Print

Roasted Veggie Soup

Print Recipe

A warm, comforting roasted veggie soup that brings out the natural sweetness of vegetables, perfect for chilly days.

Ingredients

Scale
  • 2 large Carrots, chopped
  • 1 medium Butternut or Acorn Squash, chopped
  • 1 large Yellow or Sweet Onion, cut into wedges
  • 4 cups Vegetable or Chicken Broth
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • Thyme or Rosemary (optional, to taste)

Instructions

  1. Prep the veggies: Start by washing and peeling your carrots and squash. Chop them into equal-sized chunks to ensure they roast evenly. For the onions, cut them into wedges.
  2. Roasting time: Preheat your oven to 400°F (200°C). Toss the chopped veggies in a large mixing bowl with olive oil, a generous pinch of salt, and pepper. Sprinkle in your favorite herbs if desired. Spread the mixture on a lined baking sheet.
  3. Bake away: Roast for about 25-30 minutes, or until they’re golden and tender, tossing halfway through for even cooking.
  4. Blend it up: Transfer the roasted veggies to a pot and add your broth. Bring it to a gentle simmer for about 5-10 minutes.
  5. Puree: Use an immersion blender or regular blender to puree until smooth and creamy. Reserve some roasted pieces if you prefer a chunky texture.
  6. Taste and adjust: Adjust seasoning as needed for enhanced flavor.
  7. Serve: Ladle the soup into bowls and garnish as desired.

Notes

This soup can be modified with additional ingredients like spices, herbs, or proteins like chickpeas for extra nutrition.

Nutrition

Keywords: soup, veggie soup, roasted vegetables, comfort food, healthy soup

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