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Roasted Veggie Soup:

Delicious Roasted Veggie Soup for Cozy, Healthy Nights

This Roasted Veggie Soup is a cozy, nutrient-packed delight perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soups
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 cups Carrots Provides natural sweetness and color; substitute with sweet potatoes for added sweetness.
  • 1 cup Zucchini Adds moisture and subtle flavor; yellow squash can be used interchangeably.
  • 1 cup Red Bell Pepper Contributes sweetness and a pop of color; using green bell pepper will alter the sweetness profile.
  • 1 medium Onion Adds depth of flavor and enhances savoriness; shallots can offer a milder taste.
  • 3 cloves Garlic Provides aromatic flavor; fresh garlic gives a stronger taste, but powdered garlic is a quick substitute.
For Roasting and Seasoning
  • 2 tablespoons Olive Oil Used for roasting to enhance flavor and texture; avocado oil can be used instead for a higher smoke point.
  • 1 teaspoon Dried Thyme Seasoning that adds herbal notes; fresh herbs can be substituted using about three times the amount.
  • 1 teaspoon Oregano Seasoning that adds herbal notes; fresh herbs can be substituted using about three times the amount.
  • 1 teaspoon Smoked Paprika Introduces a smoky flavor; regular paprika can be used for less smokiness.
  • to taste Salt Basic seasoning for enhancing overall flavors; adjust according to taste preferences.
  • to taste Pepper Basic seasoning for enhancing overall flavors; adjust according to taste preferences.
For the Soup Base
  • 4 cups Vegetable Broth Base liquid for the soup; chicken broth can be substituted for a non-vegan variant.
  • 1 cup Coconut Milk Adds creaminess and richness; almond milk can serve as a lighter alternative.
For Garnish
  • 1/4 cup Fresh Parsley Used for garnish and a fresh burst of flavor; chives or cilantro can also be used for different tastes.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) to ensure the perfect roast for the veggies.
  2. Wash and chop the carrots, zucchini, red bell pepper, onion, and garlic into even-sized pieces.
  3. In a large mixing bowl, combine your chopped vegetables with olive oil, dried thyme, oregano, smoked paprika, salt, and pepper.
  4. Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper and roast for about 25-30 minutes.
  5. Transfer the roasted vegetables to a large pot and pour in the vegetable broth, bringing it to a gentle simmer.
  6. If you desire a creamy texture, stir in the coconut milk and let it warm for a few minutes.
  7. Using an immersion blender, blend the soup until you reach your desired consistency.
  8. Taste the soup and adjust your seasonings as needed before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 70mgCalcium: 4mgIron: 10mg

Notes

This Roasted Veggie Soup can be customized with various ingredients you have on hand, making it a versatile and nourishing dish.

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