Roasted Vegetable Soup

This Roasted Vegetable Soup captures the cozy essence of autumn in a bowl, with caramelized root vegetables, aromatic garlic, and optional creamy richness. It’s easy, healthy, freezer-friendly, and perfect for any season.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 bowls

Course: Soup

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

3 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 large red bell pepper, chopped
1 large onion, chopped
4 cloves garlic, whole
1 medium zucchini, chopped (optional)
3 tbsp olive oil
6 cups vegetable broth
1 tsp dried thyme
to taste salt and pepper
0.5 cup coconut milk or heavy cream (optional, for creamy version)

Equipment

sheet pan
large pot
blender or immersion blender
cutting board
knife

Method

Prepare vegetables by cutting carrots, potatoes, onion, zucchini, and bell pepper into chunks. Leave garlic cloves whole.
Roast vegetables on a sheet pan at 400°F (200°C) for 30 to 35 minutes, seasoned with olive oil, thyme, salt, and pepper.
Transfer roasted vegetables to a large pot and add vegetable broth. Simmer for about 10 minutes.
Blend until smooth for a creamy soup or leave some chunks for a rustic texture.
Add coconut milk or cream if desired. Stir and taste to adjust seasoning.
Serve hot with fresh herbs or bread. Enjoy warm and cozy!

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 520mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 8300IUVitamin C: 45mgCalcium: 60mgIron: 1.2mg

Notes

Roast your vegetables until well browned for maximum flavor. Add coconut milk or cream at the end to keep it from curdling. Customize with your favorite seasonal vegetables like squash or parsnips. Great for meal prep and freezer storage.

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