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roasted vegetable soup

Cozy Bowl of Roasted Vegetable Soup
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This roasted vegetable soup is packed with flavor from caramelized vegetables. Roasting brings out the natural sweetness for a comforting and healthy meal.

Ingredients

Scale
  • 1 butternut squash, peeled, seeded, and cubed
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, quartered
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss butternut squash, bell peppers, red onion, garlic, carrots, and celery with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread vegetables in a single layer on a baking sheet.
  4. Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized.
  5. Remove from oven and let cool slightly.
  6. Transfer roasted vegetables to a blender or food processor.
  7. Add vegetable broth and blend until smooth.
  8. Pour soup into a large pot and heat over medium heat until warmed through.
  9. Season with additional salt and pepper to taste.
  10. Garnish with fresh parsley before serving, if desired.

Notes

For a creamier soup, add a swirl of coconut milk or heavy cream before serving. You can also add a pinch of red pepper flakes for a little heat.

Find it online: https://grilldrip.com/roasted-vegetable-soup/