Description
A comforting and creamy roasted vegetable soup made with a medley of carrots, onion, potatoes, zucchini, and red bell pepper, roasted to perfection and blended with vegetable broth and heavy cream for a rich, flavorful dish perfect for any season.
Ingredients
Scale
Vegetables
- 2 medium carrots
- 1 medium onion
- 2 medium potatoes
- 1 medium zucchini
- 1 red bell pepper
Other Ingredients
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Carrots: Peel the carrots and cut them into small, bite-sized pieces to ensure even cooking and roasting.
- Chop Onion: Peel and chop the onion into roughly 1-inch pieces to add sweetness and depth to the soup.
- Prepare Potatoes: Peel the potatoes and cut them into small cubes about 1-inch in size for uniform roasting.
- Slice Zucchini: Cut the zucchini in half lengthwise and slice into half-moons about 1/2-inch thick for even roasting and blending.
- Chop Bell Pepper: Core and chop the red bell pepper into roughly 1-inch pieces to incorporate a sweet, smoky flavor.
- Arrange Vegetables: Place all the prepared vegetables onto a large baking sheet in a single layer to ensure they roast evenly.
- Add Olive Oil: Drizzle the olive oil over the vegetables, coating them evenly to assist with roasting and flavor.
- Season Vegetables: Sprinkle garlic powder, dried thyme, salt, and black pepper over the vegetables to enhance the flavor.
- Toss Vegetables: Gently toss the vegetables so all pieces are well-coated with the oil and seasonings for an even roast.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly browned.
- Heat Broth: While the vegetables are roasting, warm the vegetable broth in a large pot over medium heat to prepare for combining.
- Add Roasted Vegetables to Broth: Remove the roasted vegetables from the oven and add them to the heated vegetable broth.
- Simmer Soup: Stir the mixture and bring to a gentle simmer over medium heat for 5-10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender, then return to pot.
- Add Cream: Stir in the heavy cream until fully combined to add richness and a smooth texture.
- Heat Soup: Continue heating the soup over low heat for 2-3 minutes until hot throughout without boiling.
- Adjust Seasoning: Taste and adjust seasoning by adding more salt, pepper, or herbs as needed for desired flavor.
- Serve: Serve the soup hot, optionally garnished with fresh herbs or an extra dollop of cream for presentation and added flavor.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Use fresh herbs like thyme or parsley for garnish and additional flavor.
- Roasting the vegetables enhances their natural sweetness and depth of flavor in the soup.
- If you prefer a chunkier texture, blend only part of the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
