How to Make a Mexican Roasted Vegetable Soup
Mexican roasted vegetable soup is a vibrant and hearty dish that perfectly encapsulates the rich flavors of Mexican cuisine. This recipe not only highlights fresh vegetables but also incorporates traditional spices, making it a delightful option for lunch or dinner. Follow this step-by-step guide to create your own delicious Mexican roasted vegetable soup.
Ingredients Needed
To prepare this mouthwatering soup, gather the following ingredients:
- 2 medium zucchinis, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, diced
- 3 cloves of garlic, minced
- 2 ears of corn, kernels removed (or 1 can of corn)
- 4 medium tomatoes, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the chopped zucchinis, bell peppers, red onion, and minced garlic. Drizzle with olive oil, and sprinkle cumin, chili powder, salt, and pepper over the top. Toss everything together until the vegetables are evenly coated.
Roast the vegetables in the preheated oven for about 25 minutes or until they are tender and slightly caramelized. Toss them halfway through cooking for even roasting.
Step 2: Blend the Ingredients
Once the vegetables are roasted, transfer them to a large pot. Add the chopped tomatoes and sweet corn. Pour in the vegetable broth, then use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of the mixture.
Step 3: Simmer and Flavors Merge
Put the pot over medium heat and bring the soup to a gentle simmer. Allow it to cook for an additional 10-15 minutes to let the flavors meld together. Taste and adjust seasonings, adding more salt, pepper, or spices as necessary.
Step 4: Serve the Soup
Once the soup is hot and flavorful, ladle it into bowls. Garnish each serving with fresh cilantro and serve with lime wedges on the side for a zesty kick.
Tips for the Best Mexican Roasted Vegetable Soup
- Vegetable Variations: Feel free to customize the recipe by adding other vegetables like carrots, sweet potatoes, or spinach.
- Spice Level: For added heat, include diced jalapeños or a pinch of cayenne pepper in the roasting phase.
- Storage: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months, making it a great meal prep option.
Enjoy your homemade Mexican roasted vegetable soup, packed with nutrients and bursting with flavor. Whether you serve it with crusty bread or as a standalone dish, it’s sure to please everyone at your table!