Ingredients
Scale
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 carrots, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3 cups vegetable broth (low-sodium)
- 1/2 teaspoon dried thyme
- Optional: 1/4 cup grated cheese (or vegan alternative)
- Optional: 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chopped vegetables and unpeeled garlic on the sheet, drizzle with olive oil, and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss to combine and roast for about 25–30 minutes, flipping halfway through.
- After roasting, peel the garlic and transfer all the vegetables to a blender. Add the vegetable broth and dried thyme, then blend until smooth.
- Pour the blended soup back into a pot and simmer for 5–10 minutes to meld the flavors. Adjust seasoning with more salt, pepper, or lemon juice as desired.
- Ladle into bowls and garnish as desired, with fresh herbs, olive oil, or vegan cheese.
Notes
For a spicier version, add red pepper flakes while roasting. This soup can easily be customized with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg