Delicious Roasted Veggie Soup Recipe for Cozy Evenings
Warm up with this Delicious Roasted Veggie Soup Recipe for Cozy Evenings! This comforting dish combines sweet potatoes, bell peppers, and carrots into a wholesome blend that warms you from the inside out. Perfect for busy weeknights or family gatherings, this soup is not only nutritious but also incredibly easy to make in under an hour. It’s ideal for meal prep—create a big batch and enjoy delicious servings throughout the week. With its delightful flavors and cozy vibe, this soup is sure to become a favorite in your home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large sweet potato
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium carrots
- 3 cloves garlic
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 1 red onion
- 1 liter vegetable stock
Instructions
- Preheat your oven to 200C/400F (fan).
- Chop sweet potato, red and yellow bell peppers, carrots, and peel garlic. Spread on a large baking tray.
- Drizzle with olive oil and season with salt, black pepper, cumin, and paprika. Toss to coat.
- Roast for 20 minutes, turning halfway through.
- Add red onion wedges to the tray and roast for an additional 10-12 minutes.
- Set aside some roasted vegetables for garnish. In a large saucepan, combine roasted veggies and squeeze in roasted garlic. Pour in vegetable stock.
- Bring to a boil, then simmer for five minutes.
- Blend until smooth or chunky based on preference; stir in grated parmesan until melted.
- Serve topped with reserved vegetables, extra parmesan cheese, and fresh thyme.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg