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–+ servings
hearty roasted vegetable soup

Roasted Vegetable Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 2 cup chopped carrots
  • 2 cup chopped sweet potatoes
  • 1 cup chopped red bell peppers
  • 1 cup chopped zucchini
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 cup chopped onion
  • 2 clove garlic minced

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Arrange the carrots, sweet potatoes, red bell peppers, and zucchini on the baking sheet.
  • Drizzle the vegetables with olive oil and season with salt and black pepper.
  • Roast the vegetables in the oven for 25-30 minutes, until tender and slightly browned.
  • In a large pot, heat a bit of olive oil over medium heat.
  • Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Add the roasted vegetables to the pot.
  • Pour in the vegetable broth and add dried thyme and basil.
  • Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  • Remove from heat and let the soup cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Adjust seasoning with additional salt and pepper if needed.
  • Let the soup rest for 10 minutes before serving.

Notes

For a richer flavor, consider adding a splash of cream or coconut milk to the soup before blending. You can customize the vegetables used based on what you have available, and feel free to add herbs like rosemary or oregano for additional flavor. If you prefer a chunkier soup, blend only half of the mixture and mix it with the rest of the soup for added texture.
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