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Cozy Roasted Veggie Soup

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A velvety, creamy roasted vegetable soup packed with a variety of fresh vegetables like red bell peppers, tomatoes, zucchini, carrots, and garlic, roasted to bring out their natural sweetness and blended into a comforting soup ready in under one hour.

Ingredients

Scale
  • 3 red bell peppers, seeded and quartered
  • 3 Roma tomatoes, quartered
  • 3 zucchini, halved
  • 1 cup baby carrots
  • 1 yellow onion, quartered
  • 1 whole head of garlic
  • 3 tablespoons olive oil
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1/2 cup half and half
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place red bell peppers, Roma tomatoes, zucchini, baby carrots, quartered onion, and whole head of garlic on a large baking sheet.
  3. Drizzle vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Roast vegetables in the oven for 35-40 minutes, turning halfway through, until tender and caramelized.
  5. Remove garlic from the head and squeeze out the softened cloves.
  6. Transfer roasted vegetables and garlic to a large pot. Add chicken broth, thyme, nutmeg, salt, and pepper.
  7. Bring to a simmer over medium heat and cook for 10 minutes to blend flavors.
  8. Using an immersion blender or regular blender in batches, puree the soup until smooth.
  9. Stir in half and half and heat through without boiling.
  10. Adjust seasoning with salt and pepper as needed. Serve hot.

Notes

Roasting the vegetables enhances their natural sweetness and depth of flavor, making this soup especially cozy and comforting. For a vegan version, substitute half and half with coconut milk or a plant-based cream and use vegetable broth. This soup tastes even better the next day as the flavors meld.

Nutrition

Find it online: https://www.rapidrecipes.blog/cozy-roasted-veggie-soup-under-hour/