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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

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!
5 from 5 votes
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Course: Soup
Cuisine: American
Keyword: Bisque
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 4 servings

Recipe Video

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. 

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Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 308
Fat 6g
Carbohydrates 53g
Fiber 14g
Protein 17g
*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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