Gluten-Free Roasted Vegetable Soup For Spring Dinner
A delicious and nutritious roasted vegetable soup perfect for a spring dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (basil, thyme) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the diced onion and minced garlic until fragrant.
- Add the roasted vegetables and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with fresh herbs.
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Notes
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- For a creamier texture, add a splash of coconut milk.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg