Description
A cozy bowl of Creamy Roasted Vegetable Soup, perfect for chilly nights.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, zucchini, bell peppers, etc.)
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 cup heavy cream (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the mixed vegetables with olive oil, salt, and pepper in a large bowl.
- Spread the vegetables out on a baking sheet.
- Roast in the oven for about 20-25 minutes, until tender and caramelized.
- Sauté the diced onion and minced garlic in a large pot over medium heat for about 3-4 minutes.
- Add the roasted vegetables and vegetable broth to the pot.
- Bring to a boil, then reduce to a simmer for about 10 minutes.
- Blend the soup until smooth and creamy using an immersion blender.
- Stir in the smoked paprika and heavy cream (if using).
- Serve hot and garnish with favored herbs.
Notes
This soup keeps beautifully in the fridge for up to 5 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg