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Creamy Roasted Vegetable Soup
1 hServes 4Nutri-Score A€
A
1 h
1 hCreamy Roasted Vegetable Soup
what you need
Ingredients
roma tomatoes (halved)Produce6 pieces- carrots (peeled and halved)Produce4 pieces
red pepper (cut into quarters)Produce1 piece
white onion (halved)Produce1 piece
garlic bulbs (top sliced off)Produce2 pieces- yellow zucchini (sliced)Produce1 piece
- green zucchini (sliced)Produce1 piece
olive oilPantry30 ml
saltSpices5 g
black pepperSpices2 g
dried basilSpices2 g- Italian seasoningSpices1 g
- dried oreganoSpices1 g
water (boiling)Other600 ml
milk or coconut milkDairy240 ml- fresh basil (handful)Produce15 g
per serving
Nutrition
170kcal
- Carbs
- 20 g
- Proteins
- 4 g
- Fat
- 9 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot
step by step
Method
- Step 1
Prepare and season the vegetables
- Preheat the oven to 200 °C.
- Arrange the tomatoes, carrots, red pepper, onion, garlic bulbs and both zucchinis on a baking tray.
- Drizzle with olive oil and season with salt, pepper, dried basil, Italian seasoning and oregano.
- Step 2
Roast the vegetables
- Roast until the vegetables are tender and lightly caramelized.
- Step 3
Blend the soup
- Squeeze the roasted garlic out of the bulbs and transfer all the roasted vegetables to a pot.
- Add the boiling water and blend until smooth.
- Step 4
Add the milk and finish
- Stir in the milk and warm through gently.
- Adjust the seasoning and serve with fresh basil.