Description
A delicious and comforting roasted vegetable soup made by roasting a medley of fresh vegetables and blending them into a smooth, flavorful soup. This recipe is perfect for a wholesome meal, highlighting the natural sweetness and caramelization of roasted carrots, zucchini, bell pepper, and onion, enriched with herbs and garlic.
Ingredients
Scale
Vegetables
- 2 cups carrots, peeled and chopped
- 2 cups zucchini, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
Other Ingredients
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the carrots, zucchini, onion, and red bell pepper with olive oil, salt, and pepper. Spread them out in an even layer.
- Roast until tender: Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until they are tender and caramelized.
- Sauté garlic: In a large pot, heat a little olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add ingredients to pot: Add the roasted vegetables to the pot along with the vegetable broth, dried thyme, and dried basil. Bring to a simmer over medium heat and cook for 5-7 minutes to let the flavors meld.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender. If the soup is too thick, add extra vegetable broth to reach desired consistency.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
Notes
- You can use any combination of your favorite vegetables for roasting.
- Adjust thickness by adding more or less vegetable broth when blending.
- For a chunkier texture, blend less or pulse the blender.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
