Description
Hearty Roasted Vegetable Soup is the perfect antidote to chilly days, serving up a warm bowl of comfort that’s as nutritious as it is delicious. This recipe takes fresh, seasonal vegetables and enhances their natural sweetness through roasting, resulting in a rich, flavorful broth that’s both satisfying and healthy. Ideal for a weeknight dinner or a cozy family gathering, this soup is versatile and can be customized with your favorite veggies and spices. Enjoy each spoonful knowing you’re nourishing your body with vitamins, minerals, and hearty goodness.
Ingredients
– Carrots
– Bell peppers (red, yellow, or orange)
– Zucchini
– Potatoes (Yukon Gold or red)
– Garlic
– Onions
– Olive oil
– Vegetable broth
– Salt and pepper
Instructions
1. Preheat your oven to 425°F (220°C).
2. Chop all vegetables into uniform 1-inch cubes.
3. Toss chopped veggies with olive oil, salt, and pepper on a lined baking sheet.
4. Roast for 25-30 minutes, stirring halfway through until golden.
5. Blend half of the roasted vegetables with vegetable broth until smooth, then mix back into the pot with the remaining veggies.
Notes
Feel free to experiment with different vegetable combinations or add herbs like thyme or rosemary for extra flavor. For added protein, consider mixing in beans or lentils just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Fat: 5g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g