Name: Roasted Veg Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups carrots, chopped; 2 cups celery, chopped; 1 large onion, quartered; 3 cloves garlic, peeled; 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 4 cups vegetable broth; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Roasted Veg Soup

Print Recipe

A warm and hearty roasted vegetable soup bursting with natural flavors, perfect for a wholesome and comforting meal.

Author: Duma Ashton
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Roasted
Cuisine: American

Ingredients

Scale

2 cups carrots, chopped
2 cups celery, chopped
1 large onion, quartered
3 cloves garlic, peeled
1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
On a baking sheet, toss carrots, celery, onion, garlic, and butternut squash with olive oil, salt, pepper, and thyme.
Roast the vegetables for 25-30 minutes until tender and slightly caramelized.
Transfer the roasted vegetables to a large pot and add vegetable broth.
Bring to a boil, then reduce heat and simmer for 10 minutes to combine flavors.
Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

Notes

For a creamier texture, stir in a splash of coconut milk or cream before serving.

Find it online: https://dumafoods.com/easy-roasted-veg-soup/