Description
A comforting and creamy roasted veggie soup that’s vegan-friendly and packed with nutrients.
Ingredients
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 carrots, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3 cups vegetable broth (low-sodium)
- 1/2 teaspoon dried thyme
- Optional: 1/4 cup grated cheese (or vegan alternative)
- Optional: 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the red bell pepper, zucchini, carrots, butternut squash, red onion, and unpeeled garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss everything together to coat evenly.
- Roast the vegetables in the oven for 25–30 minutes, flipping them halfway through.
- Once roasted, peel the garlic and transfer all the veggies into a blender. Add the vegetable broth and dried thyme, then blend until smooth.
- Pour the blended soup into a pot and simmer for 5–10 minutes to combine the flavors. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or grated cheese if desired.
Notes
For added protein, consider blending in cooked lentils or chickpeas. This soup can be made ahead of time and stored in the fridge for about 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan