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Roasted Vegetable Soup Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 lbs mixed root vegetables (carrots, parsnips, sweet potato), cut into 1-inch chunks
  • 1 large red bell pepper, seeded and quartered
  • 1 medium yellow onion, cut into wedges
  • 4 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups vegetable broth
  • 1 tbsp apple cider vinegar
  • Fresh thyme sprigs (optional)

Method
 

  1. Preheat oven to 425°F (220°C). Toss vegetables, bell pepper, onion, and garlic with oil, salt, and pepper on a sheet pan. Roast 30-35 minutes until browned and tender.
  2. Squeeze garlic from skins into a large pot. Add all roasted vegetables.
  3. Pour in broth and simmer over medium heat for 10 minutes.
  4. Blend until smooth, stir in vinegar, and adjust seasoning. Serve with thyme and a drizzle of oil.

Notes

If you want a thinner soup, add a little extra broth when blending. The roasted flavor is best the next day, so don’t hesitate to make it ahead.