Roasted Vegetable Soup
A comforting and creamy soup made with roasted vegetables, perfect for chilly days.
Ingredients
Vegetables
- 2 cups roasted vegetables (carrots, bell peppers, zucchini, onions) Use whatever seasonal or leftover vegetables available.
Soup Base
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free option.
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Fresh herbs For garnish (optional).
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss your choice of vegetables with olive oil, salt, and pepper, spreading them on a baking sheet. Roast in the oven for about 25-30 minutes, until they’re tender and caramelized.
Cooking
- In a large pot, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the roasted vegetables and vegetable broth to the pot. Bring it to a simmer and cook for about 10 minutes.
- Use an immersion blender, or carefully transfer the mixture to a blender in batches, and blend until the soup reaches a creamy consistency.
- Stir in the heavy cream (or coconut milk) and smoked paprika, seasoning with salt and pepper to taste.
- Heat through once more and serve hot, garnished with fresh herbs if desired.
Notes
This soup is great for meal prep and can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months. Thaw overnight in the fridge and reheat on the stove over low heat until warmed through.