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a bowl of lightly tomato-tinted clear broth with browned cauliflower florets, thick carrot rounds, zucchini half-moons, soft red onion pieces, burst cherry tomatoes and irregular pink ham pieces, with finely chopped basil mixed in
Rachel Kim

Ham and Roasted Vegetable Soup

Roast the firmer vegetables first and add zucchini and tomatoes later, because their cooking times aren't close enough for one undisturbed tray. The vegetables then need only a short simmer with the ham, which preserves browned cauliflower edges and recognizable carrot pieces instead of boiling everything into a soft mixture. Keep the roasted tomato juices and scrape them into the pot; they're part of the broth's flavor, not liquid to leave behind on the sheet pan. This is useful when you want a vegetable-heavy ham soup that doesn't rely on potatoes, pasta or a creamy base to fill the bowl.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz cauliflower florets cut into 1-inch pieces
  • 2 medium carrots cut into 1/2-inch rounds
  • 1 medium red onion cut into thin wedges
  • 2 tbsp olive oil divided
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 medium zucchini cut into 1/2-inch half-moons
  • 1 pint cherry tomatoes
  • 2 garlic cloves minced
  • 5 cups unsalted chicken broth
  • 12 oz fully cooked ham roughly chopped
  • 1/2 tsp dried oregano
  • 2 tbsp finely chopped fresh basil

Method
 

  1. Heat oven to 425°F. Toss cauliflower, carrots and onion with 1 tablespoon oil, salt and pepper on a large rimmed sheet pan and roast for 20 minutes.
  2. Toss zucchini and tomatoes with the remaining tablespoon oil. Add them to the pan, turn the firmer vegetables and roast for 12 to 15 minutes more until the cauliflower and carrots are tender and the tomatoes begin to burst.
  3. Put broth, garlic, ham and oregano in a soup pot and bring to a gentle simmer while the vegetables finish.
  4. Transfer roasted vegetables and their pan juices to the pot. Simmer gently for 5 to 7 minutes until the ham reaches 165°F, keeping the vegetables in recognizable pieces.
  5. Remove from heat and stir in basil. Divide among six bowls, distributing the different vegetables and ham evenly.