Description
A warm and comforting soup made with roasted vegetables, perfect for any season.
Ingredients
Scale
- 2 cups assorted vegetables (e.g., carrots, bell peppers, zucchini, onions)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Fresh herbs (e.g., thyme or parsley) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the vegetables into uniform pieces and toss them with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream or coconut milk. Heat through and adjust seasoning.
- Serve hot, garnished with fresh herbs.
Notes
For a smoother texture, blend the soup longer. You can customize it by adding cooked grains or beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
Keywords: soup, roasted vegetables, comfort food, vegetarian