Description
Indulge in a bowl of Irresistible Roasted Veggie Soup, a warm and nourishing dish perfect for chilly evenings or busy weeknights. This hearty soup showcases the natural sweetness of roasted vegetables, creating a comforting experience with every spoonful. Packed with vibrant ingredients, it’s not only delicious but also a healthy option that fits seamlessly into any meal plan. Whether served as a standalone dish or alongside crusty bread, this soup is sure to become a go-to favorite in your kitchen.
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together chopped carrots, zucchini, bell pepper, onion, and minced garlic. Drizzle with olive oil and season with salt, pepper, and thyme. Toss until evenly coated.
- Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized; stir halfway through.
- Transfer the roasted veggies to a large pot and add vegetable broth. Blend until smooth using an immersion blender or leave some chunks for texture.
- Heat the soup over medium heat until warmed through. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg