Description
A hearty and flavorful soup made with roasted winter vegetables.
Ingredients
Scale
- 2 lbs mixed winter vegetables (e.g., carrots, parsnips, sweet potatoes, butternut squash), peeled and cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, sauté the chopped onion over medium heat until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted vegetables, vegetable broth, and thyme to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Season with additional salt and pepper as needed.
- For a smoother soup, you can use an immersion blender to partially or fully blend the soup.
Notes
- Serve hot.
- Garnish with fresh herbs if desired.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Roasted Winter Vegetable Soup, vegetable soup, healthy soup, winter soup, vegetarian soup, easy soup recipe