Description
This Cozy Roasted Veggie Soup is a quick and flavorful way to enjoy a comforting meal. Roasting vegetables at high heat brings out their natural sweetness and creates a rich, savory base. This recipe is designed for efficiency, delivering a homemade taste in under an hour, perfect for busy weeknights.
Ingredients
Scale
- 4 large tomatoes, roughly chopped
- 1 cup cherry tomatoes
- 1 medium zucchini, chopped
- 2 medium carrots, chopped
- 1 cup diced onions
- 3 cups assorted roasted root vegetables (potatoes, squash, onions, fennel, pumpkin, carrots, leeks)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup cream or half and half (or dairy-free alternative)
- Salt and pepper to taste
- Italian seasoning to taste
- Optional: fresh herbs (rosemary, thyme, chives, parsley)
- Optional: toasted croutons or nuts for garnish
Instructions
- Preheat oven to 400°F (200°C). Prepare vegetables by washing and chopping tomatoes, zucchini, carrots, onions, and other root vegetables. Toss vegetables with olive oil, salt, pepper, and Italian seasoning. Spread in a single layer on baking sheets lined with parchment paper. Roast vegetables for 35-40 minutes until softened and lightly caramelized, turning halfway through.
- In a large pot, melt butter with olive oil over medium heat. Add minced garlic and cook for 1 minute. Whisk in flour and cook for 2 minutes to form a roux.
- Gradually whisk in 1/3 of the vegetable broth to smooth out lumps, then add remaining broth. Bring to a gentle boil.
- Add roasted vegetables to the pot and simmer for 10 minutes.
- Using an immersion blender or transferring to a blender, puree the soup until smooth and creamy.
- Return soup to pot, stir in cream or half and half, and heat through without boiling. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh herbs and optional toasted croutons or nuts.
Notes
- Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the soup.
- This soup tastes even better the next day as the flavors meld.
- For a lighter version, omit the cream or substitute with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg