Roasted Summer Vegetable Soup Recipe

Name: Roasted Summer Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots peeled, halved and cut into 2-inch pieces; 4 vine ripened tomatoes quartered and seeded; 2 medium zucchini halved and cut into 1-inch pieces; 1 red bell pepper seeded and sliced; 1/2 white onion or yellow, sliced; 1 tablespoon fresh thyme leaves; 3 cloves garlic peeled; salt; pepper; 2 tablespoons olive oil; 2 cups vegetable broth; 1/2 teaspoon smoked paprika; sour cream or creme fraiche, for serving

Servings: persons

4 carrots peeled, halved and cut into 2-inch pieces
4 vine ripened tomatoes quartered and seeded
2 medium zucchini halved and cut into 1-inch pieces
1 red bell pepper seeded and sliced
1/2 white onion or yellow, sliced
1 tablespoon fresh thyme leaves
3 cloves garlic peeled
salt
pepper
2 tablespoons olive oil
2 cups vegetable broth
1/2 teaspoon smoked paprika
sour cream or creme fraiche, for serving

1
Heat the oven to 400u00b0F. Line a baking sheet with foil.
2
Place the prepared vegetables, thyme leaves, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss.
3
Bake the vegetables 45 to 50 minutes, stirring occasionally until roasted, tender and caramelized.
4
Transfer the vegetables, garlic and thyme to a blender. Add the vegetable or chicken broth, smoked paprika and more salt and pepper to taste. Blend until smooth.
5
Pour the soup into a large saucepan over medium heat. Stir until heated through.
6
Serve in bowls topped with a dollop of sour cream or creme fraiche.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 carrots peeled, halved and cut into 2-inch pieces, 4 vine ripened tomatoes quartered and seeded, 2 medium zucchini halved and cut into 1-inch pieces, 1 red bell pepper seeded and sliced, and more.

Yes, Roasted Summer Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Summer Vegetable Soup

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