Description
This comforting roasted vegetable soup is warm, nourishing, and full of natural flavor. Roasting the vegetables first brings out their sweetness and depth, creating a rich and satisfying soup that’s perfect for chilly days or quick weeknight meals. It’s simple, wholesome, and easy to customize with your favorite vegetables or toppings.
Ingredients
For the Soup Base
2 cups carrots, chopped
2 cups zucchini, chopped
1 red bell pepper, diced
1 yellow onion, diced
4 cloves garlic, minced
4 cups vegetable broth
For Cooking
2 tablespoons olive oil
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Optional Garnish
Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- Spread the chopped carrots, zucchini, red bell pepper, and diced onion evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme.
- Toss the vegetables to coat evenly, then roast in the oven for 25–30 minutes, or until tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the minced garlic and vegetable broth.
- Bring the mixture to a gentle simmer over medium heat and cook for about 10 minutes to allow the flavors to blend.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 140 kcal