Description
This Easy Roasted Veggie Soup is a comforting and healthy blend of roasted vegetables, simmered to perfection and pureed into a smooth, flavorful soup. Featuring carrots, potatoes, bell pepper, zucchini, onion, and garlic, it’s seasoned with Italian herbs and paprika for a warm, inviting taste. Optional cream adds richness, making it a perfect cozy meal any time of year.
Ingredients
Scale
Vegetables
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 small onion, chopped
- 3 cloves garlic, peeled
Seasonings and Liquids
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika
Optional
- 1/4 cup heavy cream
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables for roasting: Spread the carrots, potatoes, bell pepper, zucchini, onion, and garlic evenly onto a large baking sheet for roasting.
- Season and coat: Drizzle the vegetables with olive oil, then sprinkle salt, black pepper, and Italian seasoning over them. Toss everything together until all vegetables are evenly coated with oil and spices.
- Roast the vegetables: Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes, or until they are tender and slightly browned, which enhances their natural sweetness and flavor.
- Transfer to pot and add liquids: Move the roasted vegetables into a large pot. Add the vegetable broth, tomato paste, and paprika, stirring to combine all flavors.
- Simmer the soup: Heat the mixture over medium heat and bring it to a gentle simmer. Let it cook for about 10 minutes to meld the flavors together.
- Blend the soup: Use an immersion blender to puree the soup until smooth directly in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- Add cream and adjust seasoning: Stir in the heavy cream if using, which adds creaminess. Taste and adjust the seasoning with more salt or pepper if desired.
- Serve and garnish: Ladle the warm soup into bowls and garnish with fresh parsley for a burst of color and freshness.
Notes
- You can swap or add vegetables such as sweet potatoes, cauliflower, or butternut squash depending on availability and preference.
- For a thicker soup, reduce the amount of broth; for a thinner, lighter consistency, increase the broth.
- If dairy-free, omit the heavy cream or substitute with coconut cream or cashew cream.
