Savory Roasted Autumn Vegetable Soup
Savory Roasted Autumn Vegetable Soup
ingredients
- 2 bell peppers, seeded and quartered
- 4 carrots, peeled and chopped
- 1 large red onion, thinly sliced
- 4 cloves of garlic, minced
- 4 tablespoons olive oil, divided
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 tablespoon balsamic vinegar (optional, for added depth)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, toss bell peppers, carrots, and red onion with 2 tablespoons of olive oil, garlic, thyme, smoked paprika, salt, and pepper. Add balsamic vinegar if desired.
- 3.
Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly charred.
- 4.
Transfer the roasted vegetables to a large pot and add the vegetable broth.
- 5.
Bring to a boil, then reduce heat and simmer for 10 minutes to meld the flavors.
- 6.
Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- 7.
Return the pot to the stove and heat over medium-low heat. Adjust the seasoning if needed.
- 8.
Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil, and garnish with fresh parsley.
- 9.
Serve hot and enjoy the comforting and savory flavors of this nourishing roasted autumn vegetable soup.
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