Description
A cozy bowl of smooth, slightly sweet roasted vegetable soup to warm you up on cool nights.
Ingredients
- 2 cups mixed seasonal vegetables (carrots, potatoes, bell pepper), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Optional toppings: croutons, fresh herbs (parsley, chives), or a drizzle of olive oil
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Chop all vegetables into even pieces and place in a single layer on the baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, thyme, and basil, then toss to coat.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Transfer roasted vegetables to a large pot and add minced garlic and vegetable broth. Simmer for 8-10 minutes.
- Puree the soup until smooth using an immersion blender or in a countertop blender in batches.
- Taste and adjust seasoning, then serve warm with your choice of toppings.
Notes
For a richer flavor, use sweet potatoes instead of regular potatoes, or stir in coconut milk for creaminess without dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting & Simmering
- Cuisine: Vegan