Description
A comforting and nutritious Hearty Roasted Vegetable Soup made by roasting a colorful medley of vegetables and blending them into a smooth, flavorful soup perfect for any season.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
- 2 cups zucchini, chopped
- 1 cup onion, chopped
Seasonings and Broth
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 4 cups vegetable broth
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, which will develop deep flavors and caramelization.
- Toss Vegetables: In a large mixing bowl, combine the chopped carrots, bell peppers, zucchini, and onion. Drizzle with olive oil and sprinkle thyme, rosemary, salt, and pepper. Toss thoroughly until all vegetables are well-coated with the seasonings and oil.
- Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet to ensure even roasting. Place in the preheated oven and roast for 25-30 minutes, flipping the vegetables halfway through cooking, until they are tender and golden brown.
- Simmer in Broth: While the vegetables roast, heat the vegetable broth in a large pot over medium heat until it begins to simmer. Once the vegetables are roasted, add them to the broth and cook for an additional 5-10 minutes to merge the flavors.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, leave some texture by blending partially or not at all, based on preference. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley for an added burst of color and freshness. Serve immediately to enjoy the hearty warmth.
Notes
- For a creamier texture, add a splash of coconut milk or cream before blending.
- To make the soup spicier, add a pinch of red pepper flakes along with the herbs.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread or a light salad for a complete meal.
