Roasted Garden Vegetable Soup
Roasting the vegetables enhances their natural flavors and adds a smoky dimension to the soup.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Garden Vegetable Soup
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C).
-
Chop the carrots, tomatoes, zucchini, bell pepper, onion, and garlic.
-
Place the chopped vegetables on a baking sheet and drizzle with olive oil, salt, and black pepper.
-
Roast the vegetables in the preheated oven for 25 minutes, or until they are tender and slightly caramelized.
-
Transfer the roasted vegetables to a large pot and add vegetable broth.
-
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
-
Using an immersion blender, blend the soup until smooth.
-
Season with additional salt and pepper, if needed.
-
Stir in fresh herbs and let the soup rest for 5 minutes.
-
Serve hot with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
