Roasted Veggie Soup

This hearty roasted vegetable soup delivers the warm, rich flavor of slow-roasted vegetables blended into a creamy, wholesome broth. By roasting the vegetables first, their natural sweetness is enhanced, giving the soup a deep, comforting taste that’s both rustic and refined. Perfect for chilly evenings, meatless Mondays, or when you want to pack in more vegetables without sacrificing flavor, this soup is easy to prepare and endlessly customizable.

Ingredients (Serves 6)

• 4 cups mixed vegetables (such as carrots, bell peppers, zucchini, and tomatoes), roughly chopped

• 1 large onion, quartered

• 4 garlic cloves, peeled

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin (optional)

• Salt and black pepper, to taste

• 4 cups vegetable broth (or use part water if desired)

• 1 tablespoon tomato paste

• 1 teaspoon dried thyme or a few sprigs of fresh thyme

• Optional: splash of cream or unsweetened plant-based milk for extra richness
  
  

Optional Garnishes:

• Fresh chopped parsley, basil, or chives

• Drizzle of olive oil or a swirl of cream/yogurt

• Crunchy croutons or toasted bread slices

Instructions

1. Roast the vegetables
   Preheat your oven to 200°C (400°F). In a large bowl, toss the chopped vegetables and garlic cloves with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25–30 minutes or until the vegetables are tender and slightly browned.

2. Transfer and simmer
   Once roasted, transfer the vegetables to a large soup pot. Add the vegetable broth, tomato paste, and thyme. Bring everything to a boil, then reduce heat and let it simmer gently for about 10 minutes to allow the flavors to blend.

3. Blend the soup
   Use an immersion blender directly in the pot, or carefully transfer the mixture in batches to a countertop blender. Blend until smooth and creamy. If the soup is too thick, add more broth or water to reach your desired consistency.

4. Adjust and serve
   Taste the soup and adjust salt or seasonings if needed. Stir in a splash of cream or milk for added richness, if desired. Serve hot, garnished with herbs, croutons, or a swirl of cream.
   
   

Serving Suggestions

• Serve as a cozy starter or a main course with warm crusty bread.

• Great alongside grilled cheese or a light salad.

• Can be portioned into jars or containers for a make-ahead lunch or freezer-friendly meal.

• For an elegant presentation, top with microgreens, toasted seeds, or roasted chickpeas.
  
  

Nutritional Information (Per Serving – Approximate)

• Calories: 120 kcal

• Total Fat: 5 g

• Saturated Fat: 0.7 g

• Cholesterol: 0 mg

• Sodium: 600 mg

• Carbohydrates: 18 g

• Fiber: 4 g

• Sugar: 7 g

• Protein: 3 g
  
  

(Values are approximate and may vary based on the types of vegetables and broth used.)