Description
Warm your soul with this creamy roasted veggie soup, a perfect blend of flavorful roasted vegetables and fresh herbs in a luscious cream base. Ideal for chilly days or as a comforting starter, this recipe boasts rich flavors and a silky texture that will quickly make it a favorite for family dinners or gatherings. With minimal prep and cooking time, it’s a simple and versatile dish that allows you to customize the ingredients based on your preferences. Enjoy the health benefits of nutrient-packed vegetables while indulging in a deliciously satisfying bowl of goodness.
Ingredients
Scale
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 cups vegetable broth
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, combine the zucchini, yellow squash, red bell pepper, carrot, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and thyme; toss well.
- Roast the vegetables for 25-30 minutes until tender and caramelized.
- Transfer the roasted veggies to a blender or food processor. Add vegetable broth and blend until smooth.
- Pour the blended soup into a pot over medium heat. Stir in heavy cream and simmer for about 5 minutes.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg