SAVOURY,  VEGETARIAN

SOUP FOR THE SOUL…Roasted vegetable soup with toasted croutons.

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
Louis P. De Gouy, The Soup Book (1949)

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SOUP FOR THE SOUL…Roasted Veggie Soup!

Its been a chilly winter so far, with winds threatening to sweep you off your feet. I read about a roasted vegetable soup eons ago, & its always been at the back of my mind to make it someday. A trip to the market tempted me to buy an array of fresh veggies…& then I trotted back home to set to work. Roasting these vegetables enhances flavours & makes the soup taste quite different. The result was a nice, full-bodied & wholesome soup, which I served with oven-toasted croutons made out of wholewheat bread. Healthy, warming & sumptuous all the way!

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A drizzle of light cream, a throw of croutons & a leaf to top it off!

Its fun to garnish & add to visual appeal. I enjoy garnishing everything & anything…even if it means just topping it with a leaf! The contrast in colours make it such a joy; not just for the ‘eater‘ but for the ‘maker‘ too!

IMG 1470 Oven toasted croutons…

I have always found fried croutons very oily. Toast them in the oven, & you have healthy, crisp & wholesome croutons in next to no time. They can be stored in an airtight box for a couple of weeks. What could be better!

What I did…IMG 1454

Ingredients:
Tomatoes – 1 kg
Zucchinis – 3 small

Bell Peppers – 2 (1 each yellow & red)
Spring Onions – 4 ( with some greens)

Garlic – 6-8 cloves (adjust according to personal taste)
Butter – 1 tbsp
Onion – 1 small/ chopped
White pepper
Salt to taste IMG 1458

Light cream – 1 tsp

Method:
  • Preheat the oven to 180 degrees C.
  • Cut all the vegetables up roughly. Not too small because they shrink as they roast. You can toss them in olive oil & seasonings if you like. I didn’t, because I used a little butter later.
  • Put onto a foil lined baking sheet & roast for 15 minutes, turn/stir on sheet, & roast for a further 15 minutes, till the edges start getting done.
  • Heat the butter in a deep pan.
  • Add the chopped onion & white pepper; saute till onions are light pink.
  • Transfer the vegetables into the pan, give a good stir, top with about 1 1/2 cups of water & simmer for about 30 minutes.
  • Cool, blend & pass through a soup strainer.
  • Heat & serve in bowls with a drizzle of cream & croutons.

For the croutons:

Wholewheat bread – 3 slices / cubed
Olive oil- 1 tbsps
Oregano -1 tsp
Salt & pepper to taste

Method:
  • Toss the bread cubes with everything.
  • Spread evenly over a baking sheet & toast at 180 degrees for 10 minutes, stirring through once.
  • Keep a close eye on them as they tend to over brown suddenly.
  • Switch off the oven & leave in there to cool.
  • Store in an airtight box.
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“Soup is the song of the hearth… and the home.”

Louis P. De Gouy, The Soup Book (1949)cookoff200

Here’s an event that’s gonna warm all of us! Have just found ‘Comfort Food Cook-Off’ at Eve’s “Garden of Eating“…what an absolutely delicious sounding name! As she so aptly says,Here in the northern hemisphere, we’re about to enter the bleakest stretch of winter so it’s time to cook up some serious comfort food.”

Warm up to winter with this hearty soup!

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

10 Comments

  • k

    Hi,
    Your blog is great! I have marked it for future.
    I am not into baking and would like to start…gonna use your blog for the recipies!
    What kind of oven is appropriate for baking? I am planning on an OTG would that do? Please let me know.
    k

  • Purnima

    Deeba..the soup looks amazing! I have never made one at home (Knorr tomato suits us fine) but now you have presented it so well, I think you have outdone the store ones or even the restaurant ones here!!Its on a must try list, esp this winter! Thks for sharing!!

  • Shilpa

    Thats a beautiful looking soup Deeba. I would love to try it sometime.

    Btw..thanks for marzipan recipe. I made it(not the exact recipe) and i am very happy with the taste. I am gonnu follow it for all my cakes hereafter.

  • Ben

    We are having a bitter winter in this part of the world and all kinds of soups or stews are welcomed. This recipe sounds delicious. I also like baked croutons better than fried. I think they taste better 😀

    Keep warm!

  • Passionate baker...& beyond

    Hi K…yes an OTG works great for me. baking is very therapeutic & great fun!
    Hey Shella…thanks for the dip!!
    Hi Purnima,you inspire me! Thanks!
    Glad you tried the marzipan Shilpa.
    Hiya Ben,soup for our chilled souls! Looks like our strengths lie in baking powder & baked croutons too! You stary warm too…:0)

  • Passionate baker...& beyond

    Hi K…yes an OTG works great for me. baking is very therapeutic & great fun!
    Hey Shella…thanks for the dip!!
    Hi Purnima,you inspire me! Thanks!
    Glad you tried the marzipan Shilpa.
    Hiya Ben,soup for our chilled souls! Looks like our strengths lie in baking powder & baked croutons too! You stary warm too…:0)

  • Reeta Skeeter

    WOW!!!!!!
    What an amazing blog!
    Lovely soup that!
    I am so happy to see this blog and what amazing presentation and good photography too!
    Kudos!

Thank you so much for stopping by. I'd love to hear from you.

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