Spicy Roasted Vegetable Soup

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This year I have really been into soup more than ever before. I admit, some of it has been from a can, but increasingly more of it has been homemade. Who knew it was so easy?! 
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Thinking back, it makes a lot of sense that I find so much joy in soup. Way back in the day, Ramen Noodles (the chicken flavor only!!) were one of the first foods I learned how to “cook.” I don’t know if I should be embarrassed to admit that, but it’s too late now. Now the whole world tiny group of people reading this knows my secret. Yes, I consider cooking Ramen Noodles my first cooking experience. You gotta start somewhere! 
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Even now when I see Ramen in the store, I am almost a little tempted to buy a few bags. I mean, seriously, they’re what, 29 cents each or something crazy like that. Such a good deal. 
With my newest soup creation, Ramen is straying farther and farther from my mind. Or is it “further and further?” I just don’t know. I try to be good with grammar. I’m a stickler for that sort of thing. But in this case I’m too lazy to look it up and what difference does it really make anyway? You’re probably also thinking I’m the biggest hypocrite ever with my last statement about being good with grammer considering I average about five incomplete sentences in every post I write and begin every other sentence with a conjunction. Sorry I’m not sorry.
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ANYWAY.

I could eat this stuff all day every day. Just make sure I have some cold water nearby, because this is HOT. Not just in temperature, but also in flavor. It’s one of the spiciest things I’ve ever made. That being said, I guess it’s probably best to keep this to a wintertime meal. We all might die of heat strokes if we try to eat this in the summer. It’s already March and spring is quickly coming upon us. So make this while you still can! In just a few weeks I’m hoping and praying to be laying on the beach, soaking in some sun preparing my wedding day tan!!

If you like spicy, you will love this. If you don’t, well then just cut back on some of the cayenne pepper and you’re set.

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Spicy Roasted Vegetable Soup
Makes 6-8 servings
Ingredients:
3 1/2 – 4 cups vegetable broth (chicken broth works fine too)
1 1/2 bell pepper of choice, sliced into 1-2 inch pieces
1/2 of a whole yellow onion, sliced
20 baby carrots, sliced (or two large carrots)
1 cup cooked corn kernels
1 cup sliced mushrooms
5 baby potatoes, quartered
10 grape tomatoes, halved
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
Salt and pepper to taste
Directions:
1. Preheat oven to 450 degrees. Coat baking sheet with nonstick spray. Spread out the sliced and chopped vegetables in an even layer on the baking sheet. Drizzle olive oil across vegetables and use a spatula to gently toss until oil is evenly distributed. Roast in oven for about 25-30 minutes, flipping veggies about halfway through. Remove when veggies have developed a nice brown color. 
2. When veggies are finished roasting, add to a large saucepan with the vegetable broth and seasonings on the stovetop. Cook over high heat until soup begins to boil. Turn to low, cover and simmer about 8-10 minutes. Remove from heat and serve immediately. 
*Any leftovers can be stored in airtight container in the fridge for up to one week. I have also heard of freezing soup, but have never done it myself. 
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3 thoughts on “Spicy Roasted Vegetable Soup

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