Description
Warm up with a bowl of creamy roasted veggie soup, a delightful blend of sweet roasted vegetables and fresh herbs enveloped in a luscious cream base. This comforting dish is perfect for chilly days, serving as an inviting starter or a hearty main course. With its rich flavors and smooth texture, this soup is sure to become a family favorite. Not only is it easy to make with simple ingredients, but it’s also packed with nutrition from wholesome veggies. Enjoy the versatility of this recipe by pairing it with crusty bread or a crisp salad for a complete meal.
Ingredients
Scale
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss zucchini, yellow squash, red bell pepper, carrot, onion, and garlic with olive oil, salt, pepper, and thyme. Roast for 25-30 minutes until tender.
- Transfer roasted vegetables to a blender with vegetable broth and blend until smooth.
- Pour blended soup into a large pot over medium heat and stir in heavy cream. Simmer for about 5 minutes.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg