Description
A comforting and nutritious Hearty Roasted Vegetable Soup made with roasted carrots, bell peppers, zucchini, and onions, simmered in vegetable broth, and seasoned with thyme and rosemary. Perfectly blended for a smooth or chunky texture and garnished with fresh parsley for added flavor.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
- 2 cups zucchini, chopped
- 1 cup onion, chopped
Seasonings and Broth
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 4 cups vegetable broth
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Toss Vegetables: In a large mixing bowl, combine the chopped carrots, bell peppers, zucchini, and onion with olive oil, thyme, rosemary, salt, and pepper. Toss well to ensure all pieces are evenly coated.
- Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the oven for 25-30 minutes, flipping the vegetables halfway through to achieve an even golden brown color.
- Simmer Soup: In a large pot, bring the vegetable broth to a gentle simmer. Add the roasted vegetables and cook for another 5-10 minutes to meld the flavors together.
- Blend Soup: Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer a more textured soup. Taste and adjust the seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls while hot and garnish with freshly chopped parsley for a burst of fresh flavor.
Notes
- You can substitute any vegetables of your choice for roasting.
- Adjust seasoning according to taste preferences—add more herbs or spice if desired.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a creamier texture, add a splash of coconut milk or cream after blending.
