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Roasted Vegetable Soup

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Roasted Vegetable Soup is a comforting and hearty dish made with roasted vegetables, blended into a smooth, velvety soup. Packed with rich flavors, it’s perfect for chilly days and is a healthy, satisfying, and vegan option.

Ingredients

  1. 2 tablespoons olive oil
    2 medium carrots, peeled and chopped
    1 large onion, chopped
    2 medium tomatoes, quartered
    1/2 medium cauliflower, cut into florets
    1 red bell pepper, chopped
    4 cloves garlic, peeled
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    Salt and pepper to taste
    4 cups vegetable broth (or water)
    1 tablespoon lemon juice (optional, for brightness)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  1. Place the chopped carrots, onion, tomatoes, cauliflower, red bell pepper, and garlic on the baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with dried thyme, rosemary, salt, and pepper.
  2. Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
  3. Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and blend until smooth and creamy. If the soup is too thick, add more broth or water to reach your desired consistency.
  4. Pour the blended soup into a large pot and heat over medium-low for 5-10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
  5. Serve hot, drizzling with lemon juice (optional) for added freshness.

Notes

  1. Add protein by stirring in cooked lentils, chickpeas, or tofu after blending the soup.
  2. Feel free to swap vegetables like sweet potatoes, zucchini, or parsnips to create your preferred flavor profile.
  3. For a spicier version, add red pepper flakes or diced jalapeño to the soup.
  4. For extra creaminess, stir in coconut milk or cashew cream before blending.

Nutrition

Find it online: https://thefamilycooking.com/roasted-vegetable-soup/