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Roasted Vegetable Soup: Discover this savory delight!

Paul
A savory and healthy Roasted Vegetable Soup made with a variety of fresh vegetables and herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 150 kcal

Ingredients
  

  • 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.
Keyword Healthy Soup, Roasted Vegetable Soup, Vegan Soup, Vegetable Soup