Description
A simple and nutritious soup made with roasted vegetables cooked on a sheet pan for deep flavor. Perfect for a quick, healthy meal.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots, celery, onion, and garlic with olive oil, thyme, salt, and pepper.
- Spread evenly on a sheet pan and roast for 25 minutes until tender.
- Transfer roasted vegetables to a pot, add vegetable broth, and simmer for 10 minutes.
- Blend until smooth or leave chunky as preferred.
- Adjust seasoning and serve hot.
Notes
- Use fresh vegetables for the best flavor.
- Adjust broth quantity for desired consistency.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: International