Description
A creamy and comforting roasted vegetable soup that is perfect for chilly days.
Ingredients
Scale
- 4 cups fresh celery, chopped (about 4 stalks)
- 2 cups Yukon Gold potatoes, diced (about 2 medium potatoes)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Chop celery, potatoes, and onion into bite-sized pieces.
- In a large bowl, toss chopped vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the veggies on a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- In a pot over medium heat, sauté minced garlic in a splash of olive oil until fragrant.
- Add roasted vegetables and vegetable broth to the pot; bring to a simmer.
- Blend the soup with an immersion blender until smooth; stir in cream or coconut milk.
Notes
- This soup can be made vegan by using coconut milk instead of heavy cream.
- Experiment with other vegetables like carrots or bell peppers for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 22 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 30 mg