Some days call for something warm and comforting. When the air is cool or you’re just tired, roasted vegetable soup brings the kind of ease you need. With rich flavor and nourishing ingredients, it turns simple vegetables into a cozy bowl of calm.
Why We Love This Roasted Vegetable Soup
Simple Ingredients, Rich Flavor
This roasted vegetable soup is a lesson in how simple food can still be deeply satisfying. Here’s why it’s worth keeping on repeat:
- Deep, caramelized flavor from roasted vegetables
- Naturally wholesome, vegan, and gluten-free
- Meal prep friendly—make a big batch and enjoy all week
- Versatile base that adapts to whatever veggies you have on hand
Health Benefits
You’re not just eating soup—you’re nourishing your body:
- High in fiber, keeping you full and supporting digestion
- Packed with vitamins A, C, and potassium
- Low in calories and saturated fat
- No added sugar or preservatives
Ingredients
Carrots – Adds natural sweetness and depth to roasted vegetable soup. Roasting brings out their flavor.
Parsnips – Gives a mild, nutty taste that enhances the soup’s richness.
Sweet Potato – Adds creaminess and sweetness. Helps thicken the soup naturally.
Zucchini – Adds moisture and balances stronger flavors in the soup.
Bell Pepper – Brings brightness and a little sweetness. Red peppers work best.
Onion – Adds rich flavor when roasted. Yellow or white onions are good choices.
Garlic – Roasted whole for a sweet, mellow taste.
Olive Oil – Helps roast the vegetables and adds flavor.
Salt and Pepper – Essential for bringing out the flavors.
Dried Thyme and Smoked Paprika – Add warmth and a smoky touch to the soup.
Tomato Paste – Boosts the soup’s flavor with a rich, savory base.
Vegetable Broth – The liquid that blends all flavors together. Use low sodium if possible.
How to Make Roasted Vegetable Soup
Preheat Your Oven
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare the Vegetables
Toss the chopped carrots, parsnips, sweet potato, zucchini, bell pepper, onion, and garlic in olive oil, salt, pepper, thyme, and paprika.
Roast Until Golden
Spread the vegetables evenly on the baking sheet. Roast for 25-30 minutes or until tender and caramelized around the edges.
Simmer with Broth
In a large pot, add the roasted vegetables, tomato paste, and vegetable broth. Simmer for 10 minutes to let the flavors come together.
Blend Until Smooth
Use an immersion blender directly in the pot or transfer to a high-speed blender in batches. Blend until smooth and velvety.
Taste and Adjust
Season with additional salt or a splash of lemon juice if needed.
Expert Tips for the Best Roasted Vegetable Soup
Unlock Flavor Like a Pro
- High heat roasting is key—don’t go lower than 425°F
- Use whole garlic cloves for a mellow, roasted depth
- Don’t overcrowd the pan; it ensures browning instead of steaming
- Add herbs after blending to keep their freshness intact
- If too thick, stir in more broth until it reaches your ideal consistency
Variations
Customize to Suit Your Taste
Your soup doesn’t need to follow a rigid template. Try these variations:
- Creamy Finish: Stir in coconut milk for a smooth, rich finish
- Protein Boost: Add cooked lentils, cannellini beans, or chickpeas
- Spiced Up: Mix in curry powder, turmeric, or cumin for a global twist
- Greens Addition: Blend in spinach or kale for extra nutrients
- Swap Veggies: Use butternut squash, turnips, or even tomatoes depending on what’s in your fridge
Serving Suggestions for Roasted Vegetable Soup
Ideas to Complete the Meal
- Pair with toasted sourdough or flatbread for dipping
- Top with a swirl of dairy-free yogurt or a spoonful of hummus
- Sprinkle roasted seeds or chopped herbs like parsley or cilantro
- Serve in a bread bowl for added comfort
- Sip it from a mug as a cozy mid-day meal
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Frequently Asked Questions About Roasted Vegetable Soup
How long does roasted vegetable soup last in the fridge?
Store in a sealed container and refrigerate for up to five days. The flavor actually deepens over time.
What vegetables are best for roasted vegetable soup?
Root vegetables like carrots, sweet potatoes, and parsnips add sweetness and depth. Peppers, onions, and zucchini complement well.
How do I thicken roasted vegetable soup?
Blend thoroughly for a smooth, thick consistency. You can also add a small boiled potato or reduce the broth slightly.
Is roasted vegetable soup healthy?
Yes. It’s naturally low in fat, high in fiber, and packed with vitamins and minerals. No need for added sugars or processed ingredients.
Roasted Vegetable Soup
Equipment
- Oven
- Large Pot
- Blender or immersion blender
- Baking Sheet
Ingredients
Vegetables
- 2 carrots peeled and chopped
- 2 parsnips chopped
- 1 large sweet potato cubed
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow onion quartered
- 4 cloves garlic peeled
Seasonings & Extras
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 4 cups vegetable broth low sodium preferred
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss chopped vegetables with olive oil, salt, pepper, thyme, and paprika.
- Spread on the baking sheet and roast for 25–30 minutes, until tender and caramelized.
- Transfer roasted vegetables to a large pot. Add tomato paste and vegetable broth. Simmer for 10 minutes.
- Blend until smooth using an immersion blender or high-speed blender in batches.
- Taste and adjust seasoning. Add lemon juice if desired. Thin with extra broth if needed.