Creamy Roasted Veggie Soup

Warm up with our Creamy Roasted Veggie Soup, a delightful blend of roasted vegetables and fresh herbs in a smooth, creamy base. This comforting dish is perfect for chilly days or as an elegant starter for family gatherings. The roasting process enhances the natural sweetness of the vegetables, while the rich creaminess makes each spoonful a cozy delight. Easy to prepare and incredibly versatile, this soup can be tailored with your favorite seasonal ingredients, making it both a nutritious and satisfying meal option.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Cuisine: American Keyword: Customize your soup by adding seasonal veggies or spices like paprika for an extra kick. For a lighter version, substitute heavy cream with half-and-half or coconut milk for a vegan option. Servings: Serves approximately 4 people Calories: 290kcal Author: Tisha

Ingredients

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.

Nutrition