine the vegetables in a large mixing bowl bowl and add the coconut oil, salt, and pepper. Toss to coat the vegetables evenly. Divide evenly on the prepared baking sheets and roast for 30 minutes, stirring once or twice, until the vegetables are tender and golden.
  3. Remove from oven and place in a large stock pot on the stove. Add the broth and spices, then bring to a simmer over medium heat. Continue to simmer for 20 minutes.
  4. Remove from heat. Using an immersion blender, blend until smooth. Stir in cream, and add extra broth or cream if desired to adjust consistency. Season with salt and pepper to taste.
  5. Ladle into bowls, garnish if desired, and serve warm.

Keywords: soup, spicy, roasted vegetable, fall

Cooking By the Numbers…

Step 1 – Prep and Measure

Preheat oven to 425˚F. Line a couple of rimmed baking sheets with aluminum foil or silicone mats. You could also use parchment paper.

Remove the ends from the eggplant and cut it into quarters. Cut into 1/2-inch slices and place in a large bowl.

Remove ends from the squash and slice into rounds. Add these to the bowl.

Overhead closely cropped shot of orange carrots, yellow crookneck squash, green bell pepper, Japanese eggplant, onion, tomato, and jalapenos, on a black background.

Peel the carrots and remove the tops. Slice 1/2-inch rounds. Add to the bowl with the other vegetables.

Remove the stem and seeds from the bell pepper. Slice into strips and add to the large bowl.

Remove the core of the tomato, then cut it in half and add it to the bowl as well.

Peel the onion and cut off both ends. Slice and add to the bowl. Not a fan of chopping those onions? If just the thought of this task brings tears to your eyes, check out this article for some helpful tips.

Sliced tomato, yellow squash, onion, carrots, green bell pepper, and jalapeno, in a stock pot.

Discard the stems and cut the jalapeno peppers into 1/2-inch-thick rounds. If you prefer your soup a little less spicy, cut the jalapenos in half first and remove the seeds and ribs. Cut each half into thirds. Place the jalapenos in the large bowl.

Melt the coconut oil and set it aside. I put mine in a microwave-safe bowl and heat it at half power in 15-second bursts until melted.

Measure the remaining ingredients so they will be ready to go when you need them.

Step 2 – Roast Vegetables

Add the melted coconut oil, salt, and pepper to the vegetables in the bowl.

Sliced and chopped vegetables are sprinkled with salt and pepper, and arranged on a baking sheet.

I like to use freshly ground black pepper since it provides the freshest and most pungent flavor, and my trusty pepper mill is an absolute must. Stir to coat all of the vegetables evenly, and spread them out in an even layer on the prepared baking sheets.

Sliced vegetables on a baking sheet, sprinkled with salt and pepper.

Roast for 30 minutes, stirring once or twice as the vegetables cook to keep them from sticking and to promote even cooking. Remove from the oven.

Step 3 – Simmer Soup

Place the vegetables in a large stock pot. Stir in the broth, cinnamon, coriander, cumin, and turmeric.

A blue and white enameled stock pot holds a variety of roasted vegetables.

If you like, and you have a little extra time on your hands, you could even toast and then grind your own cumin and coriander seeds with your mortar and pestle for a super-flavorful spice blend.

Just put the spices in a dry pan over medium heat for a few minutes. Toss to prevent burning, until they release their oils and their aroma fills the air. Grind until smooth and fine, then add to the pot.

Roasted vegetables and brown broth in a white and blue enameled stockpot.

Bring the mixture to a simmer over medium-high heat. Let simmer for 20 minutes.

Step 4 – Finish Soup

Remove the stock pot from the heat.

Use an immersion blender to blend the soup together until it is smooth. If you don’t have one, you could also use a high-speed countertop blender. Work in batches, and be careful to avoid steam burns.

Stir in the heavy cream. If you prefer, you can also use coconut cream or homemade cashew cream as a vegan alternative.

Overhead shot of a blue and white enameled stock pot full of a light brownish orange homemade soup.

Serve immediately with a garnish of grated Pecorino or nutritional yeast.

Can I Use Whatever Vegetables I Have?

The simple answer is yes. You can use whatever vegetables you have in your refrigerator or pantry to make this soup.

Sometimes we just have a bunch of vegetables waiting patiently in the dark and cool corners of our homes, but no recipe to use them in. That’s when you should turn to this spicy and warming soup.

As long as you use roughly the same proportions of ingredients outlined above, you can make this delightfully delicious meal. There are so many seasonal vegetables that can be used with delicious results, and you should definitely take advantage of that. As long as you buy seasonally, you will be good to go.

Once you’ve got the hang of it, don’t be afraid to experiment with the spice pairings to truly make this recipe your own. Whether you’re reheating a bowlful and sipping it at your desk for a quick lunch, or pairing it with a crusty loaf of homemade sourdough and a crisp white wine for dinner, this basic cooking method won’t let you down, and the possible variations are endless.

What vegetables do you have lying around that you would like to use in this soup recipe? Tell us in the comments below, and be sure to come back to give the recipe a five-star rating if you loved it!

