This roasted vegetable bisque is the perfect soup to enjoy on a chilly day! Paleo, vegan, Whole30, dairy free and grain free and perfect for meal prep! #paleo #soup #whole30 #vegan | bitesofwellness.com
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5 from 5 votes

Roasted Vegetable Bisque

This roasted vegetable bisque is the perfect soup to enjoy on a chilly day! Paleo, vegan, Whole30, dairy free and grain free and perfect for meal prep!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Bisque
Servings: 4 servings
Calories: 308kcal
Author: Samantha Rowland

Ingredients

  • 8 cups vegetables zucchini, squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic
  • 1 tbsp avocado oil
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried chives or herbs of choice
  • 2 tbsp Kite Hill Chive Cream Cheese or cream cheese substitute listed in post

Instructions

  • Preheat the oven to 450F
  • Place parchment paper on a rimmed baking sheet. 
  • Chop the veggies to similar sizes, peel veggies, if needed. I used 1/2 large red onion, 1 large zucchini, 1 large yellow squash, 2 carrots, 1 parsnip, 1/2 yellow beet, 2 cups frozen butternut squash
  • Add the oil and toss the veggies in the oil, coating them lightly.
  • Roast at 450 in the oven for 30 minutes
  • Add the roasted veggies to the blender (affiliate link). Be careful they are hot. Add the vegetable broth and blend until smooth
  • Add the spices and Kite Hill Chive cream cheese. Blend until smooth
  • Optional: Serve with additional cream cheese to stir in. 

Video

Nutrition

Calories: 308kcal | Carbohydrates: 53g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 824mg | Potassium: 1020mg | Fiber: 14g | Vitamin A: 386.5% | Vitamin C: 55.7% | Calcium: 11% | Iron: 23.3%