Roasted Veggie Soup
Roasted Veggie Soup is the ultimate comfort food, perfect for chilly days. This hearty, flavorful soup features an array of caramelized vegetables blended into a creamy broth that warms both body and soul. Customize it with your favorite seasonal veggies and spices for a personal touch. Ideal for meal prep or a cozy dinner, this soup is sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Roasting
- Cuisine: Comfort
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup diced yellow onion
- 6 cloves garlic, whole
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Chop all vegetables into bite-sized pieces.
- Spread veggies on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast for 25-30 minutes until golden brown and tender.
- Transfer roasted veggies to a blender or food processor. Gradually add vegetable broth and blend until smooth.
- Pour mixture into a pot over medium heat, stirring occasionally until warmed through.
- Serve hot, garnished with fresh herbs or cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/roasted-veggie-soup/