Blended Baked Vegetable Soup
Ingredients:
2 large carrots, peeled and chopped
1 zucchini, chopped
1 bell pepper, chopped
1 medium onion, quartered
3 garlic cloves, peeled
3 large tomatoes, halved
1 medium sweet potato, peeled and chopped
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried thyme or rosemary (optional)
4 cups vegetable broth
Fresh herbs for garnish (optional)
Instructions:
Preheat Oven: Set the oven to 400°F (200°C).
Prepare Vegetables: Place the carrots, zucchini, bell pepper, onion, garlic, tomatoes, and sweet potato on a large baking tray. Drizzle with olive oil, and sprinkle with salt, pepper, and thyme or rosemary.
Roast the Vegetables: Roast the vegetables for 30-35 minutes, until they are tender and slightly caramelized.
Blend the Vegetables: Once roasted, transfer the vegetables to a blender or food processor. Add 2 cups of vegetable broth and blend until smooth. You can work in batches if needed.
Simmer the Soup: Pour the blended vegetables into a large pot. Add the remaining 2 cups of vegetable broth and bring to a simmer over medium heat. Adjust the consistency by adding more broth or water if the soup is too thick.
Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh herbs like parsley or cilantro if desired.
Enjoy: Serve hot with a side of crusty bread or crackers.