Wait! Don’t go! If you love blended soups, then you’ll appreciate these:

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 1, 2012. Last updated: October 24, 2018 at 5:50 am. With additional writing and editing by Meghan Yager and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Appetizers Mexican & Latin America Dips Soups & Stews Diets & Real Foods Coffee Guides BBQ Grills Protein Desserts Cakes Thanksgiving Vegan Quick Breads Pies Breakfast and Brunch Sauces and Spreads Fall Coffeemakers Beef
Sort by

About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

For those of who like a little kick to your healthy soup, our spicy roasted vegetable version is for you. It's easy to use up all those veggies that you have in the pantry or fridge with this simple dish, and the you'll love the rich, warming flavors. Get the recipe now. #healthyrecipes #soup #easylunchideas #foodal

21 thoughts on “Set Your Taste Buds on Fire with a Bowl of Spicy Roasted Vegetable Soup

  1. I agree wholeheartedly. When I started falling in love with cooking, I found myself very much a line by line kind of cook. I felt comforted by strict instructions, but that’s the type-A, math-lover in me. The more I do this, the more I practice, the less it becomes steps. It becomes life. Routine. And it’s awesome.

  2. Practice and, in the process, confidence are I think the most crucial element to becoming a good cook and the realisation that sometimes, it’s the meals that you throw together on a whim that are the best. And that, even if you get something wrong, it’s only food.

    Love the lessons in this post.

  3. I wholeheartedly agree! I call them ‘templates’ rather than recipes and, as I grow more confident in the kitchen, I am more on the lookout of these types of guides to direct my cooking, rather than the very precise recipes that require little deviation from the original idea. This allows creativity and flexibility – especially important when you are staring down double-CSA weeks. Thanks for adding another to my list! I just discovered your blog (via your review of Luisa’s book) and the comfortable, friendly style and wonderful photos will keep me coming back for more! One question (maybe particularly newbie) – why coconut oil? It seems to be the hot new ingredient and I’m wondering why the sudden interest (maybe I’ve missed the trend, having not been stateside in a few years)…

    • Hi Melissa, That’s an excellent question to bring up. I love unrefined coconut oil — it is probably the fat/oil we use most often to cook with. (I would also like to use ghee, but it’s sometimes pricey.) To put it really simply, coconut oil has lots of health benefits and is a more stable oil, meaning it can handle higher temperatures better than olive or other oils.

  4. Recipes for me have mostly always been a guide. Even my own I find hard to follow. But I get this idea of roasting first then cooking and third, I will put into my new Vitamix that I’ve been wanting to try out. I find that even in baking, once someone gets the general science behind it, there is room for experimentation, but others may disagree. Savory cooking, however should always be a bit of a recipe with room for much creativity (and practicality, thinking that’s how our ancestors had to cook. Roasting some veggies today and enjoying this tonight.

  5. This looks so good! It sounds so good, too since we are soaked in rain here today in Western New York. I have been on a veggie kick, which probably sounds so strange to you, someone who eats so many vegetables on a daily basis. I am working on it, I swear! I remember some times where I went a week without eating a single fruit or vegetable. I decided that needed to change, and fast. I love “recipes” like this where I can use what is fresh and available, not having to spend $25 at the grocery store on over priced, half rotten vegetables that were shipped 600 miles across the country. Thank you for sharing this!

    • Ha, Rachel, it was not too long ago that vegetables were infrequent in my diet, so I fully understand and support the path you’re on. : )

  6. Love this. I learned to cook by following random recipes to the T, but now I use them more as a suggestion. There’s always new techniques to learn, and I trust some authors/cooks more than others – for example, I always follow Suzanne Goin’s recipes exactly because I know the results will be worthwhile – but I love being able to go through the fridge and come up with a delicious meal on my own. A cook’s intuition – learned through trial and error – is also one of the reasons it’s so hard to answer the question “how do I learn to cook like you?”

  7. I’m still very much a line-by-line cook, but slowly I’m stretching out into substituting different ingredients and making up recipes. It’s scary, though, for those of us who love direction! I’m glad you mentioned how you got to this point, since it gives me hope that one day I’ll be able to throw something delicious together without a recipe at all.

  8. I love this! Free-style cooking is how I love to cook and eat – it’s easy and some truly delicious things have come from it. (A few less than delicious things also…) I’m trying to write about these experiments in an interesting and novel way on my blog but I think you just nailed it!

  9. I am constantly throwing stuff together but funny thing is I rarely blog about that stuff. I find it freeing to not have to worry about that piece too sometimes. Great post!

  10. Great post. My husband recently told me I had become an excellent cook, and I told him it’s the result of five years of preparing dinner most nights. Confidence gained, techniques mastered and lessons learned with a few meltdowns resulting in take out pizza along the way.

  11. I’m extremely exacting with baking (which you need to be with the basic building blocks like baking powder, baking soda, flour, butter, etc). But with cooking, I’m totally a “throw whatever looks good into the pot” kinda gal. It’s a great way of clearing out the fridge and makes it a lot easier on myself to just roll with what I’ve got. Thanks for sharing this process for making fabulous soup.

  12. I like this so much. Yes, practice and mistakes make one skilled in almost anything. I have finally moved on to owning the recipe, instead of the reverse, and it is a lovely place to be. But it took a long long time to get there.

  13. You choose your words very beautifully, my friend. I am very much a fly by the seat of my pants, look in the fridge to see what we have, improvise my way to a meal kinda gal. My husband is a line by line, prepare in advance, shop for specifics kinda guy. Together, we make great foodstuff.

  14. I very much relate to what you’re saying here, kind of funny, I wrote about a similar line of thought today. To have the recipe cater to you and not the other way around. You do need time to cook on a daily basis for that to be possible. I used to mostly cook for company, and cooking more regulary just for us has made all the difference in the world in my confidence to adapt and create recipes.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin22
Share2
Tweet
Share
+1
24 Shares