Description
This cozy roasted veggie soup combines the rich flavors of caramelized vegetables and herbs, perfect for a comforting meal ready in under an hour.
Ingredients
Scale
- Vegetables
- 2 cups carrots, chopped
- 2 cups butternut squash, peeled and cubed
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- Salt and black pepper to taste
- Soup Base
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
Instructions
- Roasting Vegetables:
- Preheat oven to 425°F (220°C).
- Toss carrots, butternut squash, bell pepper, onion, and garlic with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are browned and tender.
- Making the Soup:
- Transfer roasted vegetables to a large pot.
- Add vegetable broth, thyme, rosemary, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth (or leave chunky if preferred).
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.
- Prep Time: PT10M
- Cook Time: PT40M
- Method: Soup
- Cuisine: American