Go Back

Roasted Vegetable Soup

A heartwarming dish featuring a medley of seasonal roasted vegetables in a rich vegetable broth, perfect for cozy gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini, onions) You can substitute with other vegetables like sweet potatoes or kale.
  • 2 tablespoons olive oil For coating the vegetables.
  • 4 cups vegetable broth Use low-sodium for a healthier option.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1 teaspoon garlic powder For extra flavor.
  • 1 teaspoon dried thyme You can substitute with other herbs.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop your mixed vegetables into bite-sized pieces.
  3. In a mixing bowl, toss the vegetables with olive oil, salt, black pepper, garlic powder, and dried thyme until evenly coated.
Cooking
  1. Spread the seasoned vegetables evenly on a baking sheet and roast them in the preheated oven for about 25-30 minutes, or until they’re tender and slightly caramelized.
  2. Once your vegetables are roasted, transfer them to a large pot.
  3. Pour in the vegetable broth and bring it to a gentle simmer over medium heat for about 5 minutes.
  4. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency.
  5. Taste your soup and adjust the seasoning if needed.
  6. Ladle the hot soup into bowls and feel free to add any toppings you desire.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat.