Description
A simple and healthy soup made with roasted vegetables cooked on a sheet pan for easy preparation and deep flavor.
Ingredients
- 2 cups diced carrots
- 2 cups diced sweet potatoes
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots, sweet potatoes, zucchini, bell peppers, onion, and garlic with olive oil, salt, pepper, and thyme.
- Spread vegetables evenly on a sheet pan.
- Roast for 25-30 minutes until tender.
- Transfer roasted vegetables to a pot.
- Add vegetable broth and simmer for 10 minutes.
- Blend soup until smooth or leave chunky.
- Serve warm.
Notes
- Adjust seasoning to taste.
- Use any seasonal vegetables you prefer.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting
- Cuisine: International