Roasted Vegetable Soup
by: claire cary
This roasted vegetable soup is packed with flavor, so easy to make and one of the best ways to get a hearty serving of veggies in the winter! It's vegetarian and vegan friendly and incredibly versatile.
Ingredients
- 2 large carrots
- 1 yellow onion
- 2 ½ cups cubed butternut squash
- 1 pint grape or cherry tomatoes
- 2 cups cauliflower florets
- 1 zucchini sliced
- 1 head garlic
- 2 tablespoons olive oil
- 2-3 cups low sodium vegetable or chicken broth
- 3 tablespoons grated parmesan cheese
- 1 teaspoon salt
- 1/2-3/4 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the carrots and onion and cut into chunks. Add to a baking sheet lined with parchment paper.
- Add in the butternut squash, tomatoes, cauliflower and zucchini. Cut the top of the garlic head off so the individual cloves are exposed. Add to the baking sheet.
- Drizzle everything with the olive oil. Add to the oven and roast for 45 minutes or until the carrots are fork tender.
- Remove from the oven and add everything aside from the garlic to a blender. When the garlic is cool enough to handle, either squeeze out the cloves or pick them out from the skin. Add to the blender along with the broth, parmesan, salt, pepper and oregano.
- Blend until completely smooth. It helps to keep the lid on your blender slightly ajar to let the heat escape, and start the blender really low.
- Transfer to a pot to keep warm. Taste and adjust seasonings as desired. Serve with a drizzle of heavy cream, pumpkin seeds, fresh herbs and your favorite bread. Enjoy!
Notes
Start with 2 cups of broth and add more as needed to thin. I ended up using close to 3. But you can add even more if you prefer a thinner consistency.
I used low sodium broth, if you only have regular just decrease the added salt by about half!
Serving: 1.5cups / Calories: 203kcal / Carbohydrates: 28g / Protein: 6g / Fat: 9g / Saturated Fat: 2g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 5g / Cholesterol: 6mg / Sodium: 1139mg / Potassium: 1081mg / Fiber: 6g / Sugar: 11g / Vitamin A: 16436IU / Vitamin C: 74mg / Calcium: 143mg / Iron: 2mg
