Description
This Roasted Vegetable Soup is the perfect cozy meal, packed with deep, caramelized flavors from oven-roasted veggies. Naturally healthy, it’s easy to make and full of warmth.
Ingredients
Scale
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For Roasting:
- 2 large carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 small butternut squash (or sweet potato), peeled and diced
- 1 small onion, quartered
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried thyme or Italian seasoning
For the Soup Base:
- 4 cups vegetable broth (or chicken broth)
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 tbsp tomato paste (for richness)
- 1 tsp balsamic vinegar (optional, for depth of flavor)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Roast the Vegetables
- Preheat oven to 425°F (220°C).
- Spread chopped carrots, bell pepper, zucchini, butternut squash, onion, and garlic on a baking sheet.
- Drizzle with olive oil, then season with salt, pepper, smoked paprika, and thyme. Toss to coat evenly.
- Roast for 25-30 minutes, flipping halfway, until vegetables are tender and caramelized.
- Blend the Soup
- Transfer the roasted vegetables to a blender.
- Add vegetable broth, diced tomatoes, and tomato paste. Blend until smooth. (For a chunkier soup, blend only half and leave some veggies whole.)
- Simmer & Season
- Pour the blended soup into a large pot over medium heat.
- Stir in balsamic vinegar and simmer for 10 minutes to let flavors meld.
- If using, stir in heavy cream or coconut milk for a creamy finish.
- Taste & Serve
- Adjust seasoning as needed (add more salt, pepper, or a dash of red pepper flakes for spice).
- Serve hot with crusty bread, croutons, or a sprinkle of Parmesan cheese.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- The soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
- Adjust the seasoning to your liking, and feel free to add a pinch of cayenne pepper for a little heat.
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg