{"id":683,"date":"2021-11-22T08:45:00","date_gmt":"2021-11-22T08:45:00","guid":{"rendered":"https:\/\/www.foodandmoodcreations.com\/?p=683"},"modified":"2023-10-18T20:15:05","modified_gmt":"2023-10-19T00:15:05","slug":"roasted-vegetable-soup","status":"publish","type":"post","link":"https:\/\/www.foodandmoodcreations.com\/roasted-vegetable-soup\/","title":{"rendered":"The Best Roasted Vegetable Soup"},"content":{"rendered":"\n
This roasted vegetable soup is filled with nutritious vegetables and so darn delicious. Made with a medley of vegetables, it has levels of flavor that give you a hearty, filling, tasty bowl of soup. <\/p>\n\n\n\n
I know what you’re thinking; why roast the vegetables when you can boil them? In short, the answer is flavor. While boiling vegetables is quicker than roasting them, roasting them creates a unique flavor that cannot be produced by boiling them. <\/p>\n\n\n\n
Roasting the vegetables allows them to caramelize and develop a slightly sweet flavor. In addition to this, the vegetables also develop a charred exterior which adds a smoky element to the soup. <\/p>\n\n\n\n
The only drawback of roasting vegetables is the shrinkage. Vegetables are filled with a ton of water, which means a significant portion of that water will be lost during the roasting process. However, the intensified flavor of the vegetables is an even trade. <\/p>\n\n\n\n
There aren’t many vegetables that are not suitable for roasting or making soup. However, when it comes to roasting vegetables for this soup, you must choose vegetables whose flavor will be enhanced by roasting them and vegetables that pair perfectly together when blended together. <\/p>\n\n\n\n
Considering these 2 factors, we choose to use sweet potatoes, red bell peppers, carrots, onions, and garlic. Although this combo is the best, you can easily substitute acorn or butternut squash in place of sweet potatoes. You can also replace sweet potatoes with pumpkin if you lead a low-carb lifestyle. <\/p>\n\n\n\n
Additionally, you can also use yellow, orange, or green bell peppers instead of red bell peppers or use red onion or shallots in place of the white onion. Most substitutions will work, however, do not develop crazy combinations such as pumpkin and Brussel sprouts since it will considerably alter the roasted vegetable soup’s flavor. <\/p>\n\n\n\n