Servings: 6 cups
Calories: 150kcal
Equipment
- Baking Sheet
- large bowl
- Large pot
- Immersion blender
Ingredients
For the Soup
- 4 cups mixed vegetables your favorite seasonal veggies
- 1 medium onion adds a sweet base flavor when caramelized
- 4 garlic cloves minced for fragrant aroma
- 2 tablespoons olive oil for roasting the veggies
- 4 cups vegetable broth provides a savory foundation
- 1 teaspoon dried thyme gives a warm, earthy flavor
- 1 teaspoon dried basil adds sweetness and freshness
- salt and pepper to taste
- 1 tablespoon balsamic vinegar optional, for extra flavor
- fresh herbs for garnish, optional
Instructions
How to Make Roasted Vegetable Soup
- Preheat your oven to 425°F (220°C) for roasting vegetables.
- Chop the mixed vegetables into uniform pieces, and toss them with olive oil, minced garlic, thyme, basil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
- Combine the roasted vegetables with the vegetable broth in a large pot. Bring to a gentle simmer over medium heat.
- Blend the soup until smooth using an immersion blender.
- Stir in the balsamic vinegar (if using) and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh herbs, if desired.
- Serve warm, alongside crusty bread or a refreshing side salad.
Notes
This soup is easy to customize with any seasonal vegetables you have on hand. Perfect for reducing waste and creating a vibrant dish.
Nutrition
Serving: 1cup | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 550mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 1.5mg
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