Description
A comforting, hearty Classic Roasted Vegetable Soup. Roasting the veggies first deepens their flavor, yielding a rich, satisfying broth—perfect for chilly days.
Ingredients
2 tbsp olive oil, divided
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 sweet potato, peeled and diced
4 cloves garlic, minced
6 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1 tsp dried oregano
1/2 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss carrots, celery, red bell pepper, zucchini, and sweet potato with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until tender and lightly caramelized.
3. In a large pot or Dutch oven, warm remaining 1 tbsp olive oil over medium heat. Sauté onion 5 minutes until softened.
4. Add garlic; cook 1 minute until fragrant.
5. Stir in roasted vegetables, vegetable broth, diced tomatoes, oregano, and thyme. Bring to a boil, then reduce heat and simmer 15–20 minutes to meld flavors.
6. Season to taste with salt and pepper.
7. Ladle into bowls and garnish with chopped parsley, if desired. Serve hot.
Notes
For a creamier texture, blend part of the soup and stir it back in.
Adjust seasonings to your preference; a pinch of red pepper flakes adds gentle heat.
This soup freezes well for future meals.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg