Roasted Vegetable Soup
Roasted vegetable soup is the ultimate comfort food, perfect for chilly evenings or any time you crave warmth and flavor. This vibrant, hearty soup combines caramelized veggies and fresh herbs to create a warm hug in a bowl. It’s incredibly easy to prepare, making it perfect for busy weeknights, and is versatile enough to adapt based on seasonal ingredients or pantry staples. Serve it as a cozy dinner or a delightful lunch, and watch it become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Various
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups red bell peppers, chopped
- 2 cups zucchini, chopped
- 1 large yellow onion, diced
- 6 cloves garlic, whole
- 4 cups vegetable broth (low-sodium)
- 3 tbsp extra virgin olive oil
- 2 tsp dried thyme
- 2 tsp dried basil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- Chop all vegetables into uniform pieces (aim for one-inch cubes) and place them in a large bowl.
- Add olive oil, thyme, basil, salt, and pepper; toss until evenly coated.
- Spread the vegetables on baking sheets in a single layer and roast for 25-30 minutes until tender and caramelized.
- Transfer roasted veggies to a pot, add vegetable broth, and simmer over medium heat.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in lemon juice before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg