Description
This Hearty Roasted Vegetable Soup is a delicious and comforting dish packed with roasted vegetables and savory flavors. Perfect for a cozy night in or as a healthy meal option.
Ingredients
Scale
Roasted Vegetables:
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, peeled and quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Soup Base:
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C).
- Prepare Vegetables: Arrange carrots, parsnips, sweet potato, bell pepper, zucchini, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and smoked paprika.
- Roast Vegetables: Roast for 25–30 minutes until tender and caramelized.
- Make the Soup: Combine roasted vegetables with broth, tomatoes, tomato paste, and vinegar in a pot. Simmer for 15 minutes.
- Blend and Serve: Use an immersion blender to partially blend the soup. Adjust seasoning, stir in parsley, and serve.
Notes
- Feel free to swap in other vegetables like butternut squash, cauliflower, or mushrooms.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 9g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
