Roasted Veggie Soup
A heartwarming bowl of comfort made with roasted carrots, butternut squash, and onions, blended into a nourishing soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 4 medium-sized Carrots
- 1 large Butternut Squash
- 1 large Onion
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- Salt and Pepper to Taste
- Herbs (like thyme or rosemary)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables by peeling and chopping the carrots and squash into uniform chunks and slicing the onion into wedges.
- Toss the chopped vegetables with olive oil, salt, and pepper in a large bowl.
- Roast the vegetables on a baking sheet for 25-30 minutes until golden and tender, stirring halfway through.
- Blend the roasted veggies with vegetable broth in a large pot and simmer for about 10 minutes.
- Final taste and adjust seasoning if needed, then serve hot.
Notes
Serve with a drizzle of olive oil or a dollop of crème fraîche; pairs wonderfully with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, vegetarian, comfort food, roasted vegetables, healthy