Description
A creamy and comforting roasted vegetable soup that is perfect for chilly days.
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped carrots, zucchini, red bell pepper, and onion. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat the vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Once roasted, transfer the vegetables to a large pot. Add the vegetable broth, heavy cream, garlic powder, and dried thyme. Bring to a simmer over medium heat.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the lemon juice and adjust seasoning if necessary. Heat through for an additional 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a lighter version, substitute half of the heavy cream with unsweetened almond milk.
- Add a pinch of red pepper flakes for a spicy kick or top with croutons for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg