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roasted-vegetable-soup-recipe

Roasted Vegetable Soup Recipe

A hearty and delicious vegan roasted vegetable soup.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups Carrots, chopped
  • 2 cups Potatoes, chopped
  • 1 cup Onion, chopped
  • 1 cup Bell Pepper, chopped
  • 4 cups Vegetable Broth
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 cloves Garlic, minced

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place chopped carrots, potatoes, onion, and bell pepper on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
  3. Roast in preheated oven for 25-30 minutes, or until vegetables are tender and slightly caramelized.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 10 minutes. Use a blender to puree the soup until smooth.
  6. Adjust seasoning with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg

Keywords

Soup, Vegan
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