Description
A smooth and savory soup made from seasonal vegetables roasted to perfection and pureed with vegetable broth for a naturally sweet, comforting dish.
Ingredients
- 2 cups mixed seasonal vegetables (carrots, potatoes, bell peppers), chopped into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Optional toppings: croutons, fresh herbs (parsley, chives), or a drizzle of olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Chop vegetables into even, bite-sized pieces and spread them in a single layer on a rimmed baking sheet.
- Drizzle with olive oil, season with salt, pepper, thyme, and basil, and toss to coat evenly.
- Roast for 25–30 minutes, stirring once until vegetables are tender and edges show caramelization.
- Transfer roasted vegetables to a large pot and add minced garlic and vegetable broth. Bring to a gentle simmer and cook for 8–10 minutes.
- Puree the soup until smooth using an immersion blender or in batches in a countertop blender, ensuring to vent the steam.
- Taste and adjust seasoning with salt and pepper. Serve warm with optional toppings.
Notes
For a creamier soup, add a splash of cream or coconut milk after blending. This recipe is vegan as written.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American