Roasted Vegetable Soup – Smooth and Creamy Fall Favorite
Roasted Vegetable Soup: Smooth and Creamy features caramelized vegetables blended into a velvety, comforting bowl of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
3 carrots chopped
2 medium Yukon Gold potatoes peeled and cubed
1 large onion chopped
1 red bell pepper chopped
4 cloves garlic peeled
2 tablespoons olive oil
4 cups vegetable broth
1/2 cup heavy cream optional
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme optional
Instructions
-
Preheat oven to 400°F and line baking sheet with parchment.
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Toss chopped vegetables and garlic with olive oil, salt, pepper, and thyme.
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Spread in single layer and roast 30 to 40 minutes until tender and lightly browned.
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Transfer vegetables to large pot and add vegetable broth.
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Simmer 5 to 10 minutes.
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Blend until smooth using immersion or countertop blender.
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Stir in heavy cream if desired and adjust seasoning.
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Serve hot.
Notes
Avoid overcrowding vegetables while roasting.
Blend thoroughly for smooth texture.
Adjust broth for desired thickness.