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Roasted Vegetable Bisque – Warm, Wholesome & Smooth

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Roasted Veggie Soup is a creamy, plant-based dish made with caramelized root vegetables, garlic, and herbs. Full of flavor and nutrition, it’s perfect for cozy meals or make-ahead lunches.

Ingredients

Scale

  • 2 carrots, peeled and chopped

  • 1 sweet potato, peeled and cubed

  • 1 red bell pepper, seeded and chopped

  • 1 zucchini, chopped

  • 1 small butternut squash, peeled and cubed

  • 1 red onion, quartered

  • 4 garlic cloves, peeled

  • 2 tbsp olive oil

  • 1/2 tsp smoked paprika

  • 1 tsp thyme or rosemary

  • Salt and pepper, to taste

  • 4 cups vegetable broth

  • 1–2 bay leaves

  • Optional: coconut milk or lemon juice for finishing

Instructions

  • Preheat oven to 425°F (220°C).

  • Spread chopped vegetables and garlic on a baking sheet. Toss with olive oil, herbs, salt, and pepper. Roast 30–35 minutes, tossing halfway.

  • Transfer roasted vegetables to a blender. Add broth and blend until smooth.

  • Pour into a pot, add bay leaves, and simmer 10–15 minutes. Remove bay leaves.

  • Taste and adjust seasoning. Stir in optional coconut milk or lemon juice before serving.

Notes

  • Customize with your favorite vegetables.

  • Add white beans for protein or coconut milk for creaminess.

  • Freezes well for up to 3 months.

Find it online: https://dryrecipes.com/roasted-vegetable-bisque-warm-wholesome-smooth/