Ingredients
Scale
- 2 cups assorted vegetables (carrots, bell peppers, zucchini)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Herbs for seasoning (thyme, rosemary, etc.)
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the vegetables into even pieces and toss them in a bowl with olive oil, salt, and pepper until coated.
- Spread the vegetables on a baking sheet in a single layer and roast for about 30 minutes until caramelized and tender.
- In a large pot, sauté the chopped onion and minced garlic on medium heat until translucent, about 3-4 minutes.
- Add the roasted vegetables and vegetable broth to the pot.
- Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Blend the mixture until smooth using an immersion or standard blender.
- Stir in the cream or coconut milk and season with herbs, salt, and pepper.
- Serve hot and enjoy!
Notes
This soup can be made ahead and stored up to 3 days in the fridge. It’s perfect for potluck gatherings or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian