Description
This Irresistible Roasted Veggie Soup combines the rich, caramelized flavors of oven-roasted vegetables with a smooth, comforting broth. Featuring a medley of carrots, zucchini, bell pepper, and onion, infused with garlic and thyme, this soup is a hearty and flavorful meal perfect for any season.
Ingredients
Scale
Vegetables
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
Liquids and Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables to a perfect golden brown.
- Prepare the vegetables: In a large bowl, combine chopped carrots, zucchini, red bell pepper, yellow onion, and minced garlic. Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Roast the vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast them in the preheated oven for about 25 minutes, or until the veggies are tender and have developed a beautiful golden caramelization.
- Simmer with broth: Transfer the roasted vegetables into a large pot. Pour in the vegetable broth and bring to a simmer over medium heat. Let it gently simmer for 5-10 minutes to allow the flavors to meld together.
- Blend for creaminess (optional): For a smooth, creamy texture, use an immersion blender or transfer the soup in batches to a blender and puree until smooth. If you prefer a chunkier soup, you can skip this step.
- Serve and garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Enjoy your delicious roasted veggie soup!
Notes
- Roasting vegetables brings out their natural sweetness and deepens the soup’s flavor.
- For a spicier twist, add a pinch of red pepper flakes before roasting.
- Use an immersion blender for easier and safer blending directly in the pot.
- This soup stores well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.
- To make it vegan and gluten-free, ensure your vegetable broth is free from animal products and gluten-containing additives.
