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roasted vegetable soup

Bowl of homemade Roasted Vegetable Soup
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This Roasted Vegetable Soup is packed with flavor from deeply caramelized vegetables. It’s a healthy, comforting, and naturally vegan meal perfect for a chilly day.

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
  • 4 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • Fresh basil, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine butternut squash, bell peppers, red onion, carrots, garlic, olive oil, thyme, salt, and pepper. Toss to coat evenly.
  3. Spread vegetables in a single layer on a large 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 large pot or Dutch oven.
  6. Add vegetable broth and diced tomatoes. Bring to a simmer.
  7. Use an immersion blender to blend the soup until smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
  8. Return to pot and heat through. Season with additional salt and pepper to taste.
  9. Serve hot, garnished with fresh basil, if desired.

Notes

For a creamier soup, add a splash of coconut milk or heavy cream before serving. You can also top it with croutons or a dollop of sour cream.

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