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
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chopped mixed vegetables with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
- 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.
- In a large pot, combine the roasted vegetables and vegetable broth. Bring to a simmer over medium heat.
- 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.
- 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.
- 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