Description
Discover the comforting and nutritious Roasted Vegetable Soup: Smooth and Creamy, packed with delicious roasted vegetables simmered to perfection and blended into a velvety, hearty soup. Perfect for cozy fall dinners or quick lunches, this veggie-packed recipe is both healthy and satisfying.
Ingredients
Scale
- 3 cups of mixed vegetables (carrots, bell peppers, zucchini, squash, tomatoes, onions, garlic)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 4 cups vegetable broth
- 1 cup cream or coconut milk
- Optional: fresh herbs like basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the chopped vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and herbs. Roast for approximately 25-30 minutes until vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables into a large pot, add the vegetable broth, and bring to a simmer. Use an immersion blender or regular blender to puree the mixture until smooth and creamy. For a more nutritious texture, blend part of the veggies and leave some chunks.
- Stir in the cream or coconut milk to add richness to your soup. Adjust seasoning with additional salt or pepper as needed. Heat through without boiling.
Notes
- Use seasonal vegetables for maximum freshness and flavor.
- Add a pinch of smoked paprika or cayenne for a spicy twist.
- For vegan options, substitute cream with coconut milk or cashew cream.
- To enhance flavor, add a splash of white wine during simmering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, blending, simmering
- Cuisine: Healthy, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg