Description
A comforting and flavorful Hearty Roasted Vegetable Soup featuring roasted carrots, bell peppers, zucchini, and onions blended into a smooth, aromatic soup. Perfect for a nutritious meal that highlights the natural sweetness of roasted vegetables, seasoned with thyme and rosemary, then pureed to creamy perfection.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
- 2 cups zucchini, chopped
- 1 cup onion, chopped
Seasonings and Oil
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Liquids and Garnish
- 4 cups vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables to achieve a golden brown and caramelized texture.
- Toss vegetables with seasoning: In a large mixing bowl, combine the chopped carrots, bell peppers, zucchini, and onion. Add olive oil, thyme, rosemary, salt, and pepper, and toss thoroughly to ensure all vegetables are evenly coated with seasonings.
- Roast vegetables: Spread the seasoned vegetables evenly on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through to ensure even roasting and to develop a lovely golden color.
- Simmer in broth: While the vegetables roast, bring the vegetable broth to a simmer in a large pot on the stovetop. Once vegetables are roasted, add them to the simmering broth and cook together for 5-10 minutes to meld flavors.
- Blend the soup: Use an immersion blender to purée the soup until smooth for a creamy texture, or leave it chunky if preferred. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley for a bright, fresh finish. Serve immediately while warm.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a vegan version, ensure the broth used is vegetable-based and free from animal products.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Add a splash of cream or coconut milk for a richer texture if desired.
- Adjust herbs according to preference; oregano or basil can be great alternatives.
