Slow Roasted Vegetable Soup
Warm up with a bowl of slow roasted vegetable soup, a comforting and nutrient-packed dish that showcases the deep, caramelized flavors of oven-roasted carrots, red bell peppers, zucchini, and cherry tomatoes. Enhanced with aromatic garlic, red onion, and a blend of dried thyme and rosemary, this soup achieves a perfect balance of smoky sweetness and earthiness. Blended to creamy perfection with vegetable stock, and optionally enriched with silky coconut milk, it’s an inviting, versatile meal that’s both vegan and gluten-free. Finished with a garnish of fresh parsley and ideal alongside crusty bread, this soup is a cozy, flavor-packed option for any season. Whether you’re meal prepping or serving a crowd, this recipe is sure to delight with its wholesome ingredients and vibrant taste!
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Recipe Information
Ingredients
- 4 large carrots
- 2 medium red bell peppers
- 2 medium zucchini
- 1 large red onion
- 6 whole garlic cloves
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable stock
- 0.5 cup coconut milk (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and chop the carrots into 1-inch chunks. Cut the red bell peppers into thick strips and remove the seeds. Slice the zucchini into half-moons. Peel and quarter the red onion. Leave the garlic cloves unpeeled.
Place all the chopped vegetables and whole garlic cloves onto the prepared baking sheet. Add the cherry tomatoes. Drizzle with olive oil and sprinkle with dried thyme, rosemary, salt, and black pepper. Toss everything to coat evenly.
Spread the vegetables into an even layer on the baking sheet and roast in the preheated oven for 45 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the garlic cloves from the roasted vegetables and squeeze the softened garlic out of their skins. Discard the skins and add the garlic back to the vegetables.
Transfer the roasted vegetables to a large pot. Pour in the vegetable stock and bring to a simmer over medium heat. Cook for 10 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches in a blender. Be cautious of steam when blending hot liquids.
If you want a richer soup, stir in coconut milk at this stage. Adjust the seasoning with more salt and pepper if necessary.
Serve the soup hot, garnished with freshly chopped parsley. Pair with crusty bread, if desired, for a complete meal.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8580 mg | 373% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 81.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5312 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
