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roasted veggie soup

Bowl of Delicious Homemade Roasted Veggie Soup
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This Roasted Veggie Soup is packed with flavor from perfectly roasted vegetables, then blended into a creamy and comforting soup. It’s a healthy and delicious way to enjoy a variety of vegetables in one bowl.

Ingredients

Scale
  • 1 butternut squash, peeled, seeded, and cubed
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Optional: Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, bell peppers, red onion, garlic, carrots, and celery with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
  5. Transfer the roasted vegetables to a blender or food processor.
  6. Add vegetable broth and blend until smooth and creamy.
  7. Pour the soup into a large pot and heat over medium heat until warmed through.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley, if desired.
  10. Serve hot.

Notes

For a richer flavor, add a splash of cream or coconut milk after blending. You can also top with croutons or a dollop of plain yogurt.

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