Description
A hearty and healthy roasted veggie soup featuring a blend of carrots, zucchini, bell pepper, onion, and garlic, roasted to perfection and simmered in vegetable broth. This comforting soup is perfect as a light meal or starter and can be enjoyed creamy or chunky, garnished with fresh parsley.
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 & Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
Seasonings & Garnish
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, ensuring a nice caramelization and enhanced flavor.
- Toss Vegetables: In a large bowl, combine the chopped carrots, zucchini, red bell pepper, yellow onion, and minced garlic. Drizzle with olive oil, sprinkle dried thyme, salt, and pepper, then toss everything together to coat the veggies evenly.
- Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 25 minutes or until they turn golden brown and tender, stirring halfway through for even cooking.
- Simmer Soup: Transfer the roasted vegetables into a large pot. Pour in the vegetable broth and simmer the mixture over medium heat for 5 to 10 minutes to allow the flavors to meld together.
- Blend (Optional): For a smooth and creamy soup, use an immersion blender or transfer the soup in batches to a blender and puree until desired consistency is reached. Alternatively, leave it chunky if preferred.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately for a comforting meal.
Notes
- You can adjust the broth quantity to make the soup thicker or thinner based on preference.
- Substitute any of the vegetables with seasonal produce for variety.
- For added protein, consider stirring in cooked beans or lentils.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- To make it vegan and gluten-free, ensure vegetable broth used is free of animal products and gluten-containing additives.
