Description
A rich, wholesome, and comforting roasted vegetable soup packed with vibrant flavors and nourishing ingredients. Perfect for any season and highly customizable.
Ingredients
Scale
- 4 cups of chopped carrots
- 3 cups of chopped sweet potatoes
- 2 cups of chopped red bell peppers
- 2 cups of chopped zucchini
- 1 large onion, quartered
- 4 cloves of garlic, peeled
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of smoked paprika
- Optional: 1 cup of chopped kale or spinach
- Optional: 1 can of drained and rinsed chickpeas
- Optional: A splash of heavy cream or coconut milk
- Optional: Fresh herbs like basil or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the carrots, sweet potatoes, red bell peppers, zucchini, and onion. Peel the garlic cloves.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, thyme, rosemary, and smoked paprika.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Bring the soup to a gentle simmer over medium heat for 10–15 minutes to meld the flavors.
- Taste and adjust seasoning as needed.
- Garnish with fresh herbs or add your favorite optional ingredients. Serve hot and enjoy!
Notes
Cut vegetables into similar sizes for even roasting. Don’t overcrowd the pan—use two sheets if needed. Add cayenne or chili flakes for a spicy twist. Blend carefully to avoid steam burns.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetable soup, healthy soup, easy vegetable soup, vegan soup