Roast Vegetable Soup Recipe

Roasting the vegetables before making the soup adds depth of flavor and enhances the natural sweetness of the vegetables.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Roast Vegetable Soup Recipe

Cooking Method: Roasting, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 200 gram Carrots
• 250 gram Potatoes
• 150 gram Red bell pepper
• 150 gram Zucchini
• 100 gram Onion
• 2 piece Garlic cloves
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh thyme
• 1 tablespoon Fresh parsley
• 2 tablespoon Sour cream (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the carrots, potatoes, red bell pepper, zucchini, onion, and garlic cloves.
3. Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt, black pepper, and fresh thyme.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. Transfer the roasted vegetables to a large pot and add vegetable broth.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
7. Use an immersion blender or a regular blender to puree the soup until smooth.
8. Serve the soup hot, garnished with fresh parsley and a dollop of sour cream if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.