Hey, y’all! Today we’re diving into the heart of comfort food with a delightful Roasted Vegetable Soup that’s bound to warm your soul. This recipe is not only tasty but also brings a little sunshine to your dinner table. Let’s get cookin’!
Roasted Vegetable Soup - Nicky’s Kitchen Sanctuary
Check out this beautiful image of what we’re about to whip up:
Here’s what you’ll need for this flavorful feast:
Ingredients:
- 1 large onion, chopped
- 2 bell peppers, chopped
- 2 medium carrots, chopped
- 2 medium zucchinis, chopped
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 400°F (200°C).
- Grab a large mixing bowl and toss together the chopped onion, bell peppers, carrots, zucchinis, cherry tomatoes, and garlic with the olive oil, thyme, basil, salt, and pepper.
- Spread the vegetable mix onto a baking sheet in a single layer. Roast for about 25-30 minutes or until they’re tender and a little caramelized, stirring halfway through.
- While the vegetables are roasting, pour the vegetable broth into a large pot over medium heat.
- Once the veggies are done roasting, transfer them to the pot with the broth. Bring it to a gentle simmer.
- Using an immersion blender, blend the soup until you reach your desired consistency. If you don’t have one, carefully transfer it in batches to a regular blender.
- Taste, and adjust the seasoning if needed. Let it simmer for another 5-10 minutes to allow those flavors to meld even more.
- Serve hot with some crusty bread on the side or a sprinkle of fresh herbs on top, if you like!
And there you have it! A lovely bowl of roasted veggie goodness that’s perfect for any occasion. Enjoy every sip of this deliciousness!
Roasted Veg Soup Recipes That Comfort
source = www.kitchensanctuary.com
