Description
A comforting and wholesome hearty roasted vegetable soup, packed with a medley of roasted carrots, bell peppers, zucchini, and onions, blended with fragrant herbs and vegetable broth to create a flavorful, nutritious meal perfect for any season.
Ingredients
Scale
Vegetables
- 2 cups carrots, sliced
- 2 cups bell peppers, diced
- 2 cups zucchini, chopped
- 2 cups onions, chopped
Seasonings & Oils
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper to taste
Broth & Garnish
- 4 cups vegetable broth
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and to bring out their natural sweetness.
- Prepare Vegetables: Chop the carrots, bell peppers, zucchini, and onions uniformly to ensure even cooking. Toss them in a mixing bowl with olive oil, salt, pepper, thyme, and rosemary to season and coat them well.
- Roast Vegetables: Spread the seasoned vegetables evenly on baking sheets. Roast in the preheated oven for 25-30 minutes or until they turn golden brown, stirring once halfway to promote even roasting.
- Combine with Broth: Transfer the roasted vegetables into a large pot. Pour in the heated vegetable broth to begin blending the flavors together.
- Blend Soup: Using an immersion blender or countertop blender, blend the mixture until you reach your desired consistency, whether chunky or smooth. Taste and adjust seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro for a bright, fresh finish. Serve hot.
Notes
- For a thinner soup, add more vegetable broth to adjust consistency.
- You can substitute any of the vegetables with seasonal favorites like sweet potatoes or tomatoes.
- To make it vegan, ensure the vegetable broth is vegan-friendly.
- This soup stores well in the refrigerator for up to 4 days and freezes perfectly.
- Serve with crusty bread or a side salad for a complete meal.
