Description
A creamy and comforting roasted vegetable soup that’s perfect for chilly autumn evenings.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, tomatoes)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted vegetables, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth. If desired, stir in the heavy cream for added creaminess.
- Adjust seasoning with salt and pepper, and serve hot.
Notes
Feel free to customize with fresh herbs, spice, or cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg