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roasted vegetable soup

Bowl of Hearty Roasted Vegetable Soup
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This roasted vegetable soup is packed with flavor from deeply caramelized vegetables. It’s a healthy and comforting meal perfect for any time of year.

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, chopped
  • 4 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups vegetable broth
  • 1/4 cup heavy cream (optional)
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss butternut squash, bell peppers, red onion, carrots, garlic, olive oil, thyme, 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, flipping halfway through.
  5. Transfer roasted vegetables to a blender or food processor.
  6. Add vegetable broth and blend until smooth.
  7. Pour soup into a large pot and heat over medium heat.
  8. Stir in heavy cream (optional).
  9. Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, use homemade vegetable broth. You can also add a squeeze of lemon juice to brighten the flavor.

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