Description
A healthy and delicious comfort food that warms you up in every bowl.
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini)
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the vegetables and place them on a baking sheet.
- Drizzle with olive oil, salt, pepper, thyme, and basil.
- Toss to coat the vegetables evenly.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- 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 and enjoy!
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Soup, Healthy Soup, Comfort Food