Ingredients
For the Roasted Vegetables:
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped (or extra carrots)
- 1 sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 onion, cut into wedges
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
For the Soup Base:
- 4 cups vegetable broth
- 1 teaspoon paprika (optional, for extra depth)
- ½ teaspoon red pepper flakes (optional, for a spicy kick)
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice (for brightness)
For Garnishing (Optional):
- Fresh thyme or parsley
- Toasted croutons or crusty bread
- Drizzle of olive oil or coconut cream
Instructions
1. Roast the Vegetables
- Preheat oven to 425°F (220°C).
- Spread chopped vegetables and garlic onto a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and thyme, and toss to coat.
- Roast for 25-30 minutes, stirring halfway, until caramelized and tender.
2. Blend the Soup
- Transfer the roasted veggies to a large pot.
- Add vegetable broth, paprika, red pepper flakes, and tomato paste.
- Use an immersion blender to blend until smooth (or blend in batches using a stand blender).
3. Simmer & Adjust Seasoning
- Simmer over low heat for 5-10 minutes to deepen flavors.
- Stir in lemon juice for brightness.
- Taste and adjust salt/pepper as needed.
4. Serve & Enjoy!
- Ladle into bowls and garnish with fresh thyme, croutons, or a drizzle of olive oil.
- Serve hot with crusty bread or a side salad.
Notes
Best Ways to Serve Roasted Vegetable Soup
✔ With Crusty Bread – Perfect for dipping into the creamy soup.
✔ With a Side Salad – A light arugula or Caesar salad pairs beautifully.
✔ As a Starter for Dinner – Serve before a main dish like roasted chicken or pasta.
✔ With a Sprinkle of Parmesan or Feta – Adds a rich, salty contrast.
✔ With a Drizzle of Coconut Milk – For a creamy, dairy-free twist!