Description
Roasted Veggie Soup is a comforting and nutritious dish that brings the warmth of cozy evenings right to your table. With its rich, roasted flavors and creamy texture, this soup is perfect for chilly days or any time you crave a healthy, hearty meal. Packed with vibrant vegetables and easy to customize, it’s an ideal option for impressing guests or enjoying a soothing dinner at home.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped (any color)
- 1 cup zucchini, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the carrots, bell peppers, zucchini, and onion into bite-sized pieces.
- Spread the veggies on the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat.
- Roast for 25-30 minutes until tender and slightly caramelized.
- Transfer the roasted veggies to a blender. Add garlic and vegetable broth; blend until smooth.
- Pour the mixture back into a pot over medium heat, stirring occasionally until warmed through.
- Serve hot in bowls garnished with fresh herbs or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to substitute seasonal vegetables such as butternut squash or sweet potatoes for extra sweetness. For added spice, include cayenne pepper or fresh ginger during blending. To enhance creaminess, stir in ½ cup of heavy cream or coconut milk after blending.