Description
This Roasted Vegetable Soup is a hearty, comforting, and flavorful dish that’s perfect for chilly days. Roasting the vegetables brings out their natural sweetness and enhances their flavors, creating a rich and delicious soup. It’s a great option for a healthy lunch or dinner, and you can easily customize it with your favorite seasonal vegetables!
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups zucchini, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the carrots, zucchini, onion, and red bell pepper with olive oil, salt, and pepper. Spread them out in an even layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring once halfway through for even roasting.
- Prepare the soup:
- In a large pot, heat a little olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the roasted vegetables to the pot along with the vegetable broth, dried thyme, and dried basil. Bring to a simmer and cook for 5-7 minutes to allow the flavors to combine.
- Blend the soup:
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches. If the soup is too thick, add a little extra vegetable broth to reach your desired consistency.
- Season and serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- For a creamier texture, you can add a splash of coconut milk or heavy cream after blending.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to add any other vegetables you like, such as sweet potatoes, cauliflower, or tomatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (if recipe yields 4 servings)
- Calories: 150
- Sugar: 10g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0g