Once again, you can be surprised by confirming the well-known axiom “everything ingenious is simple”! Juicy, ripe vegetables filled with spring or summer sunshine can turn into a delicious, hearty vegetable soup in no time.

And what is important, it will take a minimum of time to implement such a masterpiece: literally 3-5 minutes. preparing vegetables for roasting. And then another 2-3 minutes. will be spent on working with a blender.

What vegetables can be used for soup? Perhaps only your imagination can hold you back in choosing the ingredients. Any seasonal vegetables are ideal for cooking. Squash or zucchini, tomatoes, eggplant, sweet peppers, asparagus, green beans, okra, sweet potato, green peas, beets, pumpkin, carrots, corn, onions and garlic, etc.

And of course, one of the most important ingredients will be spices: smoked ground paprika, asafoetida (can be replaced with 2-3 cloves of garlic), oregano and chili pepper.

And now in detail. For a thick, creamy broth, we need:

• 1.5 l. water
• 1 large onion
• 500 gr. ripe tomatoes
• 2 garlic cloves (can be substituted with asafoetida)
• 2 tbsp. l. vegetable oil
• 3 art. l. lemon juice or to taste
• 1/2 tsp dried oregano
• 1 st. l. ground chili
• 1 tsp smoked paprika (if you can't find smoked paprika, use regular paprika with a pinch of dried ginger or half a teaspoon of fresh)
• salt to taste

Other Ingredients:

• 2 courgettes or zucchini, different colors are best
• 2-3 sweet corn (can be substituted)
• 6-8 cherry tomatoes
• 30 gr. soft cheese - feta, cheese or dor blue (optional)
• vegetable oil
• bunch of fresh parsley or cilantro
• rye croutons or white bread croutons. Or as in the photo: strips of corn tortilla fried with vegetable oil and spices in a pan
• salt, pepper as desired

Please note that almost all ingredients can be replaced at your discretion. In the recipe, you must definitely leave the base: tomatoes + onions + spices. Other vegetables of your choice.

Cooking soup from baked tomatoes, zucchini and corn

First, let's prepare the base for the soup. We cut the tomatoes into quarters, and the onion into large rings or half rings. Please note that cherry tomatoes are not included in the base. We will add them later - fresh in the finished soup.

We spread the tomato slices, garlic cloves and onions on a baking sheet, sprinkle generously with vegetable oil, mix with spices: oregano, chili, smoked wig, salt.

Put in the oven until fully cooked. The onions will brown, the tomatoes will also reach a golden brown.

While the tomatoes are baking, prepare the zucchini and corn. Cut the zucchini into rings, each ring into four more parts. Separate the corn kernels from the cob.

Spray with oil and send to the oven. As soon as the vegetables become soft and ruddy, you can remove them from the oven.

Tomatoes with onions and garlic will be cooked much faster than other vegetables. Therefore, while zucchini and corn are baking, you can make a cream base for vegetable soup. Beat the baked tomatoes, onion, garlic and lemon juice with a blender until a thick, homogeneous mass. You can salt to taste.

We prepare crackers.

Now it's time to assemble the soup. Put the baked zucchini and corn into the cream base. Salt, pepper and add lemon juice to taste. Before serving, put halves of fresh cherry tomatoes, slices of soft feta cheese and croutons into the soup.

Sprinkle with fresh herbs.

Bon Appetit!

I will now try to convince you of this as well.
The first thing I want to say is that you need to collect vegetables and bake in the oven.
So they will be tastier than the well-known cabbage soup for a long time.

Soup is a hundred times more useful than its native counterpart.
After all, we feed our kids puree from vegetables.
Soup is easy to digest and forget the problem. Associated with weight loss and poor digestion.

Delicious vegetable soup has no meat and bones in it.
Is it a minus or a plus, I can’t figure it out myself.
Someone claims a minus. Someone claims plus.
I did not understand much, there is only one road before me.

This vegetable soup will still be boneless.
I see a plus and it is huge. We should abstain from fast food now, so as not to screw it up later.
When the Lord asks us: "Why did you eat the flesh of cows killed in the days of fasting and humble thoughts."

What will we answer then? Good God, yes, I am a sinner as always.
Blazh could not appease his own, so as not to eat cows.
This is a plus and very powerful. I transport my dry relics to the store. To stock up there.

I stock up there with potatoes, peppers, onions and markoshka.
The rest of the house is, if you haven’t eaten all the father-in-law.
He is a lover of vegetables, as well as delicious cabbage soup.
Here I am back home. My whole family is in. Expect vegetable soup as soon as possible.

He didn't have time to get there. Although this is a champion, in eating vegetables and, of course, delicious cabbage soup.
Schey today will not see. It won't offend him. Lenten vegetable soup hacks instead of cabbage soup.

Soup-puree of vegetables prepared for the guests.
Even if the table is not rich, but here everyone will be happy, friendly communication and prevention of sin.

Hello dear readers. Everything that I have told you above in poetic form is the true truth from beginning to end. I do not invent anything especially about the father-in-law. He is a big fan of cabbage soup and, as you already understood, not only cabbage soup, but also all vegetable soups. That is why he has two gardens, or as they used to be called Michurin plots.

There is one in an abandoned state, and he has two of them !!! And everything is in order! Provides vegetables to the whole family. Honor and praise him for this. But spring is in the yard and all stocks have come to an end. So you have to buy them in the store in order to prepare such a soup, and this does not make it less tasty. That's what my father-in-law says, but he knows a lot about vegetables. You believe me. he likes it a lot too.

Roasted vegetable soup recipe.

Puree soup is prepared from the following products:

For thick:

• 6 potatoes
• two heads of onions
• one large carrot
• one large red bell pepper
• two cloves of garlic
• parsley and dill
• sunflower oil

For the broth:

• carrot
• some potatoes
• onion head

I start cooking soup puree by putting the broth on the boil. I randomly cut all the vegetables prepared for the broth, throw it into a saucepan and put it on fire.

This is the vegetable mixture I will be using in the soup.

I add it to vegetable broth.

I completely fussed and forgot to take a picture of how I put all the other vegetables, and these are carrots, potatoes, peppers, into a preheated oven on a wire rack. Take my word for it, I put them there. In the meantime, I peel and cut the onion.

I fry it until it is completely cooked until it is doused with gold.

I put garlic in a mortar, add salt and ...

sense until a homogeneous mass is obtained.

After the vegetables for the soup are baked, I take them out of the oven. I clean the pepper, remove the skin and cut into cubes.

Peeling carrots and...

I also cut.

I peel the skin off the potatoes.

I put it in a blender.

I add an onion to it...

crushed garlic with salt.

I add a little vegetable broth and...

I start beating. Then I look if the soup-puree from vegetables turned out to be thick, I add more broth.

My soup turned out to be the right consistency. I pour it into a saucepan and put it on the stove to boil.

As soon as it boils, I add pepper, carrots and turn off the heating of the stove.

COMPOSITION

1~2 eggplant (~200g), 1 baby squash (250~300g), 1 large carrot (150~200g), 1 large onion (~100g), 1 red bell pepper (150~200g), 2~3 tbsp vegetable oil, ~700g broth or water, 0.5~1 tsp salt, pepper, spices

Peel eggplant. If the zucchini is old, then peel it too and cut out the middle with hard seeds.
Cut zucchini and eggplant into cubes, carrots into thin semicircles, onions into segments.
Place vegetables on a baking sheet and drizzle with vegetable oil.
Place the whole bell pepper.

Place the tray in the oven at t=200~220°C for 30~40 minutes.

Cover the peppers with an upturned bowl and leave for 10 minutes. After that, peel off the skin from it and remove the seeds.
Put all vegetables in a blender.

Pour in water or broth.
Whisk. Taste and adjust to taste. Put pepper and spices. Whisk briefly again.

Pour the soup from the blender into a saucepan.

Bring to a boil, reduce heat to low and simmer for 5 minutes.

Recipes for vegetable puree soups:

Because of the carrots, the soup acquires a beautiful and appetizing orange color.

This soup can be made both lean and quick. I recommend
cook it in chicken broth, then it turns out to be the most delicious.

COMPOSITION

1~2 eggplant (~200g), 1 baby squash (250~300g),
1 large carrot (150~200g), 1 large onion (~100g),
1 fleshy red bell pepper (150~200g),
2~3 tbsp vegetable mala
~700g broth or water, 0.5~1 tsp salt, pepper, spices

Peel eggplant. If the zucchini is old, then peel and cut it too
middle with hard seeds.

Cut zucchini and eggplant into cubes, carrots into thin semicircles,
onions - segments.

Place vegetables on a baking sheet and drizzle with vegetable oil.

Place the whole bell pepper.

Place the tray in the oven at t=200~220°C for 30~40 minutes.

Cover the peppers with an upturned bowl and leave for 10 minutes. Thereafter
peel off the skin and remove the seeds.

Put all vegetables in a blender.

Pour in water or broth.

Whisk. Taste and adjust to taste. Put pepper and spices. Yet
beat briefly.

Pour the soup from the blender into a saucepan.

Bring to a boil, reduce heat to low and simmer for 5 minutes.

Soup puree with baked vegetables is so simple and delicious that it has become one of my favorite soups. Just do it now, it's so cool! You can freeze this soup for another lunch or for a delicious and hearty dinner, just reheat it later and that's it!

Cooking method:

Peel the onion and garlic and chop coarsely. Rinse vegetables thoroughly. Cut the tomatoes into quarters, cut the pepper into large cubes, cut the pumpkin into 4 cm pieces. Cut the zucchini into pieces, roughly like a pumpkin, finely chop the oregano. Put all these ingredients in a large baking dish, add olive oil and bake in a preheated oven at 220 degrees for 30 minutes or until the vegetables are completely soft.

Grind the cooked roasted vegetables together with the beans, vegetable broth and milk until almost smooth puree using a blender or in a food processor. Pour the almost finished soup-puree with baked vegetables into a saucepan and heat it up.

Toast each slice of bread on one side, flip it over and sprinkle cheese on the toasted side. Place the bread back on the grill and grill until the cheese has melted. Serve crispy slices of bread with cheese along with the soup.

Soup puree with baked vegetables is ready!

Bon Appetit!