Roasted Vegetable Soup
Perfect for the fall using seasonal vegetables; no cream required.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 red bell pepper
- 3 tomatoes
- 3 carrots
- 2 celery ribs
- 1 ginger cube
- 2 garlic cloves optional
- 1 tsp thyme
- 1/4 cup basil fresh
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 cups vegetable broth or water
- 1 tbsp cooked chickpeas garnish
Instructions
- Preheat oven to 425℉.
- Wash, dry, peel and chop the veggies accordingly. Line a baking tray with parchment paper for easy cleanup.
- Drizzle a tablespoon of olive oil along with salt, pepper and thyme over the vegetables. Toss well to coat the vegetables. Lay the vegetables in a single layer on the prepared baking pan.
- If using garlic, cover the cloves with olive oil and wrap with aluminum foil. Add to baking tray.
- Roast the vegetables for 20-25 minutes, turning once or twice until they are tender and begin to char.
- Remove the skins from the garlic by squeezing each clove gently.
- Take roasted veggies, roasted garlic, spices, ginger, basil, vegetable broth and add to Vitamix and use the soup setting. Alternatively, you can place in soup pot and use an immersion blender. Puree until smooth and creamy. You can let it simmer on low medium heat.
- When ready to serve, garnish with cooked chickpeas for added protein and extra basil or thyme.
- Enjoy with warm crusty bread.
Notes
This recipe can easily be made without garlic. You can easily freeze soup for later use.
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