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roasted vegetable soup

Bowl of Roasted Vegetable Soup
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This Roasted Vegetable Soup is packed with flavor from caramelized vegetables like carrots, bell peppers, and onions. It’s a healthy and comforting meal perfect for chilly days.

Ingredients

Scale
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 bell peppers (any color), chopped
  • 4 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 4 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Optional: Fresh basil for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss the onion, carrots, bell peppers, garlic, zucchini, and yellow squash with olive oil, thyme, rosemary, salt, and pepper on a baking sheet.
  3. Roast for 30-40 minutes, or until vegetables are tender and slightly browned.
  4. Transfer the roasted vegetables to a large pot or Dutch oven.
  5. Add vegetable broth and crushed tomatoes. Bring to a simmer.
  6. Simmer for 15 minutes to allow flavors to meld.
  7. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  8. Season with additional salt and pepper to taste.
  9. Garnish with fresh basil, if desired, and serve hot.

Notes

For a creamier soup, add a swirl of heavy cream or coconut milk before serving. You can also add a pinch of red pepper flakes for a little heat.

Find it online: https://cubaqueen.com/roasted-vegetable-soup/