Description
Roasted veggie soup is the ultimate comfort food for chilly evenings, combining vibrant roasted vegetables with aromatic herbs for a warm, nourishing bowl. This easy-to-make recipe is packed with flavor and nutrients, making it perfect for meal prep or cozy dinners with loved ones. Enjoy a creamy texture that’s both satisfying and health-conscious, all while savoring the delightful medley of seasonal ingredients.
Ingredients
Scale
- 2 cups carrots, diced
- 2 cups bell peppers (red or yellow), diced
- 1 cup zucchini, sliced into rounds
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the carrots, bell peppers, zucchini, and onion into bite-sized pieces; place on the baking sheet with minced garlic.
- Drizzle olive oil over the veggies and sprinkle with salt, pepper, and herbs; toss until evenly coated.
- Roast in the preheated oven for about 25-30 minutes until golden brown and tender.
- Transfer roasted veggies to a blender; gradually add vegetable broth while blending until desired consistency is reached.
- Pour the blended mixture into a pot over medium heat; taste-test and adjust seasoning if needed.
- Serve hot in bowls, garnished with fresh herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg