Quick way to grow your Perfect Roasted Vegetable Soup

This recipe provides a quick and easy way to make a delicious roasted vegetable soup. It's perfect for a comforting and healthy meal.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 people

Calories: 250

Main Ingredients

4 cups Mixed vegetables (carrots, celery, onions, bell peppers, zucchini, etc.) chopped
2 tbsp Olive oil
1 tsp Salt
0.5 tsp Black pepper
6 cups Vegetable broth
2 tbsp Fresh herbs (thyme, rosemary, or parsley)

Preparation

Preheat your oven to 400°F (200°C) and chop all your desired vegetables into even, bite-sized pieces.
Toss the chopped vegetables with olive oil, salt, and pepper on a large baking sheet, ensuring they are evenly coated.
Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized.
Carefully transfer the roasted vegetables to a large pot or Dutch oven, and add the vegetable broth.
Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and let it cook for about 15 minutes.
Using an immersion blender, or by carefully transferring batches to a regular blender, purée the soup to your desired consistency.
Stir in fresh herbs and adjust seasonings to taste before serving hot.

For a creamier soup, you can add a splash of coconut milk or heavy cream after blending. Garnish with croutons or a swirl of pesto if desired.