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Roasted Vegetable Soup

A creamy, dreamy bowl of roasted vegetable goodness, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed vegetables (carrots, potatoes, onions, bell peppers)
For Roasting
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
For the Soup
  • 4 cups vegetable broth
  • 1/2 cup cream (optional) For added creaminess

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the mixed vegetables in olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until caramelized.
Cooking
  1. In a pot, combine the roasted vegetables and vegetable broth.
  2. Add thyme, bring to a simmer, and let cook for 10 minutes.
  3. Blend the soup until smooth, adding cream if desired.
  4. Serve warm and enjoy!

Notes

Store leftovers in the fridge for 3-4 days or freeze for 2-3 months. Reheat with a splash of broth or water.