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.
Ingredients
- 200 gram Carrots
- 2 cup Tomatoes
- 300 gram Zucchini
- 1 medium Bell Pepper
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoon Olive Oil
- 4 cup Vegetable Broth
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Herbs (e.g. basil, thyme)
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.