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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!
Guided Recipe Video
zucchini, squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic
or herbs of choice
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
(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.
Amount per Serving
Where does nutrition info come from?
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Roasted Vegetable Bisque https://bitesofwellness.com/roasted-vegetable-bisque-vegan-paleo/