Description
A savory and healthy Roasted Vegetable Soup made with a variety of fresh vegetables and herbs.
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 2 cups chopped bell peppers (any color)
- 1 cup chopped onions
- 1 cup chopped zucchini
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped carrots, potatoes, bell peppers, onions, zucchini, and minced garlic.
- Drizzle the olive oil over the vegetables and sprinkle with thyme, basil, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Stir in the lemon juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier soup, add 1 cup of heavy cream or coconut milk after blending.
- To add protein, consider stirring in cooked lentils or shredded chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg