Description
A cozy and creamy soup made from roasted mixed vegetables, perfect for chilly evenings or impressing guests.
Ingredients
- 2 cups mixed roasted vegetables (carrots, bell peppers, zucchini), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk (for dairy-free option)
- Salt and pepper to taste
- Olive oil for roasting (and a splash for sautéing)
- Fresh herbs for garnish (optional — parsley, chives, or thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with a drizzle of olive oil, a pinch of salt, and freshly ground pepper. Spread them in a single layer on a rimmed baking sheet.
- Roast for 25–30 minutes, turning once, until the vegetables are deeply caramelized and edges show golden-brown spots.
- While the veg roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened and translucent, about 4–6 minutes.
- Transfer the roasted vegetables to the pot. Pour in the vegetable broth and bring to a gentle simmer for 5 minutes to marry flavors.
- Use an immersion blender or a countertop blender to puree the soup until smooth.
- Stir in the heavy cream or coconut milk. Warm through without boiling. Taste and season with salt and pepper.
- Ladle into bowls and garnish with fresh herbs if desired. Serve hot.
Notes
For a lighter soup, use half-and-half or reduce the cream amount and replace with extra broth. Don’t overcrowd the sheet pan, and use two pans if necessary for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American