Roasted Vegetable Soup: Smooth and Creamy
A delightful and comforting roasted vegetable soup that is packed with flavor and nutrients, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 2 cups assorted vegetables (carrots, bell peppers, zucchini, onion)
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup heavy cream or coconut milk (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the assorted vegetables into bite-sized pieces. In a mixing bowl, toss them with olive oil, smoked paprika, salt, and pepper until well-coated.
- Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly charred.
- Combine the roasted vegetables and minced garlic with the vegetable broth in a large pot (add at least one cup for a soupier consistency).
- Bring the mixture to a simmer over medium heat and cook for about 10 minutes.
- Using an immersion blender, carefully blend the soup until it reaches a creamy consistency.
- If using heavy cream or coconut milk, stir it in now, and heat the soup through.
- Ladle the soup into bowls and serve hot as a comforting meal.
Notes
For a chunkier texture, blend only half of the soup and mix it back in. Store leftovers in an airtight container for up to 4 days.