Description
A delightful and comforting soup made with roasted vegetables and a creamy base, perfect as an appetizer or main course.
Ingredients
Scale
- 2 cups assorted roasted vegetables (e.g., carrots, bell peppers, zucchini)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Optional: herbs like thyme or basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- Sauté the chopped onion and minced garlic in a large pot over medium heat until softened, about 5 minutes.
- Add the roasted vegetables and vegetable broth to the pot and bring to a simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
- Stir in the heavy cream or coconut milk, warming through until desired temperature is reached.
- Serve hot, garnished with fresh herbs if desired.
Notes
Pairs well with crusty bread or a fresh side salad. Can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg