Description
This Hearty Roasted Vegetable Soup combines a medley of roasted carrots, bell peppers, zucchini, and onions, blended into a warm and comforting soup. Perfect for a nutritious meal, this recipe highlights the rich flavors of roasted vegetables enhanced by fragrant herbs.
Ingredients
Scale
Vegetables
- 2 cups carrots, sliced
- 2 cups bell peppers, diced
- 2 cups zucchini, chopped
- 2 cups onions, chopped
Seasonings & Liquids
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it warmed up and ready for roasting the vegetables.
- Prepare the vegetables: Chop the carrots, bell peppers, zucchini, and onions uniformly. Toss them in a mixing bowl with olive oil, salt, pepper, thyme, and rosemary to coat evenly.
- Roast the vegetables: Spread the seasoned vegetables on baking sheets in a single layer and roast them for 25-30 minutes, or until they turn golden brown and caramelized.
- Combine with broth: Transfer the hot roasted vegetables to a cooking pot. Pour in the heated vegetable broth to prepare them for blending.
- Blend the soup: Using an immersion blender or a standard blender, puree the mixture until you reach your desired consistency. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.
Notes
- Chop vegetables evenly to ensure uniform roasting.
- You can customize the herbs to your preference.
- For a chunkier texture, blend the soup less.
- This soup can be served hot or chilled as per your liking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
