Description
This roasted vegetable bisque is a creamy dairy-free, gluten-free, Whole30 and vegan soup made with caramelized vegetables and blended until silky smooth.
Ingredients
Scale
- 8 cups mixed vegetables (zucchini, yellow squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic)
- 1 tablespoon avocado oil
- 4 cups vegetable broth
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 2 tablespoons dairy-free chive cream cheese
Instructions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper.
- Chop vegetables into similar sizes and spread evenly on the baking sheet.
- Drizzle avocado oil over vegetables and toss to coat lightly.
- Roast for 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a blender carefully.
- Add vegetable broth and blend until smooth.
- Add sea salt, garlic powder, dried chives, and dairy-free cream cheese.
- Blend again until silky and creamy, then serve warm.
Notes
- Cut vegetables evenly for consistent roasting.
- Do not overcrowd the baking sheet.
- Vent blender lid slightly when blending hot soup.
- Add extra broth for thinner consistency if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: N/A
- Sodium: N/A
- Fat: 6 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 14 g
- Protein: 17 g
- Cholesterol: 0 mg