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roasted veggie soup

Bowl of Roasted Veggie Soup
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This Roasted Veggie Soup is a comforting and flavorful dish packed with nutrients. Roasting the vegetables brings out their natural sweetness, creating a rich and satisfying soup perfect for any night of the week.

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, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, bell peppers, red onion, garlic, carrots, and celery with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables in a single layer on a large baking sheet.
  4. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
  5. Remove from oven and let cool slightly.
  6. Transfer the roasted vegetables to a blender or food processor.
  7. Add the vegetable broth and blend until smooth.
  8. Pour the soup into a large pot and heat over medium heat.
  9. Simmer for 10-15 minutes to allow the flavors to meld.
  10. Season with additional salt and pepper to taste.
  11. Serve hot, garnished with fresh parsley, if desired.

Notes

For a creamier soup, add a splash of coconut milk or heavy cream at the end. You can also add a pinch of red pepper flakes for a little heat.

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