This creamy roasted vegetable soup has fiery, rich flavors and a smooth, pureed texture. Filled with carrots, tomatoes, zucchini, and more, this soup is the perfect comforting yet nutritious lunch or dinner for cold, rainy days. And the best part is that it's easy to prepare! It's suitable for vegan, paleo, and dairy-free diets.
Pre-heat the oven to 400°F. Line a baking tray with parchment paper.
Chop the vegetables to even sizes and place them on the tray and brush with olive oil.
Sprinkle the vegetables with oregano, salt and pepper.
Roast for 25 minutes at 400F. While the vegetables are cooking, heat the broth on the stovetop.
Once the roasted vegetables are done, add them to the heated broth and puree with an immersion blender.
Another option is to transfer the vegetables to a high-speed blender and add the heated broth then process until smooth. Be sure not to heat the broth too much if using a regular blender.
Add the butter or oil and stir until it melts. Then puree once more.
Season with salt and pepper, to taste. Add the cayenne.
Top with fresh parsley to serve.
Notes
You can adjust quantities according to your taste: use only half of the zucchini or add an extra carrot or more parsnips or tomatoes. Omit the bell peppers. It's entirely up to you. This is a very flexible recipe!
Some other tailoring you can do is use the herbs and spices you love. If you don't like spicy, ditch the cayenne pepper.
If you don't have any parsnips at home, you can substitute a medium potato. Potatoes won't have the same sharp flavor that the parsnip does, but it will help add to the creaminess of the soup.
If you're a garlic-lover, you can add some garlic cloves to the roasting pan along with the other veggies to add to the soup.
This is a great recipe to batch-cook and freeze. You can double the recipe and save some in the freezer for later!