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–+ servings
Roasted Vegetable Bisque

Creamy Roasted Vegetable Bisque for Cozy Nights In

This Roasted Vegetable Bisque is a silky, nourishing, and easy-to-prepare vegan soup packed with seasonal produce and nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Appetizers
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 8 cups Mixed Vegetables Seasonal favorites like zucchini, squash, and sweet potato.
  • 1 tablespoon Avocado Oil Olive oil is a great substitute.
  • 4 cups Vegetable Broth Opt for low-sodium for a healthier option.
For Flavoring
  • 1 teaspoon Sea Salt Feel free to adjust according to taste.
  • 1 teaspoon Garlic Powder Substitute with fresh garlic for a punchier flavor.
  • 1 teaspoon Dried Chives Any preferred herbs can be used.
For Creaminess
  • 2 tablespoons Cream Cheese Substitute Kite Hill Chive Cream Cheese or any other vegan cream cheese.

Equipment

  • Oven
  • Blender
  • baking sheet
  • mixing bowl

Method
 

Roasted Vegetable Bisque Instructions
  1. Preheat your oven to 450°F (232°C) and prepare your baking sheet by lining it with parchment paper.
  2. Wash and chop 8 cups of your chosen mixed vegetables into 1-inch uniform pieces.
  3. In a large mixing bowl, toss the chopped vegetables with 1 tablespoon of avocado oil to coat.
  4. Spread the vegetables evenly on the prepared baking sheet and roast for about 30 minutes.
  5. Transfer the roasted vegetables into a blender and pour in 4 cups of vegetable broth.
  6. Add 1 teaspoon of sea salt, 1 teaspoon of garlic powder, 1 teaspoon of dried chives, and 2 tablespoons of cream cheese substitute, then blend until smooth.
  7. Pour the Roasted Vegetable Bisque into warm bowls and garnish if desired.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Consider making your own vegetable broth for a fresher taste. Store leftovers in an airtight container for up to 5 days. Freeze for long-term storage.

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