Easy Roasted Vegetable Soup (Print version)

A creamy, dairy-free roasted vegetable soup made with sheet-pan vegetables, garlic, herbs, white beans, and broth.

# Ingredients:

For the roasted vegetables

01 - 1 lb (450 g) carrots, peeled and cut into 1/2-inch pieces
02 - 2 red bell peppers, seeded and chopped
03 - 1 medium zucchini, chopped
04 - 1 pint (300 g) cherry tomatoes
05 - 1 large yellow onion, chopped
06 - 5 garlic cloves, peeled
07 - 3 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper

For the soup

12 - 1 can (15 oz/425 g) cannellini beans, drained and rinsed
13 - 3-4 cups (720-960 ml) vegetable broth
14 - 1 tablespoon fresh lemon juice, plus more to taste
15 - 2 tablespoons chopped fresh parsley, for serving
16 - Extra olive oil, for serving

# Instructions:

01 - Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper, or use two pans if the vegetables will be crowded.
02 - Add the carrots, bell peppers, zucchini, tomatoes, onion, and garlic to the sheet pan. Toss with olive oil, thyme, smoked paprika, salt, and black pepper, then spread into a single layer.
03 - Roast for 30-35 minutes, stirring once halfway through, until the carrots are tender and the onion and peppers have browned edges.
04 - Transfer the roasted vegetables to a blender with the cannellini beans and 3 cups of vegetable broth. Blend until smooth, venting the lid carefully if the vegetables are hot.
05 - Pour the soup into a pot and simmer over medium-low heat for 5 minutes. Add more broth as needed until the soup reaches your preferred thickness.
06 - Stir in the lemon juice, then taste and adjust with more salt, pepper, or lemon. Serve warm with parsley and a small drizzle of olive oil.

# Good to know:

01 - Use two sheet pans if needed so the vegetables roast instead of steam.
02 - For a chunkier soup, reserve 1 cup of roasted vegetables and stir them in after blending.
03 - Soup thickens after chilling. Add broth or water when reheating.

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