Description
A hearty and flavorful soup made with a medley of roasted vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 lb mixed vegetables (carrots, bell peppers, zucchini, onion), chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 clove garlic, minced
- 1/2 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables, vegetable broth, minced garlic, and thyme.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve hot.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a creamier soup, add a splash of heavy cream or coconut milk before blending.
- Garnish with fresh herbs like parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted veggie soup, vegetable soup, healthy soup, comforting soup, easy soup recipe