This roasted summer vegetable & chilli soup is honestly the easiest and one of the tastiest soups I’ve ever made. Now you might be thinking ‘how can we enjoy soup in this heatwave?’ But believe me when I tell you that a small bowl of hot soup is exactly what you need to cool down. Filled with all the best veg that the season has to offer, plus some added heat from the chilli oil, this soup is phenomenal. Plus it’s not like you’re standing over a hot stove. It’s in and out a couple of times and then done.
but which vegetables should I use?
To be honest, the choice is yours . I tend to go for whatever in the fridge but it’s worth staying as seasonal as you can. Plus it’s fun to throw in a few things that you wouldn’t ordinarily use in a soup such as salad veg like radishes, runner beans or pointed red peppers. I’ve also gone heavy on the fresh herbs as I think it’s these that really set off the taste of the veg at their very finest.
The other thing I like about this soup is that I can partially cook it in the morning and then finish it off just before I want to serve. So the veg get a roasting and then I pour in the stock but then the whole thing comes out of the oven and it sits, covered in foil to cool down. Their flavours tend to enhance this way plus it also makes it easier to squeeze the garlic out of their skins without burning fingers.
makes up 2ltrs soup:
- 4 carrots – I used the new summer thin carrots – cut into chunks
- 100g green beans – chopped
- 8 radish – chopped
- 1 red pointed pepper – chopped
- 1 whole garlic – pulled apart but not peeled
- 5 new potatoes – roughly chopped
- 100g peas (I used peas in their pods)
- 5 spring onions – chopped
- 1/4 left-over fennel bulb – chopped
- salt and pepper
- olive oil – I used a dash of lemon oil, chilli oil and regular extra virgin
- fresh herbs – I used oregano, rosemary and lemon thyme
- 1 ltr good quality vegetable stock – I used the kallo organic vegetable stock cube
- 100ml single cream
Place all the veg and herbs into a deep roasting tin. Drizzle with your favourite oils, sprinkle with salt and pepper and roast on 180C for 2o mins.
Pour over the stock, cover with foil and pop it back in the oven for another 15 mins. Then take it out and set aside to cool slightly.
Remove the foil and de-pea the pea pods (if using) and squeeze the garlic cloves from their skins. Add the cream and blend it to a smooth puree with a hand blender.
Serve with crispy garlic croutons, a dash of cream and some fresh basil.
Check out some of my other lovely soups on Dom In The Kitchen
Eat and of course, enjoy!