Description
This Hearty Roasted Vegetable Soup is a comforting and nutritious dish perfect for any time of the year. Packed with colorful veggies and aromatic herbs, it’s a wholesome meal that will warm you up from the inside out.
Ingredients
Scale
Vegetables:
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 small butternut squash, peeled, seeded, and cubed
- 1 medium onion, quartered
- 4 cloves garlic, peeled
Seasonings and Broth:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, toss carrots, parsnips, bell peppers, zucchini, squash, onion, and garlic with olive oil, salt, pepper, thyme, and smoked paprika. Spread on baking sheet.
- Roast Vegetables: Roast for 25–30 minutes, stirring halfway, until tender.
- Cook Soup: Transfer roasted vegetables to a pot. Add broth, tomatoes, and tomato paste. Simmer for 15 minutes.
- Blend Soup: Use immersion blender to puree until smooth. Adjust seasoning.
- Serve: Garnish with parsley and serve hot.
Notes
- For added richness, stir in 1/2 cup coconut milk or heavy cream before serving.
- You can also add cooked beans or lentils for extra protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 9g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
