Description
A delicious and nutritious roasted vegetable soup perfect for a spring dinner.
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like thyme or basil) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth.
- Bring to a simmer and cook for an additional 10 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Serve hot, garnished with fresh herbs.
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Notes
- Feel free to add any other 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 serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and simmering
- 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