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Irresistible Roasted Veggie Soup in Just 3 Easy Steps

Roasted Veggie Soup
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A hearty and healthy soup made with roasted vegetables for deep flavor.

Ingredients

Scale
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots, celery, onion and garlic with olive oil.
  3. Spread on baking sheet and roast for 25 minutes.
  4. Transfer roasted veggies to pot and add broth.
  5. Bring to boil then simmer for 15 minutes.
  6. Use immersion blender to puree until smooth.
  7. Season with salt, pepper and thyme.

Notes

  • Add cream for richer texture
  • Freezes well for up to 3 months
  • Try adding potatoes for thicker consistency

Nutrition

Find it online: https://bibodo.com/roasted-veggie-soup-recipe/