Print

Roasted Vegetable Soup

Roasted Vegetable Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting roasted vegetable soup that is creamy, rich, and full of deep roasted flavors, perfect for cozy lunches or light dinners.

Ingredients

Scale
  • 3 medium carrots, peeled and chopped
  • 1 large red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 large yellow onion, chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place carrots, bell pepper, zucchini, onion, and garlic on a baking sheet.
  3. Drizzle with olive oil, salt, black pepper, and dried thyme, then toss to coat evenly.
  4. Spread the vegetables in a single layer on the baking sheet.
  5. Roast for 35 minutes, stirring once halfway through.
  6. Transfer the roasted vegetables to a large pot.
  7. Add the vegetable broth and bring to a gentle simmer for 10 minutes.
  8. Blend the soup until smooth and creamy.
  9. Taste and adjust seasoning if needed.
  10. Serve hot and garnish with fresh parsley.

Notes

  • Roast vegetables until deeply golden for maximum flavor.
  • Add extra broth if you prefer a thinner soup.
  • The soup tastes even better the next day.

Nutrition

Find it online: https://tastyze.com/roasted-vegetable-soup/