Roast Vegetable Soup

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Roast Vegetable Soup

Roast Vegetable Soup is filled with all your favorite vegetables and is so easy to make. The roasted vegetables give it a warm caramelized flavor to keep your family toasty all winter long!

Prep Time35

Cook Time15

Total Time50

Course: Main Dish

Cuisine: American

Servings:

Calories: 173kcal

Author: Catherine McCord

Ingredients

2 large carrots, peeled and cut into 1 inch chunks
1 1/2 cup cauliflower florets
2 cups butternut squash, peeled and cut into 1 inch chunks
1 large shallot, peeled and quartered
1 large garlic clove, peeled
1 tablespoon olive oil, plus more for drizzling if desired
1 teaspoon salt
1/2 teaspoon cumin powder
32 oz chicken or vegetable stock
cilantro for topping

Instructions

Preheat oven to 400 degrees.
Place first 5 ingredients on a baking sheet. Drizzle with olive oil and salt.
Roast vegetables for 30-35 minutes or until golden and tender.
Place roast vegetables, cumin and broth in a soup pot. Cover. Bring to a boil, reduce to a simmer for 15 minutes.
Using a blender or hand immersion blender, puree the soup until smooth.
Sprinkle with cilantro and top with greek yogurt and olive oil if desired.

Notes

If using a Philips Soup maker, place roast vegetables, cumin and broth in soup maker, cook for 15 minutes and puree.

Nutrition

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