Description

This Hearty Roasted Vegetable Soup is a comforting, flavorful blend of roasted carrots, bell peppers, zucchini, and onions, combined with aromatic herbs and vegetable broth. Roasting the vegetables brings out their natural sweetness and depth of flavor, making this soup both nourishing and delicious. Perfect for a cozy lunch or dinner, this recipe serves six and can be easily adjusted to taste.

Ingredients

Scale

Vegetables

2 cups carrots, sliced
2 cups bell peppers, diced
2 cups zucchini, chopped
2 cups onions, chopped

Other Ingredients

3 tablespoons olive oil
4 cups vegetable broth
1 teaspoon thyme
1 teaspoon rosemary
Salt and black pepper to taste
Fresh herbs for garnish (parsley or cilantro)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, which enhances their natural sweetness and flavor.
Prepare the Vegetables: Chop all the vegetables uniformly into similar-sized pieces for even roasting. Toss them in a large bowl with olive oil, salt, black pepper, thyme, and rosemary until everything is evenly coated.
Roast the Vegetables: Spread the coated vegetables in a single layer on one or two baking sheets. Roast in the hot oven for 25 to 30 minutes, stirring halfway through, until the vegetables are golden brown and caramelized.
Add Broth and Heat: Once roasted, transfer the vegetables to a large pot. Pour in the heated vegetable broth and bring the mixture to a gentle simmer to blend the flavors together.
Blend the Soup: Using an immersion blender or a standard blender in batches, blend the soup until it reaches your preferred consistency—smooth or with a bit of texture. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs like parsley or cilantro for a fresh, vibrant finish. Serve warm and enjoy your wholesome roasted vegetable soup.

Notes

For a chunkier soup, blend only half the vegetables and stir in the rest unblended.
You can substitute fresh herbs with dried if fresh aren’t available, but reduce quantity slightly.
This soup freezes well; store in airtight containers for up to 3 months.
Feel free to add a splash of cream or coconut milk for extra richness.
To make it vegan, ensure the vegetable broth you use does not contain animal products.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting
Cuisine: American