Name: Roasted Veg Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups carrots, chopped; 2 cups celery, chopped; 1 large onion, quartered; 3 cloves garlic, peeled; 2 cups butternut squash, cubed; 2 tablespoons olive oil; 4 cups vegetable broth; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Roasted Veg Soup

Print Recipe

A hearty and flavorful roasted vegetable soup that’s perfect for cozy meals, blending caramelized veggies into a creamy, comforting bowl.

Author: Vienna Ellis
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Roasted
Cuisine: American

Ingredients

Scale

2 cups carrots, chopped
2 cups celery, chopped
1 large onion, quartered
3 cloves garlic, peeled
2 cups butternut squash, cubed
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss carrots, celery, onion, garlic, and butternut squash with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
Transfer roasted vegetables to a large pot and add vegetable broth and dried thyme.
Simmer for 10 minutes to blend flavors.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley.

Notes

For extra creaminess, stir in a splash of coconut milk or a dollop of sour cream before serving.

Find it online: https://momsgate.com/roasted-veg-soup/