Get ready to embark on a culinary journey that brings the vibrant flavors of Mexico right to your kitchen! This Roasted Summer Vegetable Sopa Azteca is not just a soup - it's a celebration of fresh, seasonal ingredients that will make your taste buds dance with joy. Imagine the smoky-sweet roasted vegetables mingling with a rich, aromatic broth that promises to transport you to the sun-drenched streets of Mexico, all while keeping things completely plant-based and incredibly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 cups vegetable broth
- 2 cups diced tomatoes
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting vegetables.
- In a large mixing bowl, combine diced zucchini, bell pepper, and onion. Drizzle with olive oil, sprinkle chili powder, salt, and pepper. Toss until vegetables are evenly coated.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring once halfway through, until vegetables are lightly charred and tender.
- While vegetables are roasting, heat vegetable broth in a large pot over medium heat. Add minced garlic and diced tomatoes, bringing the mixture to a gentle simmer.
- Once roasted vegetables are done, carefully transfer them from the baking sheet into the simmering broth. Stir to combine and let cook for an additional 5-7 minutes to meld flavors.
- Taste the soup and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Ladle the hot soup into serving bowls and garnish generously with fresh chopped cilantro.
- Serve immediately, enjoying the roasted vegetable flavors and aromatic broth.
Tips
- For maximum flavor, choose vegetables that are ripe and in season. The fresher your produce, the more vibrant your soup will be.
- Don't rush the roasting process - letting vegetables caramelize creates deeper, more complex flavors.
- Use parchment paper for easy cleanup and to prevent vegetables from sticking to the baking sheet.
- Feel free to customize the spice level by adjusting the amount of chili powder or adding a dash of cayenne.
- For extra texture, consider topping your soup with crispy tortilla strips or avocado slices.
- If you want a smoother consistency, you can blend a portion of the soup before adding roasted vegetables.
- Leftover soup can be stored in the refrigerator for 3-4 days, with flavors often improving overnight.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 10g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
