Description
Warm up your chilly nights with this delightful Roasted Veggie Soup, a perfect blend of roasted vegetables and aromatic herbs. This comforting dish boasts vibrant colors and flavors, making it an ideal choice for a cozy dinner or when you need a health boost. Enjoy the rich textures and savory taste that warms both body and soul.
Ingredients
Scale
- 2 cups carrots, chopped (about 4 medium)
- 1 cup red bell peppers, diced (about 1 large)
- 1 cup zucchini, chopped (about 1 medium)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, combine carrots, bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, season with salt, pepper, and thyme. Roast for 25-30 minutes until golden brown.
- Allow the roasted vegetables to cool slightly. Transfer them to a high-speed blender or food processor along with the vegetable broth.
- Blend until smooth or pulse for a chunkier consistency.
- Pour the mixture into a pot over medium heat and simmer gently for about 5 minutes.
- Taste and adjust seasoning if necessary, then serve hot garnished with fresh herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg