Roasted Vegetable Soup
Roasted vegetable soup is a warm, comforting blend of sweet and savory flavors that brightens chilly evenings. Each spoonful is packed with vibrant, earthy vegetables, making it not only delicious but visually stunning. Perfect for impressing guests or enjoying solo, this recipe is versatile enough to be served hot or cold. Easy to prepare and ideal for meal prep, it’s an effortless way to savor the goodness of seasonal produce and elevate your weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup red bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp fresh thyme or basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Chop all vegetables into uniform pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and herbs until evenly coated.
- Spread the veggies on a parchment-lined baking sheet and roast for about 30 minutes until golden brown and tender.
- In a large pot over medium heat, combine the roasted veggies with vegetable broth. Bring to a gentle simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender. Adjust seasoning as needed.
- Serve warm in bowls alongside crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg