Roasted Veggie Soup
A comforting Roasted Veggie Soup that fills your kitchen with the delightful aroma of caramelized veggies, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 Carrots, peeled and cut into 1-inch pieces
- 1 medium Squash (butternut or acorn), halved and cut into chunks
- 1 Onion, sliced into wedges
- 4 cups Broth (vegetable or chicken)
- 2 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Start by peeling the carrots and cutting them into roughly 1-inch pieces.
- Slice the onion into wedges.
- In a large bowl, combine the carrots, squash, and onion. Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything together.
- Lay the veggies out on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through.
- Once roasted, transfer veggies to a blender. Add the broth and blend until smooth.
- Pour the blended mixture into a pot over medium heat and let it simmer for 5-10 minutes.
- Ladle the soup into bowls and enjoy!
Notes
Serve with crusty bread or a drizzle of pesto for extra flavor. Adjust seasoning with nutmeg for a warm twist.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, cozy recipe, vegetarian soup, comfort food
Find it online: https://sprinklespoon.com/roasted-veggie-soup/