This smooth, velvety soup is so good! With tomatoes, red bell peppers, zucchini, carrots, and garlic, it's packed full of good stuff, tastes amazing, and is SO easy to make.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 6Servings
Calories: 112kcal
Ingredients
3red bell peppers
4Roma tomatoes
1poundzucchini
6ouncesbaby carrots
1yellow onion
1head of garlic
2tablespoonsolive oil
2cupschicken broth
1cuphalf and halfplus more for garnish
1teaspoonsalt
1/2teaspoonground black pepper
1/2teaspoondried thyme
1/4teaspoonnutmeg
Instructions
Preheat oven to 400˚F.
Prepare vegetables:Cut the bell peppers from stem and remove seeds.Cut the ends off the zucchini and slice in halfCut tomatoes in halfCut bottom off of the bulb of garlicRemove skin and cut onion in quarters
Arrange all vegetables in a single layer on a large sheet pan. Drizzle with olive oil.
Bake for 40-50 minutes or until vegetables (including carrots) are fork tender and peppers are starting to brown on the edges.
Once done, remove from the oven and transfer all vegetables to the blender. Squeeze the garlic from the bulb into the blender.
Add broth, half and half, salt, pepper thyme, and nutmeg. Blend until completely smooth.
Serve warm with a drizzle of half and half and a sprig of fresh thyme for garnish.
Notes
Yield: About 10 cups.How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days. How to Freeze: This Roasted Veggie Soup recipe freezes well. It can be frozen after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.How to Reheat: This can be reheated in the microwave in 30 second increments (stir in between heating) or simmered gently on the stovetop until warmed through.