Description
Roasted Veggie Soup is a delightful, heartwarming dish that combines the rich flavors of seasonal vegetables, roasted until caramelized and then blended into a creamy, nourishing soup. Each bowl offers a comforting experience with its smooth texture and vibrant taste, making it perfect for chilly evenings or as a light lunch. With star ingredients like sweet carrots, earthy potatoes, and aromatic garlic, this easy-to-make recipe is both nutritious and customizable—allowing you to use whatever fresh produce you have on hand. Enjoy this soul-soothing soup on its own or paired with crusty bread for a satisfying meal that warms your body and spirit.
Ingredients
Scale
- 3 medium carrots
- 2 medium Yukon gold potatoes
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- Fresh thyme or rosemary
Instructions
- Preheat oven to 400°F (200°C).
- Chop carrots, potatoes, and onion into uniform pieces; mince garlic.
- Toss vegetables with olive oil, salt, pepper, and herbs in a bowl until evenly coated.
- Spread veggies on a baking sheet and roast for 25-30 minutes until tender and golden.
- Transfer roasted vegetables to a blender; gradually add vegetable broth while blending until smooth.
- Return blended soup to the pot over low heat to warm through before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg