Description
Warm up with this cozy, nutritious Irresistible Roasted Veggie Soup, perfect for chilly days or busy weeknights. This vibrant soup combines a medley of roasted vegetables in a rich vegetable broth, offering both flavor and comfort in every bowl. Easy to prepare and adaptable with your favorite veggies, it makes for an ideal meal any time of the year. Serve it alongside crusty bread or garnish with fresh herbs for an extra touch. Enjoy this delightful dish that not only satisfies your taste buds but also nourishes your body!
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Chop carrots, zucchini, red bell pepper, yellow onion, and garlic. Spread on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and thyme; toss to coat.
- Roast for 20-25 minutes until golden brown and tender, stirring halfway through.
- In a large pot over medium heat, combine roasted veggies with vegetable broth; bring to a boil.
- Reduce heat and simmer for about 10 minutes to meld flavors.
- Blend if desired for a smoother texture.
- Taste and adjust seasoning before serving warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg