Description
This Roasted Vegetable Soup is a flavorful, comforting dish made from a medley of oven-roasted vegetables blended into a creamy, nourishing soup. Perfect for cozy dinners and meal prep, it’s simple, wholesome, and full of natural sweetness from roasted vegetables.
Ingredients
Scale
- 2 tbsp olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss bell peppers, carrots, zucchini, onion, garlic, cauliflower, and broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Transfer roasted vegetables to a large pot and add vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or chives.
Notes
You can mix any seasonal vegetables for this soup. Roasting enhances the flavor and sweetness of the veggies. For a creamier version, add a splash of coconut milk or cream before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted vegetable soup, healthy soup, creamy vegetable soup, easy roasted soup