Roasted Veggie Soup
A comforting Roasted Veggie Soup filled with the goodness of vibrant vegetables, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 Carrots, peeled and chopped
- 1 Butternut squash, peeled and chopped
- 2 Onions, halved and sliced
- 2–3 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
- Herbs (such as thyme and rosemary), to taste
- 4 cups Broth (chicken or vegetable)
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the veggies by peeling and chopping the carrots and squash into 1-inch chunks; halve and slice your onions into wedges.
- Toss the veggies in a large mixing bowl with olive oil, salt, pepper, and herbs.
- Roast the seasoned veggies on a baking sheet for 30-35 minutes until golden and tender.
- Blend the roasted veggies with broth until smooth, adjusting consistency as needed.
- Taste the soup and adjust seasoning, adding a splash of lemon juice if desired.
- Heat and serve the soup warm, optionally drizzling with olive oil or adding fresh herbs and sour cream.
Notes
This soup can be made ahead of time and freezes well for up to 3 months. For a creamier texture, stir in coconut milk after blending.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, roasted veggies, healthy, vegetarian, comfort food