Making Soup in the Oven – An Easy But Less Common Method

How to Prepare Soup in the Oven – An Easy But Less Common Method

Preparing soup in the oven is different from the stovetop method because the vegetables are roasted first, and only then are liquids added—if they are not released by the vegetables during roasting or additional liquids. This method requires an immersion blender to puree the vegetables after roasting. You can roast the vegetables in a pot that is oven-safe or in a deep baking tray.

Choosing the Vegetables

The base of the soup is typically fresh vegetables, and you can use any type, just as you would when preparing roasted vegetables (antipasti). During roasting, the vegetables undergo a process that enhances their flavors and adds depth and roasted aromas. You can start with basic vegetables like onions, carrots, celery, and zucchini, and include thickening vegetables such as tomatoes, orange color vegetables (like pumpkin and sweet potatoes), and others—essentially, any vegetables you’d include in a soup.

Roasting the Vegetables

Coarsely chop the vegetables and place them in a mixing bowl or a deep baking tray.
Drizzle them with oil, add spices, and toss to ensure even coating.
Roast them in the oven at around 180°C (350°F) for approximately 45 minutes, or until the vegetables are well-roasted.

Preparing the Broth

In most cases, you’ll need to add liquids during blending to achieve the desired texture. While water works fine, using vegetable or chicken stock can yield richer flavors. Usually, only a small amount of liquid is required, so preparing a large quantity of stock may not be necessary unless you prefer it.

Blending

Once the vegetables are ready, transfer them to a deep container (like a soup pot or a large measuring cup) for blending with an immersion blender. Blend the roasted vegetables, then gradually add liquids, blending as you go, until the desired consistency is achieved. Taste and adjust seasoning as needed.

Tips for Making Oven-Roasted Soup:

Before roasting, season the vegetables generously and coat them well with oil. Adding olive oil enhances the flavor.
Let the vegetables roast thoroughly. If they get slightly charred, it’s not a problem—it can actually enhance the flavor.
During blending, consider adding interesting ingredients like cream, cheese, or even bread to enrich and thicken the soup.
After blending, you can add cooked extras to the soup, such as boiled peas, diced cooked carrots, or other elements depending on the type of soup you’re making.