Description
Roasted Veggie Soup is a comforting blend of seasonal vegetables, roasted to perfection and blended into a creamy, delicious concoction that warms the soul. Each spoonful bursts with rich flavors from earthy roasted veggies and fragrant herbs, making it the perfect meal for chilly evenings or cozy gatherings. This easy-to-make soup is not only nutritious but also customizable, allowing you to use your favorite vegetables for a unique twist every time.
Ingredients
Scale
- 3 cups mixed vegetables (carrots, bell peppers, zucchini, sweet potatoes)
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 medium onion, chopped
Instructions
- Preheat your oven to 425?F (220?C).
- Chop the vegetables into uniform bite-sized pieces.
- Toss the chopped veggies with olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown.
- Transfer roasted veggies to a large pot and add vegetable broth.
- Blend until smooth using an immersion blender or regular blender.
- Adjust seasoning if necessary and serve hot, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg