IMG 00HERO roasted veggie

Craving some new ideas for fresh, seasonal, easy (and, of course, delicious) dinners this summer? All you need are roasted summer vegetables to get you started on a menu. This roasted summer vegetable soup – made simple thanks to the KitchenAid® 5-Speed Diamond Blender – is a great meal to make for your family on a cool summer night, but the possibilities don’t stop there.

Fewer foods are more delicious and satisfying to me than fresh summer veggies. But while I love to eat them raw or cooked as a side dish, after a while I’m ready for more ways to prepare the seasonal bounty. That’s why I love roasting or grilling vegetables – not only does it bring out extra flavours in the vegetables, but there are so many things you can do with a simple pan or skillet full of vegetables.


One of my new favourite summer recipes is this roasted summer vegetable soup made in my KitchenAid® 5-Speed Diamond Blender. It’s incredibly versatile – you can really use almost any summer vegetable you enjoy – it’s easy, and it’s yummy. I don’t think there is much else you need for a satisfying dinner.


To start, prepare the vegetables by chopping and slicing them into smaller pieces so they roast well. Place them on a foil-lined baking sheet and toss them with olive oil, garlic and fresh thyme (or your favourite herb).


Roast the veggies in the oven until they’re perfectly caramelized and tender – try not to sneak a bite!



Transfer everything on the baking sheet to the blender. Add a couple of cups of chicken or vegetable broth, a little smoked paprika, and salt and pepper, then blend until smooth.


Pour the soup into a saucepan over medium heat and stir until heated through. Serve with a dollop of sour cream or crème fraiche on top and a side of crusty whole grain bread.

What I love most about this recipe is that you can also grill the vegetables in a skillet or a foil packet for the soup – that way you can enjoy the recipe and stay away from the oven.

Here are a few more ideas for using those tasty roasted vegetables:

In a quiche, frittata or egg bake – stir some roasted veggies with eggs and cook or bake them in your favourite quiche or breakfast frittata recipe.

On toast – Leave roasted veggies whole or blend them and spread them on cheesy toast as an appetizer or easy weeknight meal.

On pizza – Sprinkle roasted vegetables on top of pizza dough for a healthy alternative to pepperoni or sausage (bonus points if you grill the pizza, too!).

In pasta – Stir roasted veggies into a baked mac and cheese, or with homemade gnocchi for a hearty summer meal.

As a side dish – Roasted vegetables are a classic, easy and good-for-you summer side dish to any protein. Mix it up by adding spices like curry, cumin or chipotle chili powder.

Really, the versatility of vegetables is truly endless. What are your favourite ways to use summer vegetables?


Roasted Summer Vegetable Soup
Makes 4 servings

4 carrots, peeled, halved and cut into 2-inch pieces
4 vine-ripened tomatoes, quartered and seeded
2 medium zucchini, halved and cut into 1-inch pieces
1 red bell pepper, seeded and sliced
1/2 yellow or white onion, sliced
1 tablespoon fresh thyme leaves
3 cloves garlic, peeled
Salt and pepper, to taste
2 tablespoons olive oil
2 cups vegetable or chicken broth
1/2 teaspoon smoked paprika
Sour cream or crème fraiche, for serving


Heat the oven to 400°F. Line a baking sheet with foil.
Place the prepared vegetables, thyme leaves, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss.
Bake the vegetables 45 to 50 minutes, stirring occasionally until roasted, tender and caramelized.
Transfer the vegetables, garlic and thyme to a blender. Add the vegetable or chicken broth, smoked paprika and more salt and pepper to taste. Blend until smooth.
Pour the soup into a large saucepan over medium heat. Stir until heated through.
Serve in bowls topped with a dollop of sour cream or crème fraiche.
IMG 00HERO roasted veggie



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