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–+ servings
Benjamin

Roasted Vegetable Soup

A comforting and nutritious Roasted Vegetable Soup that transforms simple ingredients into a flavorful meal with a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 3 large carrots peeled and chopped
  • 2 red bell peppers seeded and quartered
  • 1 large red onion cut into wedges
  • 1 medium butternut squash peeled and cubed
  • 4 cloves garlic skin on
Seasonings
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 cups high-quality vegetable broth
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • oven
  • Large Sheet Pan
  • Large pot
  • High-speed blender

Method
 

Preparation
  1. Place the chopped carrots, bell peppers, red onion, and butternut squash onto a large sheet pan. Toss them generously with olive oil, salt, pepper, thyme, and smoked paprika until every piece is coated.
  2. Tuck the whole cloves of garlic among the vegetables.
Roasting
  1. Let the vegetables cool for five minutes. Squeeze the roasted garlic out of its skin and discard the husks.
Blending
  1. Add the vegetable broth. Blend until completely smooth using an immersion blender or a standard blender. If the soup is too thick, add a little more broth until you reach your desired consistency.
Simmering

    Nutrition

    Calories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10g

    Notes

    This Roasted Vegetable Soup is naturally vegan and gluten-free. It stays fresh in the refrigerator for up to five days and can be frozen for up to three months. For a richer finish, feel free to stir in a splash of heavy cream or coconut milk at the end.
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