Roasted Veggie Soup
Roasted veggie soup is a comforting, nutritious dish that showcases the natural flavors of seasonal vegetables. Roasting enhances the sweetness and depth of each ingredient, creating a rich and hearty broth that’s perfect for cozy dinners or gatherings. This easy-to-make soup is not only delicious but also caters to various dietary preferences, making it a versatile addition to your meal repertoire. Gather your favorite veggies and elevate your culinary experience with this wholesome recipe that promises warmth and satisfaction in every bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting
- Cuisine: Various
Ingredients
Scale
- 2 cups chopped carrots (about 3 medium)
- 2 cups chopped zucchini (about 2 medium)
- 1 cup chopped bell peppers (any color)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the chopped carrots, zucchini, bell peppers, onion, and garlic. Drizzle with olive oil and season generously with salt and pepper.
- Spread the seasoned vegetables on a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for 25-30 minutes until tender and slightly browned.
- Transfer the roasted vegetables to a large pot, add vegetable broth, and bring to a simmer over medium heat.
- Blend the mixture until smooth using an immersion blender or by transferring it in batches to a regular blender.
- Taste and adjust seasoning as needed before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg