Creamy Roasted Vegetable Soup: A Cozy Ultimate Recipe

Creamy Roasted Vegetable Soup: An incredible ultimate recipe blending seasonal sweetness into a silky delight perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

4 cups Seasonal Vegetables (carrots, zucchini, bell peppers, squash) Use your favorites as substitutes.
2 tablespoons Olive Oil Avocado oil can be used as an alternative.
3 cloves Garlic Fresh garlic preferred; use garlic powder if necessary.
4 cups Vegetable Broth Homemade or store-bought.
1 cup Heavy Cream Coconut milk for a vegan option or cashew cream for nut-free.
to taste Spices (Salt, Pepper, Thyme) Adjust according to your preferences.

Equipment

Oven
Mixing bowl
Baking Sheet
Parchment paper
Large pot
Immersion blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Chop the seasonal vegetables into equal-sized pieces and toss with olive oil, salt, pepper, and thyme.
Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and golden.
Transfer roasted vegetables to a large pot and add vegetable broth. Simmer for 5-10 minutes.
Blend the soup until smooth, or leave it chunky to your preference.
Stir in heavy cream (or substitute) and warm on low heat.
Season to taste, serve hot, and garnish as desired.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 15gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months, and reheat gently to maintain creaminess.

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