Print

roasted vegetable soup

Bowl of Heartwarming Roasted Vegetable Soup
Print Recipe

This Roasted Vegetable Soup is a hearty and flavorful dish packed with the goodness of fresh, roasted vegetables. Roasting the vegetables before blending brings out their natural sweetness and creates a rich, comforting soup perfect for any time of year.

Ingredients

Scale
  • 1 butternut squash, peeled, seeded, and cubed
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 red onion, quartered
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/4 cup heavy cream (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss butternut squash, carrots, bell peppers, red onion, and garlic with olive oil, thyme, salt, and pepper.
  3. Spread vegetables in a single layer on a baking sheet.
  4. Roast for 30-40 minutes, or until vegetables are tender and slightly browned.
  5. Remove from oven and let cool slightly.
  6. Transfer roasted vegetables to a blender or food processor.
  7. Add vegetable broth and blend until smooth.
  8. Pour soup into a large pot and heat over medium heat.
  9. Stir in heavy cream, if desired.
  10. Season with additional salt and pepper to taste.
  11. Garnish with fresh basil leaves before serving.

Notes

For a vegan option, omit the heavy cream. You can also add a squeeze of lemon juice for a touch of brightness.

Find it online: https://busymomsimplenutrition.com/roasted-vegetable-soup/