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
Servings: 4 servings
- 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
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.
Calories: 308kcal | Carbohydrates: 53g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 824mg | Potassium: 1020mg | Fiber: 14g | Vitamin A: 19325IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 4.2mg