Roasted Veggie Soup
Roasted veggie soup is a comforting blend of vibrant, roasted vegetables simmered in savory broth. This nutrient-packed recipe is perfect for cozy nights or meal prep, offering a delicious embrace in every bowl. With its rich flavors, it’s easy to prepare and pairs wonderfully with crusty bread or a fresh salad. Enjoy the warmth and nourishment this delightful soup brings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 4 medium carrots, chopped
- 2 bell peppers (red, yellow, or orange), chopped
- 1 medium zucchini, chopped
- 1 large sweet onion, chopped
- 4 cloves garlic, crushed
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme or 1/3 tsp dried thyme
- 1 tsp fresh rosemary or 1/3 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop carrots, bell peppers, zucchini, and onion into bite-sized pieces; crush the garlic.
- Spread the veggies on the baking sheet. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Roast for 25–30 minutes until tender and golden brown.
- Transfer roasted veggies to a large pot, add vegetable broth, and simmer over medium heat for about 5 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Taste and adjust seasonings as needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg