Description
A warm and comforting soup that combines roasted vegetables with savory broth, perfect for any time of the year.
Ingredients
Scale
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped mixed vegetables (such as zucchini, bell peppers, and potatoes)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme (dried or fresh)
- 1 bay leaf
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables (carrots, celery, onion, garlic, mixed vegetables) in olive oil, salt, and pepper, and spread them evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Add thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove the bay leaf, and if desired, use an immersion blender to puree the soup to your desired consistency.
- Serve warm and enjoy!
Notes
For added flavor, consider adding a splash of lemon juice or balsamic vinegar before serving. This soup freezes well in individual portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, healthy meal, comfort food, vegetarian recipe