Slow Roasted Vegetable Soup

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 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Slow Roasted Vegetable Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 200 gram Carrots
• 300 gram Potatoes
• 150 gram Onion
• 150 gram Bell peppers
• 200 gram Zucchini
• 400 gram Tomatoes
• 3 clove Garlic
• 2 teaspoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Cayenne pepper
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop all the vegetables into bite-sized pieces.
3. Toss the vegetables with olive oil, salt, black pepper, paprika, cumin, and cayenne pepper.
4. Spread the vegetables on a baking sheet and roast for 30 minutes, or until they are tender and slightly caramelized.
5. In a large pot, heat the vegetable broth.
6. Add the roasted vegetables to the pot and simmer for 20 minutes.
7. Use an immersion blender to blend the soup until smooth.
8. Season with additional salt and pepper, if needed.
9. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 28g10%

Sugars 10g

Protein 6g12%

---

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