Description
Hearty Roasted Vegetable Soup is a comforting and flavorful vegan soup packed with roasted seasonal vegetables and fragrant herbs. This easy-to-make soup is perfect for chilly days and can be customized with your favorite veggies.
Ingredients
Scale
Vegetables:
- 2 carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 1 sweet potato (peeled and cubed)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 yellow onion (quartered)
- 4 cloves garlic (peeled)
Seasonings and Broth:
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 cups vegetable broth
- 1 (14-ounce) can diced tomatoes (with juice)
- 1 teaspoon smoked paprika
Optional:
- 1 cup chopped kale or spinach
- Juice of 1/2 lemon (for brightness)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the vegetables: Place the prepared vegetables on a baking sheet, drizzle with olive oil, season with herbs and spices, and roast for 25–30 minutes until tender.
- Prepare the soup: Transfer the roasted vegetables to a soup pot, add broth, tomatoes, and paprika. Simmer for 15–20 minutes.
- Blend and finish: Use an immersion blender to partially blend the soup. Add kale or spinach if using and cook briefly. Finish with lemon juice, adjust seasoning, and serve hot.
Notes
- Feel free to use other seasonal vegetables in this soup.
- For a creamier texture, blend more of the soup or add a splash of coconut milk.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 9g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
