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roasted vegetable soup

Roasted Vegetable Soup Bowl
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This comforting roasted vegetable soup is packed with flavor from caramelized vegetables. It’s a healthy and delicious way to enjoy a variety of seasonal produce.

Ingredients

Scale
  • 1 butternut squash, peeled, seeded, and cubed
  • 2 carrots, peeled and chopped
  • 2 red bell peppers, seeded and chopped
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • Optional: Fresh basil, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, carrots, red bell peppers, red onion, and garlic with olive oil, thyme, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  5. Transfer the roasted vegetables to a large pot or Dutch oven.
  6. Add the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  7. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  8. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with fresh basil, if desired.

Notes

For a creamier soup, add a splash of coconut milk or heavy cream after blending. You can also add other vegetables like zucchini, eggplant, or sweet potatoes to the mix.

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