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A steaming bowl of roasted vegetable soup, garnished with fresh herbs.

Quick way to grow your Perfect Roasted Vegetable Soup

This easy recipe helps you create a delicious roasted vegetable soup for a comforting meal. It's packed with flavor from roasted vegetables and can be customized with your favorite seasonal produce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 3 medium carrots peeled and chopped into 1-inch pieces
  • 2 medium zucchini chopped into 1-inch pieces
  • 1 large red bell pepper chopped into 1-inch pieces
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.
  2. In a large bowl, combine the chopped carrots, zucchini, red bell pepper, onion, and minced garlic with olive oil, salt, and pepper, tossing to coat evenly.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  4. Once roasted, transfer the vegetables to a large pot or Dutch oven, add vegetable broth, and bring the mixture to a simmer over medium heat.
  5. Using an immersion blender or a regular blender, carefully blend the soup until smooth, taking caution as hot liquids can splash.
  6. Taste and adjust seasonings as needed, then serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

Feel free to experiment with different seasonal vegetables like sweet potatoes, cauliflower, or butternut squash. For a creamier soup, add a splash of coconut milk or heavy cream during the blending stage.