Soups & Salads
Miso Roasted Vegetable Soup
Description
Make a hearty, robust, complex soup that's vegan and cooks without cords thanks to roasted vegetables, an umami arsenal of flavor boosters, and a Dutch oven.
Ingredients
- 2 red bell peppers, halved, cut into 1/2-inch pieces
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 1 medium-size yellow onion, cut into 1/2-inch pieces
- 1 1/2 cups chopped (1/2-inch pieces) winter squash (such as kabocha or acorn)
- 2 large garlic cloves, coarsely chopped
- 3 tablespoons grapeseed oil
- 2 tablespoons white miso
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon black pepper, plus more to taste
- 3 cups water, plus more as needed
- Lemon wedges and crusty bread, for serving
Directions
- Place a medium Dutch oven in oven. Preheat oven to 400°F. Toss together bell peppers, carrots, onion, squash, garlic, oil, miso, and 1 teaspoon salt in a medium bowl until vegetables are coated in miso mixture.
- Add vegetable mixture to hot Dutch oven. Return to oven, and roast in preheated oven, uncovered, until vegetables are tender, about 45 minutes, stirring every 15 minutes and scraping to loosen any browned bits along sides of Dutch oven.
- While vegetables roast, stir together canned tomatoes, soy sauce, thyme, paprika, cumin, pepper, 3 cups water, and remaining 1/2 teaspoon salt in same medium bowl. Remove vegetable mixture from oven. Pour tomato mixture over vegetables, and stir to combine (vegetables should be covered in tomato mixture). Return pan to oven, and cook, uncovered, stirring occasionally, until flavors are concentrated and vegetable mixture is very tender, 1 hour to 1 hour and 15 minutes (add up to 2 cups water as needed throughout cook time so vegetables stay just covered in liquid).
- Transfer half of the vegetable mixture to a blender, and blend on medium speed to a coarse puree, 3 to 5 seconds; return to pan. Alternatively, use an immersion blender to blend soup in Dutch oven to desired consistency. Adjust the consistency with additional water, as desired. Season with salt and pepper to taste. Serve with a lemon wedges and bread for dunking.
