Creamy Vegetable Soup

Makes 4-6 servings

Ingredients

• 2 bell peppers

• 3 tomatoes

• 1 whole onion

• 3 cloves of garlic

• 1 zucchini

• 3 medium carrots

• 3 cups chicken broth or bone broth

• 1 cup heavy cream

• 1 tbsp olive oil

• Seasonings to taste: Italian seasoning, red pepper flakes, salt, pepper

Instructions

Preheat oven to 425 F. Dice all vegetables - they can be cut into larger chunks since they will be blended later). Spread the vegetables evenly on a baking sheet, and drizzle with olive oil and season with salt, pepper, and any additional spices you choose. Roast for 35-40 minutes, or until the vegetables are tender and lightly browned. Transfer the roasted vegetables to a blender, add your broth of choice, and blend until smooth and creamy. Pour the blended mixture into a pot, stir in the heavy cream, and let the soup simmer on low for 5-10 minutes. Enjoy!

Nutrition | 1 serving — calories: ~306, protein: 4g, carbs: 17g, fat: 25g, fiber: 4g