Description
A warm and hearty roasted vegetable soup that is perfect for any season.
Ingredients
Scale
- 2 cups of chopped carrots
- 2 cups of chopped potatoes
- 2 cups of chopped bell peppers
- 1 onion, diced
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the carrots, potatoes, bell peppers, onion, and garlic with olive oil, salt, pepper, thyme, and basil.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Transfer the roasted vegetables to a large pot.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve hot.
Notes
- This soup can be frozen for up to 3 months.
- Feel free to add other vegetables like zucchini or squash.
- Top with croutons or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Soup, Vegetable Soup, Healthy Soup