Description
Indulge in the warmth of Irresistible Roasted Veggie Soup, a comforting dish perfect for chilly days or busy weeknights. This hearty soup features a delightful blend of roasted vegetables simmered in a flavorful vegetable broth. In just 15 minutes of prep, you can create a nutritious and satisfying meal that’s great for family dinners or meal prepping for the week ahead. The roasting process enhances the natural sweetness of the veggies, while the simple ingredients allow for variations based on your pantry staples. Enjoy this soul-warming soup paired with crusty bread or fresh herbs for an extra touch.
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss chopped carrots, zucchini, red bell pepper, yellow onion, and garlic with olive oil, thyme, salt, and pepper.
- Spread vegetables on a baking sheet and roast for about 25 minutes until golden brown.
- Transfer roasted veggies to a large pot and add vegetable broth. Simmer over medium heat for 5-10 minutes.
- Optionally blend until smooth for a creamy texture.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg