Roasted Vegetable Soup
Roasted Vegetable Soup is a heartwarming dish that combines the natural sweetness of seasonal vegetables with aromatic herbs, creating a cozy meal perfect for chilly evenings. This easy-to-make soup is not only delicious but also versatile, allowing you to customize it with whatever veggies you have on hand. Enjoy every spoonful as it nourishes your body and soul.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Ingredients
Scale
- 2 cups carrots (chopped)
- 2 cups zucchini (chopped)
- 1 cup bell peppers (chopped)
- 1 cup yellow onions (diced)
- 4 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and chop all vegetables into bite-sized pieces.
- In a large mixing bowl, combine chopped veggies with olive oil, salt, pepper, and herbs. Toss until evenly coated.
- Spread seasoned veggies on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat a splash of olive oil over medium heat; sauté onions and garlic for about 3-4 minutes until fragrant.
- Add roasted vegetables and vegetable broth to the pot; stir well and simmer for 10 minutes.
- Blend the mixture using an immersion blender until smooth or desired consistency is reached.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg