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–+ servings
Olivia

Creamy Roasted Vegetable Soup: A Cozy Delight Awaiting You!

A creamy and comforting soup made with roasted mixed vegetables, perfect for a cozy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups mixed vegetables carrots, bell peppers, zucchini, and onions, chopped
  • 2 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
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
  4. Once roasted, transfer the vegetables to a large pot. Add the vegetable broth, garlic powder, and dried thyme. Bring to a simmer over medium heat.
  5. 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 countertop blender and blend until smooth.
  6. Stir in the heavy cream and lemon juice. Heat the soup for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 5gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
  • Add a pinch of red pepper flakes for a spicy kick or top with croutons for added texture.

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