Creamy Roasted Vegetable Soup
This creamy soup is filled with flavorful roasted vegetables and a hint of thyme. It's a comforting meal that's perfect for a cold winter day. Serve it with a side of crusty bread for dipping and you have a satisfying meal that will warm you from the inside out.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a large roasting pan, toss the carrots, parsnips, turnips, onion, and garlic with the olive oil. Roast for 30-35 minutes, or until the vegetables are tender and starting to brown.
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Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable stock, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
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Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat until the soup is hot and creamy.
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Serve the soup hot, with a side of crusty bread for dipping.
Servings 6
- Amount Per Serving
- Calories 233kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 9g45%
- Cholesterol 53mg18%
- Sodium 491mg21%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
