Roasted Vegetable Soup: 1 Cozy Pot with Deep, Nourishing Flavor
A hearty and velvety roasted vegetable soup made with sweet potatoes, carrots, peppers, and garlic. Naturally gluten-free, dairy-free, and packed with deep flavor.
Ingredients
2 carrots, chopped
1 sweet potato, peeled and cubed
1 red bell pepper, chopped
1 onion, chopped
1 zucchini (optional), chopped
4 garlic cloves, unpeeled
3 tbsp olive oil (divided)
1 tsp dried thyme or rosemary
Salt and black pepper to taste
1 (14.5 oz) can fire-roasted tomatoes
4 cups vegetable broth
Optional: lemon juice or vinegar for finishing
Instructions
-
Preheat oven to 425°F. Line baking sheets with parchment.
-
Chop vegetables and place on sheets with garlic. Drizzle with 2 tbsp olive oil, herbs, salt, and pepper.
-
Roast for 25–30 mins until caramelized.
-
In soup pot, heat 1 tbsp olive oil. Add roasted veggies, peeled garlic, and tomatoes. Stir in broth.
-
Simmer 10–15 mins.
-
Blend until smooth using immersion blender or regular blender in batches.
-
Taste and adjust seasoning. Serve hot.
Notes
Add coconut milk for a creamy version. Spice it up with red pepper flakes. Freeze leftovers in portions.