Description
A comforting and creamy roasted vegetable soup, perfect for chilly days, packed with nutrients and warmth.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a vegan option)
- Salt and pepper to taste
- Olive oil
- Herbs (e.g., thyme, rosemary)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the mixed vegetables, chopped onion, and minced garlic with a drizzle of olive oil, and season generously with salt and pepper.
- Spread the vegetables on a baking sheet in a single layer, making sure they have room to roast and caramelize beautifully. Roast for 25-30 minutes, until tender and slightly charred.
- Combine the roasted vegetables in a large pot with the vegetable broth.
- Simmer for about 10 minutes, allowing the flavors to meld together.
- Add in the heavy cream and your choice of herbs, then blend until smooth using an immersion blender.
- Taste and adjust the seasoning if necessary, then ladle this gorgeous soup into bowls and enjoy the comforting warmth!
Notes
Feel free to customize the soup with your favorite vegetables or add spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg