Description
A warm, creamy, and comforting roasted vegetable soup perfect for chilly days.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, onions, zucchini)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk (optional for creaminess)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the mixed vegetables into even pieces and place them on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and onion powder. Toss to coat the veggies evenly.
- Roast in the oven for 25-30 minutes until caramelized and tender.
- Combine the roasted vegetables and vegetable broth in a large pot. Bring to a gentle simmer.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream or coconut milk if desired, and heat through.
- Serve hot, garnished with fresh herbs.
Notes
You can prepare the roasted vegetables in advance and store them for quick assembly later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg