Roasted Vegetable Soup
Some days call for something warm and comforting. This roasted vegetable soup delivers cozy flavor with nourishing ingredients in every spoonful.
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.
Notes
Roast at high heat for caramelization. Use whole garlic for a mellow flavor. Add greens or coconut milk for variation. Don’t overcrowd the pan—browning matters.