Roasted Vegetable Soup – Comforting, Nutritious, and Full of Flavor

There’s nothing quite like a warm bowl of roasted vegetable soup on a chilly day! This hearty and healthy soup is packed with nutrient-rich vegetables, deep roasted flavors, and warming spices that make it the perfect dish for any occasion.

Not only is this recipe incredibly easy, but it’s also vegan, gluten-free, and naturally creamy without any dairy! Whether you’re looking for a light meal, a cozy dinner, or a way to use up leftover veggies, this roasted vegetable soup will quickly become a favorite.

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Why You’ll Love This Recipe

✔ Rich & Flavorful – Roasting the veggies first adds a deep, caramelized flavor.
✔ Super Healthy – Packed with vitamins, fiber, and antioxidants.
✔ Naturally Creamy – No dairy needed, just pure vegetable goodness.
✔ Great for Meal Prep – Make a big batch and enjoy all week!
✔ Easily Customizable – Use any vegetables you have on hand.

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Ingredients

For the Roasted Vegetables:

• 2 large carrots, peeled and chopped
• 2 potatoes (or sweet potatoes), diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small butternut squash, peeled and cubed
• 1 small onion, roughly chopped
• 3 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cumin (optional, for warmth)
• ½ teaspoon dried thyme or rosemary

For the Soup Base:

• 4 cups vegetable broth
• 1 cup coconut milk (optional, for extra creaminess)
• 1 teaspoon lemon juice (for brightness)
• ½ teaspoon red pepper flakes (optional, for heat)
• Fresh parsley or thyme, for garnish

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Step-by-Step Instructions

1. Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Spread the chopped carrots, potatoes, zucchini, red pepper, butternut squash, onion, and garlic onto a baking sheet.
3. Drizzle with olive oil and sprinkle with salt, pepper, paprika, cumin, and thyme. Toss to coat evenly.
4. Roast for 30-35 minutes, stirring halfway, until the vegetables are golden and tender.

2. Blend into a Smooth Soup

1. Once the vegetables are done, squeeze out the roasted garlic from the peels.
2. Transfer all roasted veggies to a blender (or use an immersion blender in a pot).
3. Add vegetable broth and blend until smooth.
4. Stir in coconut milk, lemon juice, and red pepper flakes.

3. Simmer & Serve

1. Pour the blended soup into a large pot and bring to a gentle simmer for 5-10 minutes.
2. Taste and adjust seasoning if needed.
3. Serve hot, garnished with fresh herbs and cracked black pepper.

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How to Enjoy Roasted Vegetable Soup

✅ With a Side of Crusty Bread – Perfect for dipping!
✅ Topped with Crispy Chickpeas – For extra crunch.
✅ Paired with a Grilled Cheese – A classic comfort combo.
✅ With a Drizzle of Olive Oil or Coconut Cream – For added richness.

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How to Store & Freeze

• Store in the fridge: Keep in an airtight container for up to 5 days.
• Freeze for later: Pour into freezer-safe bags and store for up to 3 months.
• Reheat on the stove: Just add a splash of broth to bring it back to life!

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Why You Should Try This Soup

This Roasted Vegetable Soup is not just easy and comforting, but it’s also one of the healthiest meals you can make. With deep, rich flavors from roasted veggies, natural creaminess, and a warm, satisfying texture, this soup is a must-try for anyone who loves cozy, nourishing food.

Make a batch today and enjoy the ultimate comfort in a bowl!

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