This creamy roasted vegetable soup has firey rich flavors and a smooth pureed texture. Filled with carrots, tomato, 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.
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