Description
A warm and hearty roasted vegetable soup.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups zucchini, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet.
- Roast for 25-30 minutes until tender.
- Transfer the roasted vegetables to a pot.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Puree the soup until smooth.
- Serve warm.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to a month.
- Feel free to add your favorite herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Soup, Healthy Soup, Vegan Recipe