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Roasted Veg Soup

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A hearty and flavorful roasted vegetable soup that combines caramelized veggies with fresh herbs for a comforting and nutritious meal.

Ingredients

Scale
  • 2 cups carrots, chopped
  • 2 cups zucchini, chopped
  • 1 large onion, quartered
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss carrots, zucchini, onion, bell pepper, and garlic with olive oil, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  4. Transfer roasted vegetables to a large pot and add vegetable broth, thyme, and rosemary.
  5. Bring to a simmer and cook for 10 minutes to meld flavors.
  6. Use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
  7. Adjust seasoning with additional salt and pepper if needed.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

For a creamier texture, stir in 1/4 cup of coconut milk or cream before serving.

Find it online: https://carmenwausa.com/roasted-veg-soup-hearty-flavor/