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A warm bowl of creamy orange roasted vegetable soup topped with fresh herbs and black pepper.

Roasted Vegetable Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 245 kcal

Ingredients
  

  • 500 g butternut squash, peeled and cubed 2cm
  • 2 large carrots , peeled and sliced 1cm
  • 1 large red bell pepper, deseeded and chopped
  • 1 medium red onion, cut into wedges
  • 4 cloves garlic , skin-on
  • 45 ml extra virgin olive oil
  • 5 g dried thyme
  • 5 g kosher salt
  • 2 g cracked black pepper
  • 1 L low -sodium vegetable stock
  • 15 ml fresh lemon juice

Instructions
 

  • Preheat convection oven to 200°C (400°F).
  • In a large mixing bowl, toss squash, carrots, peppers, and onion with olive oil, thyme, salt, and pepper until evenly coated.
  • Spread vegetables in a single layer on a parchment-lined sheet pan.
  • Wrap garlic cloves in a small foil pouch and place on the pan with the vegetables.
  • Roast for 35 minutes or until vegetables exhibit significant browning and are tender to a knife point.
  • Remove from oven and allow to cool slightly; extract roasted garlic from skins and discard skins.
  • Transfer roasted vegetables and garlic into a heavy-bottomed stockpot over medium heat.
  • Add vegetable stock and bring to a simmer, maintaining temperature for 5 minutes to incorporate flavors.
  • Use a high-speed immersion blender to process the mixture until a completely smooth, homogenous consistency is achieved.
  • Incorporate lemon juice and perform a final seasoning check before service.