This creamy vegetable soup is both delicious and healthy!
Bursting with an array of colorful veggies, this soup is not only a feast for the eyes but also a nutritious delight for your body. Whether you're seeking comfort on a chilly evening or a nourishing bowl for a light meal, this Creamy Vegetable Soup promises a satisfying and flavorful experience that will have you coming back for more.
Get ready to indulge in a bowl of pure coziness with every spoonful!
Ingredients:
8 Roma tomatoes
2 red peppers
1 yellow onion
1 red onion
1 entire head of garlic
4-6 large carrots
1 medium size green zucchini
1 medium size yellow zucchini
Salt and Pepper
Directions:
Preheat oven to 425 degrees . Cut the head off of the garlic bulb and drizzle with olive oil. Wrap garlic bulb in foil and place on a baking sheet. Optionally, you can also peel the garlic and place whole cloves on the baking sheet with the vegetables, however, the garlic will not be as sweet this way.
Cut all vegetables and place them on the baking sheet with the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 425 for 30-40 minutes until all vegetables are soft and cooked through.
Transfer roasted vegetables a large pot. If the garlic was wrapped in foil, unwrap the head of garlic and squeeze each bulb into the pot with the vegetables. Discard the skins. Add 2 cups of chicken broth.
Blend using an immersion blender. Simmer on low for 20 minutes. Top with fresh basil and parmesan cheese. Enjoy!
Note: If you don't have an immersion blender, add room temperature ingredients to a blender and blend until smooth.
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