Roasted Vegetable Soup
150kcal
Ingredients
For the Soup Base
- 4 cups Mixed Vegetables like carrots, zucchini, and bell peppers
- 1 medium Onion
- 4 cloves Garlic
For the Cooking
- 2 tablespoons Olive Oil
- 4 cups Vegetable Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- Salt to taste
- Pepper to taste
Optional Enhancements
- 1 tablespoon Balsamic Vinegar optional
- Fresh Herbs for garnish
Method
How to Make Roasted Vegetable Soup
- Preheat your oven to 425°F (220°C).
- Chop the mixed vegetables into uniform pieces and toss them with olive oil, minced garlic, thyme, basil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through.
- Combine the roasted vegetables with the vegetable broth in a large pot and bring to a gentle simmer.
- Blend the soup using an immersion blender until smooth.
- Stir in the balsamic vinegar and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh herbs.
- Serve warm alongside crusty bread or a refreshing side salad.
Nutrition
Serving1bowlCalories150kcalCarbohydrates25gProtein4gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium400mgPotassium600mgFiber5gSugar4gVitamin A4500IUVitamin C45mgCalcium80mgIron2mg