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Roasted Vegetable Soup

A creamy and comforting roasted vegetable soup that's quick, healthy, and perfect for the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed vegetables (carrots, potatoes, bell peppers, and zucchini)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Liquid and Seasoning
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss mixed vegetables, onion, and garlic with olive oil, salt, pepper, and thyme in a baking dish.
Cooking
  1. Roast for 25-30 minutes until tender.
  2. In a large pot, add the roasted vegetables and vegetable broth.
  3. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
  4. Blend the soup until smooth. Stir in lemon juice and adjust seasoning as needed.
Serving
  1. Serve warm in bowls and enjoy!

Notes

This soup keeps well in the fridge for about 3-4 days. Can be frozen for up to 2-3 months.