Description
A comforting and nutritious Hearty Roasted Vegetable Soup that combines the rich flavors of oven-roasted carrots, bell peppers, zucchini, and onions with fragrant herbs. This easy-to-make, creamy soup is perfect for a wholesome meal and is naturally vegan and gluten-free.
Ingredients
Scale
Vegetables
- 2 cups carrots, sliced
- 2 cups bell peppers, diced
- 2 cups zucchini, chopped
- 2 cups onions, chopped
Seasonings and Broth
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper to taste
Garnish
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, which enhances their natural sweetness and flavor.
- Prepare the vegetables: Chop the carrots, bell peppers, zucchini, and onions into uniform pieces to ensure even cooking. Toss them with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on baking sheets. Roast in the preheated oven for 25-30 minutes, stirring once or twice, until they are golden brown and tender.
- Combine with broth: Transfer the roasted vegetables to a large pot and pour in the heated vegetable broth. Stir to combine and warm through.
- Blend the soup: Using an immersion blender or working in batches in a blender, puree the soup until you reach your desired consistency—smooth or slightly chunky. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for a bright, fresh flavor boost. Serve hot and enjoy!
Notes
- You can use any combination of seasonal vegetables for this soup to suit your taste.
- For a creamier texture, add a splash of coconut milk or cream when blending.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the herbs according to preference; basil or oregano also work well.
- Use low-sodium vegetable broth to better control the salt content.
