Description
Warm up with a bowl of Irresistible Roasted Veggie Soup, the ultimate comfort food that’s both nourishing and flavorful. This soup features a delightful medley of roasted vegetables, creating a rich broth that’s perfect for chilly evenings or busy weeknights. Not only is it vegetarian-friendly, but it’s also incredibly versatile—adapt it to include your favorite seasonal veggies. Whether you’re serving it to family or meal prepping for the week ahead, this hearty dish promises satisfaction in every spoonful.
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 oven to 400°F (200°C).
- Chop the vegetables and place them on a baking sheet. Drizzle with olive oil, season with salt, pepper, and thyme.
- Roast for 20-25 minutes until tender and caramelized.
- In a large pot over medium heat, combine roasted veggies and vegetable broth; bring to a simmer.
- For a creamier texture, blend part or all of the soup.
- Serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize with seasonal veggies or spices like cumin or paprika for added flavor. Blend for smoothness or leave chunky based on your preference.