Description
A hearty roasted vegetable soup that’s perfect for utilizing leftover veggies and creating a comforting meal.
Ingredients
- Carrots
- Onions
- Potatoes
- Zucchini (optional)
- Olive oil
- Salt
- Black pepper
- Garlic
- Dried herbs (thyme, rosemary, or Italian seasoning)
- Smoked paprika (optional)
- Vegetable broth
- Cream or coconut milk (optional)
Instructions
- Preheat the oven to 425°F.
- Chop the vegetables into quarter-inch slices.
- Toss the chopped veggies with olive oil and seasonings on a baking tray.
- Roast in the oven for 25-30 minutes, until caramelized and fork-tender.
- Transfer the roasted veggies to a pot and cover with vegetable broth.
- Bring to a gentle simmer.
- Blend the mixture until smooth using an immersion blender (or regular blender).
- Add a splash of cream or coconut milk if desired.
- Taste for salt and adjust seasonings as needed.
Notes
For a vegan option, use oil instead of butter and skip any dairy. Add rinsed canned beans for protein or a squeeze of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg