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.
Preheat the oven to 400°F (200°C).
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.
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.
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat until the soup is hot and creamy.
Serve the soup hot, with a side of crusty bread for dipping.
- 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.