Are you ready to warm up your winter nights with a bowl of deliciousness? Let me introduce you to a cozy masterpiece: Roasted Vegetable Soup! This delightful creation not only soothes your soul but also offers a parade of flavors just waiting to dance on your taste buds. So, grab your apron and let’s get cooking!
Roasted Vegetable Soup
This soup is like a hug in a bowl! It’s packed with vibrant vegetables, rich flavors, and a touch of magic that turns a simple meal into a culinary wonder. Plus, it’s super easy to make—perfect for a weekday dinner after a long day.
Ingredients
- 2 cups carrots, diced
- 2 cups bell peppers, chopped (any color you like!)
- 1 cup zucchini, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- First, preheat that oven of yours to a sizzling 400°F (200°C). We want our veggies to roast just right!
- Next, toss those diced carrots, bell peppers, zucchini, and onion in a big bowl. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, then give it a good mix. Spread them out on a baking sheet like they’re ready for a wild party.
- Roast those glorious veggies in the oven for about 25-30 minutes, or until they’re golden-brown and smelling like heaven.
- While your veggies are getting their roast on, heat a large pot over medium heat. Add the garlic and let it sauté for a couple of minutes until it’s fragrant. Just be careful not to burn it; we want delicious, not charred!
- Once the veggies are done roasting, toss them into the pot with the garlic. Add the vegetable broth and bay leaf. Bring it all to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes. This is where all the flavors mingle and become best buddies!
- After all that simmering, remove the bay leaf and blend the soup to your desired consistency. You can use an immersion blender or transfer batches to a regular blender. Just be careful; hot soup can lead to a splattery kitchen scene!
- Season again with salt and pepper to taste, and garnish with fresh parsley if you’re feeling fancy.
- Serve hot and enjoy the wave of deliciousness. Your taste buds will thank you!
This roasted vegetable soup is not just a meal; it’s a celebration of flavors! Pair it with some crusty bread or a fabulous salad for the ultimate feast. Bon appétit and happy cooking!
source: www.kitchensanctuary.com
