Description
This comforting roasted vegetable soup is packed with rich flavors and comes together in under an hour, perfect for a cozy meal any day.
Ingredients
Scale
- Vegetables
- 3 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 small butternut squash, peeled, seeded, and diced
- 1 large red onion, peeled and quartered
- 3 cloves garlic, peeled
- Olive Oil & Seasonings
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Soup Base
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup water
- Optional Garnish
- Fresh parsley, chopped
- Crusty bread for serving
Instructions
- Preparation:
- Preheat oven to 400°F (200°C).
- Toss carrots, parsnips, butternut squash, red onion, and garlic cloves with olive oil, thyme, rosemary, salt, and pepper on a large baking sheet.
- Roast vegetables for about 30 minutes, until tender and caramelized, stirring halfway through.
- Cooking the Soup:
- Transfer roasted vegetables to a large pot.
- Add vegetable broth, diced tomatoes with juices, and water.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes to combine flavors.
- Blending:
- Use an immersion blender to puree soup until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to pot.
- Final Touches:
- Adjust seasoning with salt and pepper as needed.
- Serve hot garnished with chopped fresh parsley and crusty bread on the side.