Creamy Roasted Vegetable Soup for Cozy Comfort Dining
Enjoy a comforting bowl of Creamy Roasted Vegetable Soup packed with seasonal flavors and creamy goodness.
Equipment
- Oven
- Baking sheet
- large bowl
- Large pot
- Immersion Blender
Ingredients
For the Vegetables
- 4 cups Mixed Seasonal Vegetables e.g., carrots, bell peppers, zucchini
- 2 tablespoons Olive Oil for richness and caramelization
For the Seasoning
- 1 teaspoon Salt sea salt recommended
- 1 teaspoon Pepper freshly cracked black pepper
- 1 teaspoon Garlic Powder for a hint of garlicky warmth
- ½ teaspoon Onion Powder for gentle sweetness
For the Soup Base
- 4 cups Vegetable Broth homemade or store-bought
- 1 cup Heavy Cream for a creamy texture
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss your mixed seasonal vegetables with olive oil, salt, pepper, garlic powder, and onion powder.
- Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot and add vegetable broth. Simmer for about 5 minutes.
- Blend the mixture until smooth and creamy using an immersion blender.
- Stir in the heavy cream gently over low heat until warmed through.
- Taste and adjust seasoning as needed before serving hot.
Notes
Pair the soup with crusty bread or a fresh salad for a complete meal. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 4000IUVitamin C: 30mgCalcium: 80mgIron: 1mg
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