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Roasted Vegetable Soup

A vibrant bowl of roasted vegetable soup topped with colorful bell pepper chunks and served with toasted bread slices.
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A creamy blended soup made from deeply flavored roasted vegetables, perfect for batch cooking and freezing.

Ingredients

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  • 2 lbs mixed vegetables (e.g., carrots, sweet potatoes, bell peppers, onion, garlic)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups vegetable broth
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1 tbsp lemon juice
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop your mixed vegetables into roughly equal-sized pieces.
  3. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
  4. Roast for 25-30 minutes, or until tender and slightly caramelized.
  5. Transfer the roasted vegetables to a blender.
  6. Add vegetable broth, almond milk, and lemon juice to the blender.
  7. Blend until smooth and creamy.
  8. Heat the soup gently in a pot over medium heat, do not boil.
  9. Serve hot, garnished with fresh herbs if desired.

Notes

  • For deeper flavor, use a mix of root vegetables and aromatics like onions and garlic.
  • To make it vegan, ensure your vegetable broth is vegan.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Reheat gently on the stovetop or in the microwave.

Nutrition

Find it online: https://dishicious.com/roasted-vegetable-soup-one-pan-comfort/