Roasted Vegetable Soup
Roasted vegetable soup is a comforting, hearty dish perfect for chilly days. This vibrant blend of roasted veggies creates a rich, flavorful experience that warms the soul. With minimal effort, you can whip up this delectable soup, making it an excellent choice for cozy nights in or gatherings with friends. Packed with nutrients and bursting with flavor, this recipe will quickly become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 3 medium carrots, chopped
- 2 bell peppers (1 red, 1 green), chopped
- 1 medium zucchini, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Chop all vegetables into uniform pieces.
- In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, thyme, and rosemary. Toss until well coated.
- Spread the seasoned vegetables on a parchment-lined baking sheet and roast for 25-30 minutes or until golden brown.
- Transfer roasted veggies to a blender or pot and add vegetable broth. Blend until smooth or heat while mashing for a chunkier texture.
- Taste and adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 145
- Sugar: 6g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg