Description
A delicious and healthy roasted vegetable soup that’s perfect for any season.
Ingredients
Scale
- 2 red bell peppers, roughly chopped
- 3 carrots, peeled and chopped
- 2 red onions, quartered
- 2 garlic cloves, peeled
- 4 vine tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- 500 ml vegetable stock
- Optional: chili flakes for extra heat
Instructions
- Preheat your oven to 200°C (fan). On a large baking tray, spread out your chopped red peppers, carrots, onions, garlic cloves, and halved tomatoes. Drizzle everything with olive oil, then sprinkle paprika, oregano, salt, and pepper. Toss to coat well.
- Roast in the oven for 35–40 minutes, or until the vegetables are beautifully golden and soft. You’re looking for slight charring around the edges—that’s where the flavor lives.
- Transfer the roasted vegetables to a blender or use an immersion blender in a deep pot. Add your hot vegetable stock and blend until smooth and creamy. Adjust consistency with a little more stock or water if needed.
- Taste and adjust seasoning. If you like a bit of spice, a pinch of chili flakes goes a long way. Serve warm, garnished with a swirl of olive oil or fresh herbs if desired.
Notes
- For added texture, consider topping the soup with croutons or a sprinkle of toasted seeds.
- This soup can be easily frozen, making it a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Oven Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg