Wholesome Roasted Veggie Soup
A comforting Roasted Veggie Soup made with earthy roasted vegetables in a luscious broth, perfect for chilly autumn days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium Carrots, peeled and cut into thick rounds
- 1 medium Butternut or Acorn Squash, cubed
- 1 large Yellow Onion, sliced into wedges
- 4 cups Vegetable or Chicken Broth
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Dried herbs (Thyme or Rosemary) to taste
- Optional: Lemon juice, for brightness
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables by washing and peeling them.
- Toss the prepared veggies in a large bowl with olive oil, salt, pepper, and herbs.
- Spread the veggies on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
- Transfer the roasted veggies to a large pot, pour in the broth, and bring to a simmer over medium heat.
- Blend until smooth with an immersion blender or reserve some for a chunky texture.
- Taste and adjust seasoning as needed, adding lemon juice for brightness.
- Serve the soup in bowls, drizzled with olive oil or topped with yogurt, and garnish with fresh herbs or croutons.
Notes
This soup can be customized with different veggies, spices, or protein additions such as chicken or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, cozy meal, autumn recipe, healthy soup