Roasted Vegetable Soup Recipe: Healthy and Hearty

A nutritious and flavorful roasted vegetable soup that’s easy to make and packed with goodness. Perfect for a light lunch or dinner!Easy Roasted Vegetable Soup Recipe for Cold Days

⏱️ Preparation Time: 15 minutes
🍳 Cooking Time: 40 minutes
🥄 Total Time: 55 minutes
👩‍🍳 Serves: 6

Ingredients:

For Roasting:

• 🥕 2 carrots (peeled and chopped)
• 🥒 1 zucchini (chopped)
• 🍅 2 large tomatoes (halved)
• 🌶️ 1 red bell pepper (seeded and chopped)
• 🧅 1 medium onion (quartered)
• 🧄 4 garlic cloves (peeled)
• 🫒 2 tbsp olive oil
• 🧂 Salt and pepper (to taste)

For the Soup:

• 🥣 4 cups vegetable broth
• 🌿 1 tsp dried thyme
• 🌱 1 tsp dried basil
• 🥛 1/2 cup coconut milk (optional, for creaminess)

For Serving:

• 🥄 Greek yogurt or sour cream (optional)
• 🌿 Fresh parsley or basil (chopped)
• 🍞 Crusty bread

Step-by-Step Instructions:

1. Roast the Vegetables:

• Preheat the oven to 200°C (400°F).
• Place carrots, zucchini, tomatoes, bell pepper, onion, and garlic on a baking sheet.
• Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
• Roast for 25–30 minutes, or until vegetables are tender and slightly caramelized.

2. Blend the Vegetables:

• Allow the roasted vegetables to cool slightly, then transfer them to a blender.
• Add 2 cups of vegetable broth and blend until smooth.

3. Simmer the Soup:

• Pour the blended mixture into a large pot.
• Add the remaining vegetable broth, thyme, and basil.
• Bring to a gentle simmer over medium heat and cook for 10 minutes.

4. Adjust Flavor:

• Stir in coconut milk (if using) for a creamy texture.
• Taste and adjust seasoning with salt and pepper.

5. Serve:

• Ladle the soup into bowls, garnish with a dollop of Greek yogurt or sour cream, fresh herbs, and serve with crusty bread.