Ingredients
Scale
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, combine zucchini, yellow squash, red bell pepper, carrot, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and thyme. Roast for 25-30 minutes until tender.
- Transfer roasted vegetables to a blender; add vegetable broth and blend until smooth.
- Pour blended soup into a pot over medium heat; stir in heavy cream and simmer for about 5 minutes.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg