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Irresistible Roasted Veggie Soup

Irresistible Roasted Veggie Soup

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Warm up your evenings with our Irresistible Roasted Veggie Soup, a delightful blend of vibrant vegetables roasted to perfection. This comforting soup is packed with flavor and nutrients, making it the perfect dish for chilly days or busy weeknights.

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine chopped carrots, zucchini, red bell pepper, and diced onion. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss well.
  3. Spread the seasoned vegetables on a baking sheet and roast for 20–25 minutes until tender and caramelized.
  4. In a large pot over medium heat, sauté minced garlic until fragrant (about 1 minute). Add the roasted vegetables and vegetable broth. Bring to a simmer and cook for an additional 10 minutes.
  5. For a creamier texture, blend the soup using an immersion blender or in batches until smooth.
  6. Serve hot and enjoy!

Nutrition

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