Cozy Up to a Bowl of Roasted Veggie Soup
A warm and comforting roasted veggie soup bursting with flavor, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 Carrots, peeled and cut into 1-inch pieces
- 1 Butternut squash, cut into cubes
- 1 golden onion, cut into wedges
- 4 cups Vegetable broth
- 2–3 tablespoons Olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the carrots, squash, and onion.
- Season the veggies with olive oil, salt, and pepper in a large mixing bowl.
- Roast the veggies on a parchment-lined baking sheet for 25-30 minutes.
- Make the soup base by combining the roasted veggies and the broth in a large pot and simmering.
- Blend the mixture until smooth, adjusting consistency with more broth if needed.
- Taste and adjust seasoning as desired.
- Serve the soup in bowls, garnished with olive oil or herbs.
Notes
Feel free to experiment with herbs or spices, and add proteins like lentils for a nutritious twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: veggie soup, roasted vegetables, comfort food, easy soup recipe