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Irresistible Roasted Veggie Soup

A cozy and hearty roasted veggie soup packed with flavor, perfect for chilly days or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups chopped carrots
  • 2 cups chopped zucchini
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
Soup Base
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and chop the carrots, zucchini, bell pepper, and onion into bite-sized pieces. Mince the garlic cloves.
Roasting
  1. Place the chopped vegetables on a large baking sheet. Drizzle with olive oil, season with thyme, salt, and pepper, and toss everything together to coat evenly.
  2. Roast in the oven for 25-30 minutes or until the veggies are tender and starting to caramelize.
Blending
  1. In a large pot, add the roasted veggies and pour in the vegetable broth.
  2. Using an immersion blender, blend until you reach your desired consistency—smooth or chunky.
Simmering
  1. Allow the soup to simmer for an additional 5-10 minutes on low heat, stirring occasionally.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley, and enjoy your delicious creation!

Notes

Feel free to swap in any seasonal veggies you have on hand. To add heat, consider throwing in a pinch of red pepper flakes during roasting. For creaminess, stir in coconut milk or a splash of cream before serving.