Easy Roast Veg Soup
A creamy, smoky roasted vegetable soup made with simple ingredients. Perfect for weeknight dinners or serving guests.
Ingredients
Vegetable Ingredients
- 2 cups mixed roasted vegetables (e.g., carrots, bell peppers, zucchini)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- as needed Olive oil for roasting
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened.
Cooking
- Add the roasted vegetables to the pot along with the vegetable broth and smoked paprika. Simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream or coconut milk, and heat through. Adjust seasoning if necessary.
Serving
- Serve hot in deep bowls, garnished with fresh herbs if desired.
Notes
Cut vegetables into even pieces so they roast at the same rate. Don't crowd the baking sheet; give vegetables space to brown. Use an immersion blender to blend directly in the pot for less clean up. Taste before adding cream — you may need only a little. For more smoky depth, roast a small piece of tomato or add a roasted red pepper.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 5g