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Roasted Vegetable Soup: Discover this savory delight!

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
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chopped carrots, potatoes, bell peppers, onions, zucchini, and minced garlic.
  3. Drizzle the olive oil over the vegetables and sprinkle with thyme, basil, salt, and pepper. Toss until the vegetables are evenly coated.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the lemon juice and adjust seasoning if necessary.
  8. 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.