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Roasted Vegetable Soup

A comforting and colorful soup made with roasted vegetables, perfect for chilly evenings and easy to prepare in one pot.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 potatoes, peeled and diced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 2 cloves garlic, minced
Liquids
  • 4 cups vegetable broth
  • 2 tablespoons olive oil for roasting and sautéing
Seasonings
  • to taste Salt
  • to taste Pepper
Garnish
  • Fresh herbs (thyme or rosemary) for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the chopped vegetables (onion, carrots, potatoes, bell pepper, zucchini) with olive oil, salt, and pepper on a baking sheet.
Roasting
  1. Roast the vegetables for 25-30 minutes until tender and slightly caramelized.
Cooking
  1. In a large pot, heat a little olive oil and sauté the minced garlic until fragrant.
  2. Add the roasted vegetables to the pot and pour in the vegetable broth.
  3. Bring to a boil, then reduce to a simmer for 10-15 minutes.
  4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer more texture.
  5. Serve warm, garnished with fresh herbs.

Notes

Don’t skip toasting the garlic—it makes all the difference! Feel free to swap in any veggies you have on hand—broccoli or sweet potatoes work beautifully. Adjust the seasoning by tasting as you go.