Description
This roasted vegetable soup brings warmth and comfort with its deep, naturally enhanced flavors. Simple ingredients turn into an aromatic, velvety bowl thanks to oven roasting, which amplifies every note and adds irresistible richness.
Ingredients
Scale
- 2 chopped carrots
- 1/2 butternut squash
- 1 chopped parsnip
- 1 onion, peeled and halved
- 1 large potato
- 1 tbsp olive oil (for roasting)
- 1 tsp dried oregano
- 4 cups vegetable broth
- 1 tbsp olive oil (optional, for blending)
- 2 tbsp chopped fresh parsley
- Salt and freshly ground pepper
- 1/2 tsp cayenne pepper (optional)
Instructions
- Preheat the oven to 400°F (200°C) : Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Cut the vegetables into even pieces : Consistent size ensures they roast evenly. Spread them out on the baking sheet and drizzle with olive oil.
- Season generously : Sprinkle oregano, salt, and pepper over the vegetables to infuse flavor as they roast.
- Roast for about 25 minutes : Vegetables should be tender, slightly caramelized, and golden around the edges.
Meanwhile, warm the vegetable broth in a large pot. - Transfer roasted vegetables to the broth : Simmer for 5 minutes to blend the flavors, then purée with an immersion blender until perfectly smooth.
- Stir in a tablespoon of butter : It melts into the soup, giving it a luxurious, silky texture.
- Taste and adjust : Add more salt, pepper, or cayenne for a hint of heat if desired.
- Serve warm : Finish with fresh parsley for color and freshness.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: soup
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal