Roasted Veggie Soup
A comforting Roasted Veggie Soup made with seasonal vegetables, rich in flavor and perfect for chilly days.
- 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
- 2 large Carrots, diced
- 2 Bell Peppers (mix of colors), diced
- 1 large Onion, diced
- 2–3 cloves Garlic, smashed and minced
- 2 large Tomatoes, roasted or 1 can crushed tomatoes
- 3 cups Vegetable Broth
- 3 tablespoons Olive Oil
- 1 teaspoon dried Thyme
- 1 teaspoon dried Basil
- Pinch of Chili Flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the carrots, bell peppers, and onion into roughly 1-inch chunks.
- Give your garlic a good smash and dice it up.
- Toss the chopped veggies, including the garlic, in a mixing bowl with olive oil, salt, pepper, and herbs.
- Spread the veggies on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway.
- Transfer the roasted veggies to a blender, add vegetable broth, and blend until creamy.
- Pour the blended mixture back into the pot over medium-low heat, stirring in reserved roasted veggies.
- Taste and adjust seasoning as needed before serving.
Notes
Feel free to improvise with different veggies or spices. This soup is adaptable and can cater to various tastes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: veggie soup, roasted vegetables, comfort food, healthy soup, vegan recipe