Roasted Veggie Soup
A comforting roasted veggie soup that transforms humble vegetables into a warm and hearty meal, perfect for cool evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 Carrots, peeled and chopped into 1-inch pieces
- 1 Butternut squash, peeled, deseeded, and cubed into 1-inch chunks
- 1 Onion, sliced into wedges
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- Salt to taste
- Pepper to taste
- Optional Herbs (e.g., Thyme, Rosemary)
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the carrots, butternut squash, and onion as directed.
- Toss all chopped vegetables in a large bowl with olive oil, salt, pepper, and herbs.
- Roast the veggies on a baking sheet for 25–30 minutes until tender and slightly browned.
- Blend the roasted veggies with vegetable broth in a large pot until reaching desired consistency.
- Adjust seasoning and consider a squeeze of lemon juice.
- Serve warm in bowls, garnished with fresh herbs and olive oil.
Notes
Feel free to customize with different seasonal vegetables or add protein like lentils or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, comfort food, vegetarian, healthy