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Creamy Roasted Veggie Soup: Dive Into Comfort Food!


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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A comforting and creamy soup made with roasted mixed vegetables, perfect for any season.


Ingredients

Scale
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini, and broccoli), chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the chopped mixed vegetables with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
  4. In a large pot, combine the roasted vegetables and vegetable broth. Bring to a simmer over medium heat.
  5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
  6. Stir in the heavy cream and lemon juice. Heat the soup for an additional 2-3 minutes, but do not bring it to a boil.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

  • For a lighter version, substitute heavy cream with coconut milk or unsweetened almond milk.
  • Add a pinch of red pepper flakes for a spicy kick or top with croutons for added crunch.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg