Roasted Vegetable Medley Soup with Herb

Introduction

In the midst of a busy week, sometimes the best remedy for stress is a bowl of warm, comforting soup. Also, this Roasted Vegetable Medley Soup with Herb Noodles is the ultimate cozy meal, packed with vibrant flavors and a medley of roasted vegetables that add depth and sweetness. The addition of herb-infused noodles not only elevates the texture but also enhances the overall flavor profile. Whether you’re looking to enjoy it as a wholesome dinner or serve it to guests, this soup is the perfect balance of nutrition and indulgence.

But this recipe isn’t just another vegetable soup—it’s a transformative dish that showcases the natural goodness of roasted vegetables combined with the heartiness of homemade noodles. It’s the perfect way to enjoy a comforting, health-packed meal that feels both indulgent and wholesome.

Why You’ll Love Roasted Vegetable Medley Soup

What makes this Roasted Vegetable Medley Soup with Herb Noodles stand out is its unique combination of roasting, fresh herbs, and the rich, flavorful broth. Roasting vegetables brings out their natural sweetness and deepens their flavors, which makes this soup not only healthy but also incredibly satisfying. The herb noodles provide a delightful twist, absorbing the delicious flavors of the soup while maintaining a perfect texture that pairs beautifully with the veggies.

This soup is versatile enough to suit all tastes—whether you’re a vegan, vegetarian, or simply looking for a nutritious meal option. Also, it’s easy to make in large batches, which makes it perfect for meal prep. The best part? It’s full of plant-based ingredients, making it a nourishing and light option, but it’s still filling and comforting. This soup will surely become a go-to in your recipe collection.

Ingredients

To make this Roasted Vegetable Medley Soup with Herb Noodles, you’ll need the following ingredients:

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium zucchinis, chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth (or chicken broth for non-vegetarian version)
• 1 bay leaf
• 1/2 cup fresh parsley, chopped (for garnish)

For the Herb Noodles:

• 1 ½ cups all-purpose flour
• 1 large egg
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• A pinch of salt

Necessary Tools for Roasted Vegetable Medley Soup

To make this soup and herb noodles, you’ll need the following tools:

• Baking sheet for roasting vegetables
• Large pot for making the soup
• Cutting board and knife for chopping vegetables
• Large mixing bowl for preparing the noodle dough
• Rolling pin or pasta machine for rolling out the noodle dough
• Sharp knife for cutting the noodles
• Wooden spoon for stirring the soup

Ingredient Swaps and Additions

While this recipe is delicious as written, there are several ways to customize it based on your preferences and dietary needs:

• For added protein: You can add cooked lentils, chickpeas, or tofu to the soup for extra protein. Alternatively, grilled chicken or ground turkey works well in non-vegetarian versions.
• For a creamier soup: If you prefer a creamier soup, consider adding a splash of coconut milk, cashew cream, or heavy cream at the end.
• Herb substitutions: If you don’t have fresh herbs, you can easily swap them for dried versions. However, fresh herbs will provide the best flavor.
• Vegetable swaps: Also, feel free to swap in other vegetables like sweet potatoes, parsnips, or cauliflower based on availability or your personal taste.

Step-by-Step Instructions

Step 1: Roast the Vegetables

Begin by preheating your oven to 400°F (200°C). On a large baking sheet, spread out the chopped carrots, zucchini, bell pepper, and cherry tomatoes. Drizzle with olive oil, sprinkle with thyme, oregano, smoked paprika, salt, and pepper. Toss everything to coat the vegetables evenly. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 2: Prepare the Soup Base

While the vegetables are roasting, heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant—about 5 minutes. Once the onions are translucent, add the vegetable broth, bay leaf, and roasted vegetables. Bring to a simmer and cook for 10–15 minutes, allowing the flavors to meld together.

Step 3: Make the Herb Noodles

In a large mixing bowl, combine the flour, egg, olive oil, chopped herbs, and a pinch of salt. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth. Roll the dough out to your desired thickness and use a sharp knife or pasta cutter to cut it into thin strips. Cook the noodles in salted boiling water for about 2–3 minutes, or until they float to the surface. Drain and set aside.

Step 4: Combine and Serve

Add the cooked herb noodles to the soup, stirring gently to incorporate. Let the soup simmer for another 5 minutes so the noodles can absorb some of the broth. Remove the bay leaf and discard it. Taste the soup and adjust the seasoning if necessary.

Ladle the soup into bowls, garnish with fresh parsley, and serve with a slice of crusty bread or a side salad for a full meal.

Pro Tips for Success of Roasted Vegetable Medley Soup

1. Roast the vegetables properly: Roasting vegetables at a high temperature helps them develop a rich, caramelized flavor. Make sure not to overcrowd the baking sheet to allow for even roasting.
2. Customize the noodle thickness: If you like thicker noodles, roll the dough out less thin. For a more delicate texture, roll it very thin before cutting.
3. Use high-quality broth: The broth is the foundation of the soup’s flavor, so choose a good vegetable broth or homemade stock for the best results.
4. Fresh herbs are key: Fresh herbs provide a much more vibrant flavor than dried ones. Try to use them if possible.

If you’re a fan of flavorful and unique soups, be sure to try this Sweet Corn Coconut Soup with Vanilla Cream, which offers a delightful twist on traditional soup recipes.

Serving Suggestions

While the Roasted Vegetable Medley Soup with Herb Noodles is a meal in itself, here are some creative serving ideas:

• Serve with a side of garlic bread for dipping.
• Top with grated Parmesan or nutritional yeast for a dairy-free option.
• Pair with a light green salad for a refreshing contrast.
• Add a dollop of pesto or crème fraîche to add extra richness to each bowl.

Storing and Reheating Roasted Vegetable Medley Soup

• Storing: If you have leftovers, allow the soup to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 3 days.
• Reheating: Reheat the soup gently on the stove over medium heat, adding a little water or broth if it has thickened too much. Be cautious when reheating the noodles, as they may become overly soft if left in the soup for too long.

Nutritional Information

Each serving of Roasted Vegetable Medley Soup with Herb Noodles contains approximately:

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 12g
• Fiber: 8g
• Sodium: 700mg

This soup is a nutrient-dense, low-calorie option that provides a good amount of dietary fiber, vitamins, and minerals from the vegetables and fresh herbs.

FAQs – Roasted Vegetable Medley Soup

1. Can I make this soup in advance?
   Yes, the soup can be made a day ahead and stored in the fridge. However, the noodles are best cooked fresh to avoid them becoming too soft.
2. Can I use store-bought noodles?
   Yes, you can use any store-bought noodles in place of homemade ones. Just add them to the soup in the final step.
3. Can I freeze this soup?
   Yes, the soup can be frozen without the noodles. Freeze in an airtight container for up to 3 months. Cook the noodles fresh when you’re ready to enjoy it.
4. How can I make this soup spicier?
   You can add a pinch of crushed red pepper flakes or a dash of hot sauce for a spicy kick.
5. What other vegetables can I use?
   You can use cauliflower, sweet potatoes, or even pumpkin for a different twist on the soup.

Conclusion

This Roasted Vegetable Medley Soup with Herb Noodles is the ultimate comfort food, offering a warm, nourishing bowl packed with roasted veggies, fresh herbs, and a rich broth. Also, it’s a healthy yet indulgent meal that will please a variety of palates. Whether you’re enjoying it as a cozy weeknight dinner or serving it to guests, this soup is sure to become a favorite in your kitchen.

For a more in-depth look at roasted vegetable soups, check out this detailed recipe on The Organic Kitchen, where you’ll find another delicious take on this comforting dish.