Roasted Vegetable Soup
Warm, hearty, and bursting with flavor, roasted vegetable soup is the ideal dish for any season. This recipe transforms simple vegetables into a delicious and nutritious meal.
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Servings: 4 servings
Calories: 150kcal
Ingredients
- 2 cups mixed seasonal vegetables carrots, bell peppers, zucchini, etc.
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the mixed vegetables into bite-sized pieces.
- Toss the vegetables with olive oil, salt, pepper, thyme, and paprika.
- Spread the vegetables evenly on a baking sheet.
- Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
- While vegetables are roasting, heat a pot over medium heat.
- Add chopped onion and minced garlic; sauté until soft.
- Once roasted, add the vegetables to the pot.
- Pour in the vegetable broth and bring to a simmer.
- Use an immersion blender to puree until smooth (or blend in batches).
- Adjust seasoning if necessary and serve warm.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Fiber: 6g