Roasted Vegetable Soup
A comforting and hearty Roasted Vegetable Soup featuring a delightful blend of seasonal vegetables, roasted to perfection and blended into a creamy, flavorful dish.
Ingredients
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, onions) Feel free to substitute with vegetables you have on hand.
Base
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 3 tablespoons olive oil Can be adjusted based on preference.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Season according to taste.
Optional Creaminess
- 1 cup cream or coconut milk Add for a richer flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and chop the mixed vegetables into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the vegetables evenly on a baking sheet ensuring space between them.
Roasting
- Roast the vegetables for 25-30 minutes until tender and slightly golden brown.
Cooking
- In a large pot, add the roasted vegetables and pour in the vegetable broth.
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, remove from heat and blend the soup using an immersion blender or in batches in a countertop blender.
- If desired, stir in the cream or coconut milk for added creaminess.
- Adjust the thickness by adding more vegetable broth if needed and season to taste.
Serving
- Ladle the soup into warm bowls and garnish with fresh herbs or a drizzle of olive oil.
- Serve with crusty bread or croutons on the side for added texture.
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Notes
Feel free to experiment with different vegetables, spices, or add-ins like grains and legumes to personalize your soup. The soup can also be frozen for up to three months.