This flavorful, herb-infused soup will make your house smell so good that even the neighbors might catch a whiff!
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth (low sodium preferred)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Juice of half a lemon
Instructions:
- Preheat oven to 400°F (200°C). While the oven heats, prep the vegetables (carrots, potatoes, zucchini, and bell pepper).
- Roast the vegetables: Toss the carrots, potatoes, zucchini, and bell pepper with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until slightly caramelized and tender.
- Sauté aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onions and sauté for 5 minutes until they soften. Add the minced garlic and cook for another minute, until fragrant.
- Add the broth and herbs: Pour in the vegetable broth and add the canned tomatoes, thyme, rosemary, oregano, bay leaf, salt, and pepper. Bring to a simmer.
- Combine roasted vegetables: Once the vegetables are done roasting, add them to the pot of broth. Simmer everything together for 15-20 minutes to let the flavors meld.
- Finish with freshness: Add a squeeze of lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with crusty bread.
Pro Tip: For an extra aromatic touch, you can toast some cumin seeds or fennel seeds in a dry pan and add them to the soup for a delightful aroma!
This slow-simmered soup with roasted vegetables and fragrant herbs will have your home smelling like a cozy herb garden.
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