Description
A cozy and flavorful roasted veggie soup that’s simple to prepare and perfect for meal prep.
Ingredients
Scale
- 3 pounds mixed vegetables (carrots, onions, garlic, bell peppers, potatoes, butternut or sweet squash)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika or cumin (optional)
- 4 cups vegetable broth or chicken broth
- 1/2 cup cream or coconut milk (optional)
- Fresh herbs (for garnish)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Chop vegetables into roughly the same size so they roast evenly.
- Toss veggies with olive oil, salt, pepper, and your chosen spices on a rimmed baking sheet.
- Spread the veggies in a single layer and roast for 30–40 minutes, stirring once, until they show golden brown edges.
- Transfer roasted veggies to a large pot and add broth to cover by about an inch.
- Simmer for 5–10 minutes to marry flavors, then use an immersion blender or transfer in batches to a countertop blender.
- Blend until smooth and return to the pot. If you like a thinner soup, add more broth.
- Stir in cream or coconut milk if using, and finish with lemon juice and fresh herbs.
Notes
Don’t overcrowd the pan when roasting vegetables and remember to taste and adjust seasoning after blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg