rich, velvety homemade soup with roasted tomatoes, carrots, onion, garlic and fresh herbsLooking at your photo, you have the makings of a gorgeous, hearty roasted vegetable soup! Roasting everything for 90 minutes will give you wonderful caramelised flavours, and blending the vegetables in your Ninja before adding chicken broth is an excellent way to get a thick, creamy texture without needing cream.I’ll give you the full method, starting with the vegetables you’ve already roasted, followed by blending, simmering with the chicken broth, and seasoning the finished soup.IngredientsBased on your roasting tray, here’s a recipe designed for a large batch of soup. The quantities are approximate because I can’t determine the exact weight of the vegetables from the photograph.For the roasted vegetables
1 large squash (butternut or another winter squash)1–2 medium sweet potatoes2–3 carrots2 large onions1 whole garlic bulb, or 6–8 garlic cloves4–6 ripe tomatoes1–2 bell peppers, if those are included in your tray3–4 tablespoons olive oil1 teaspoon salt, to start½ teaspoon freshly ground black pepper1 teaspoon paprika (optional)½ teaspoon ground cumin (optional)
For the soup pot
1–1.5 litres chicken broth, approximately 4–6 cups1–2 additional cups of water, if needed1 teaspoon dried thyme, if desired½ teaspoon ground cumin, optionalSalt and black pepper, to taste1–2 tablespoons lemon juice, to finish (optional)
Fresh herbsYour roasting tray contains fresh herbs. Thyme and rosemary work particularly well with roasted squash and sweet potato.You can use:
Fresh thymeRosemary, used sparinglySage, if available
Important: If the herbs in your tray are woody or have become very dry after roasting, remove the tough stems before blending. You can blend the tender leaves into the soup, but too much woody rosemary or sage can make it bitter.Method: Step by stepSince you’ve already roasted the vegetables for approximately 90 minutes, I’ll start from that stage.Step 1: Check the roasted vegetablesYour vegetables should be very soft, with some caramelisation around the edges.Check that:
The squash flesh is soft enough to scoop out easily.The sweet potatoes and carrots are tender all the way through.The onions are soft and sweet.The tomatoes have collapsed and released their juices.The garlic cloves are soft and fragrant.
If everything is tender, you’re ready to blend.If any pieces are still firm, roast them for another 10–15 minutes, checking regularly. The precise cooking time depends on the size of the pieces and your oven temperature.Tip: Don’t discard the juices and caramelised bits left in the roasting tray. They contain a lot of flavour.Step 2: Prepare the vegetables for blendingAllow the vegetables to cool slightly so that they’re safe to handle.
Remove the herbs’ tough woody stems.Scoop the squash flesh away from any tough skin.Remove the skins from the sweet potatoes if they are tough.Squeeze the roasted garlic cloves out of their skins.Remove any very blackened or burnt pieces, as these can make the soup bitter.Keep all the soft roasted tomatoes, onions, carrots and their juices.
You can leave the tomato skins on if they’ve softened during roasting, although removing them will give you a slightly smoother soup.Step 3: Blend the vegetables in your NinjaYour Ninja blender is ideal for this job.Do not fill the blender with piping-hot vegetables or liquid beyond its manufacturer’s recommended limits. Hot ingredients can create pressure and cause splashing. If your Ninja model isn’t designed for hot blending, allow the vegetables to cool sufficiently before blending.Work in batches if necessary.For each batch:
Add a selection of roasted squash, sweet potato, carrots, onion and tomatoes.Add a little chicken broth or warm water to help the blades move.Blend until smooth.Transfer the purée to a large soup pot.Repeat until all the vegetables have been blended.
Start with a small amount of liquid. You want a thick purée at this stage, because you can thin it later with the chicken broth.My recommendation: Blend the roasted garlic with the vegetables rather than adding it separately. It will distribute evenly and give the soup a lovely, mellow flavour.If you prefer a rustic soup, leave a small portion of the roasted vegetables unblended and stir them in later.Step 4: Transfer everything to your soup potPlace the soup pot on the stove over medium-low heat.Add all your blended vegetables.Pour in approximately 750 ml of chicken broth to begin with, stirring well.Let the mixture warm gently for 5–10 minutes, stirring occasionally.As it heats, the purée will loosen and the flavours will begin to combine.Add more broth gradually until you reach your preferred consistency.For a large tray of roasted vegetables, you may need 1–1.5 litres of broth, or more depending on how much squash and sweet potato you used.Step 5: Season the soupNow is the time to develop the flavour.Add the following, tasting as you go:
½ teaspoon black pepper½ teaspoon ground cumin, if you enjoy a warm, earthy flavour½ teaspoon paprika, if you want a subtle smoky noteA little additional thyme, if needed
Be careful with salt at this stage because chicken broth can already be salty.Stir everything together thoroughly.Bring the soup to a gentle simmer, then reduce the heat.Avoid a vigorous boil. A gentle simmer helps the flavours blend without causing the thick purée to spit and splatter.Step 6: Simmer gently for 20–30 minutesLet the soup simmer uncovered or partially covered for approximately 20–30 minutes.Stir every few minutes, scraping the bottom of the pot to prevent sticking.During this time:
The roasted vegetable flavours will meld with the chicken broth.The sweetness of the squash and sweet potato will balance the acidity of the tomatoes.The roasted garlic and herbs will deepen the flavour.The soup will develop a richer, more rounded taste.
If it becomes too thick, add a little more broth or hot water.If it’s too thin, simmer it uncovered for a little longer, stirring regularly.Step 7: Taste and finish the soupThis is the step that makes the difference between a good soup and a really delicious one.Taste a spoonful and consider the following adjustments.If it’s too sweet:
Add 1 teaspoon lemon juice.Stir and taste again.Add a little more if necessary.
The acidity helps balance the natural sweetness of the squash, carrots and sweet potatoes.If it tastes a little flat:
Add a pinch of salt.Add freshly ground black pepper.Add a little more thyme or cumin, depending on your preferred flavour.
If it’s too thick:
Add chicken broth a little at a time.
If you want a richer flavour:
Stir in 1 tablespoon of butter or olive oil at the end.
If you want it creamier:
Stir in 100–150 ml of cream or coconut milk, if desired.Heat gently for another 2–3 minutes without boiling.
Personally, I’d taste it before adding cream. With all the roasted squash, sweet potato and garlic in your tray, you may find that the soup is already beautifully creamy.How to get the best flavour from your particular vegetablesYour photograph shows a generous amount of orange-fleshed squash and sweet potato, alongside tomatoes, onions, carrots and garlic.These ingredients naturally produce a sweet, thick soup.Here is how I’d balance them.IngredientWhat it contributesSquashA smooth, velvety texture and natural sweetnessSweet potatoBody, richness and a creamy consistencyCarrotsSweetness and depthRoasted tomatoesAcidity and savoury flavourOnionSweet, caramelised flavourGarlicRichness and savoury depthThymeEarthy, aromatic notesRosemaryA deeper, woodsy flavourChicken brothSavouriness and balanceLemon juiceBrightness that lifts the finished soupThe key is balancing the sweetness with savoury flavours and a little acidity.I would avoid adding too much rosemary, cumin or paprika. You have so many lovely vegetables in the tray that you want to enhance their flavour rather than overpower it.My recommended finishing touchOnce the soup has simmered for 20–30 minutes, try this:
Turn the heat to low.Add 1 teaspoon of lemon juice.Stir thoroughly.Taste.Add another teaspoon only if the soup needs more brightness.Finish with a drizzle of good olive oil and a little freshly ground black pepper.
If you enjoy a more luxurious soup, add a small knob of butter before serving.The result should be a thick, smooth, deeply flavoured roasted vegetable soup, with sweetness from the squash and sweet potato, savouriness from the onion and garlic, and a gentle acidity from the tomatoes.Serving suggestionsThis soup is substantial enough to serve as a main meal.My favourite accompaniments would be:
Crusty bread: Perfect for dipping into the thick soup.Garlic bread: Particularly good with the roasted garlic flavour.Toasted pumpkin seeds: Add a lovely crunch.Fresh thyme or parsley: Sprinkle a little over each bowl.A swirl of cream: Makes it look and taste restaurant-style.Crumbled feta: Adds a salty contrast to the sweetness of the vegetables.
For a Moroccan-inspired twist, you could add a little cumin and a pinch of ground coriander, then finish with olive oil and freshly ground black pepper.Storage and freezingThis recipe is excellent for batch cooking.
Refrigerator: Cool promptly and refrigerate in airtight containers within 2 hours of cooking. Use within 3–4 days.Freezer: Freeze in individual portions for approximately 2–3 months for best quality.Reheating: Warm gently on the stove, stirring regularly. Add a splash of broth or water if the soup has thickened in storage.
Because this soup contains chicken broth, refrigerate it promptly rather than leaving the pot to cool on the counter for an extended period.
