Roasted Vegetable Bisque is a creamy vegan soup that is gluten-free, dairy-free, and easily adaptable as a Whole30 recipe.

Scale

8 cups zucchini, squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic

1 tablespoon avocado oil

4 cups vegetable broth

1 teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon dried chives

2 tablespoons Kite Hill Chive Cream Cheese

1. Preheat oven to 450F.

2. Line a rimmed baking sheet with parchment paper.

3. Chop vegetables into similar sizes and peel if needed.

4. Toss vegetables with avocado oil.

5. Roast for 30 minutes at 450F.

6. Transfer roasted vegetables to blender carefully.

7. Add vegetable broth and blend until smooth.

8. Add sea salt, garlic powder, dried chives, and cream cheese.

9. Blend again until creamy.

10. Serve warm with optional extra cream cheese.

For Whole30, use compliant cream substitute.

Store in refrigerator up to 4 days.

Freeze for longer storage.