Roasted Broccoli & Carrot Soup
This soup is full of flavor thanks to roasting the broccoli and carrots first, which brings out natural sweetness and deep flavor.Finished with garlic, olive oil, and fresh herbs, it’s creamy without cream, light yet comforting, and perfect for diet-conscious people or a festive Christmas starter.
Prep: 10 minutes
Roast: 20 minutes
Cook: 10 minutes
Total: 40 minutes
Servings:4
Ingredients
2 cups broccoli florets
2 cups chopped carrots
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
3 cups vegetable broth
½ tsp smoked paprika
Salt & pepper, to taste
1 tsp fresh thyme or rosemary, chopped
Optional garnish:
Fresh parsley or chives
Toasted pumpkin seeds
A drizzle of olive oil or yogurt
Instructions
1. Roast the vegetables
Preheat oven to 400°F (200°C).
Toss broccoli and carrots with 1 tbsp olive oil, salt, pepper, and smoked paprika.
Roast 20 minutes until slightly caramelized.
2. Saute aromatics
In a large pot, heat 1 tbsp olive oil.
Saute onion and garlic 3–4 minutes until soft.
3. Combine and simmer
Add roasted broccoli & carrots to the pot.
Pour in vegetable broth and add fresh thyme.
Bring to a simmer for 5–7 minutes to blend flavors.
4. Blend the soup
Use an immersion blender to puree until smooth.
Adjust consistency with more broth if needed.
Taste and adjust seasoning.
5. Serve
Ladle into bowls.
Garnish with parsley, chives, toasted seeds, or a small drizzle of olive oil/yogurt.
Tips
For extra creaminess, add ½ cup cooked white beans or cannellini beans while blending.
Add a pinch of nutmeg or curry powder for a warming twist.
Use air-fried vegetables for a lighter roast.
Nutritional Information
Calories: ~120
Protein: 4 g
Carbs: 15 g
Fat: 6 g
Fiber: 5 g
Sodium: ~250 mg