Roasted Vegetable Soup: 10-Veggie Cozy Immune-Boosting Bowl
A hearty, wholesome roasted vegetable soup packed with ten flavorful veggies, blended into a silky, comforting bowl perfect for chilly nights or clean eating days.
Ingredients
2 carrots, peeled and chopped
1 sweet potato, peeled and cubed
1 red bell pepper, sliced
1 zucchini, sliced
1 small cauliflower head, chopped
1 onion, chopped
1 celery stalk, chopped
2 Roma tomatoes, halved
4 garlic cloves, unpeeled
3 tbsp olive oil
1 tsp dried thyme
½ tsp smoked paprika
Salt and pepper to taste
4–5 cups vegetable broth
Optional: spinach, coconut milk, chili flakes
Instructions
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Preheat oven to 425°F. Line 2 baking sheets with parchment.
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Arrange chopped veggies and garlic on trays. Drizzle with olive oil and season with herbs and spices.
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Roast for 25–30 minutes until golden and tender.
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Squeeze garlic from skins and transfer all veggies to a large pot.
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Add broth and simmer 10–15 minutes.
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Blend until smooth with immersion blender or in batches.
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Stir in optional greens or coconut milk. Taste and adjust seasoning.
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Serve hot, garnished with fresh herbs or a swirl of oil.
Notes
Use any mix of seasonal vegetables. Great for freezing. Add beans or grains for extra protein and fiber.