Roasted Vegetable Soup: The Ultimate Guide to Flavorful Comfort
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Red and yellow bell peppers
- Zucchini
- Yellow squash
- Roma tomatoes
- Crushed tomatoes
- Vegetable broth
- Dried thyme, oregano, red pepper flakes (optional)
- Fresh basil (for garnish)
- Preparation Instructions:
Instructions
- Preheat oven to 400°F (200°C).
- Chop all vegetables into uniform sizes for even cooking.
- Toss vegetables in a bowl with olive oil, thyme, oregano, red pepper flakes, salt, and pepper until coated.
- Spread seasoned vegetables on baking sheets in a single layer.
- Roast for 35-45 minutes, stirring halfway through until tender and caramelized.
- Transfer roasted veggies to a large pot; add crushed tomatoes and vegetable broth.
- Simmer over medium heat for at least 15 minutes.
- Blend if desired, then adjust seasoning to taste.
- Ladle into bowls and garnish with fresh basil.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 165
- Sugar: 7g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg