Roasted Vegetable Soup

There’s nothing quite like a warm bowl of soup on a chilly evening. One of my family’s all-time favorites is this Roasted Vegetable Soup. It’s packed with flavor, incredibly satisfying, and surprisingly easy to make. The secret? Roasting the vegetables before blending them into a creamy, dreamy soup. It’s a simple step that adds a depth of flavor you won’t believe.

this Recipe

This recipe is perfect for busy weeknights or lazy weekends. It’s a great way to use up leftover vegetables, and it’s also easily adaptable to whatever you have on hand. Plus, it’s healthy and delicious, making it a win-win for everyone. So grab your favorite vegetables and let’s get roasting!

Why You’ll Love It

This Roasted Vegetable Soup isn’t just your average soup. It’s packed with flavor, thanks to the magic of roasting. This simple step caramelizes the vegetables, creating a depth of flavor that’s truly remarkable. Here’s what makes it so special:

• Flavor Bomb: Roasting intensifies the natural sweetness of the vegetables, resulting in a rich, savory soup.
• Easy and Effortless: This recipe is surprisingly simple to make, perfect for busy weeknights.
• Healthy and Nutritious: Loaded with vitamins and minerals, it’s a guilt-free comfort food.
• Versatile and Adaptable: Customize it with your favorite vegetables or spices for endless variations.

Roasted Vegetable Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Molly Carswell Pilz
• Total Time: 1 hour 10 mins
• Yield: 6-8 servings

Print Recipe

Pin Recipe

Description

This Roasted Vegetable Soup is bursting with flavor thanks to the roasted vegetables. It’s easy to make, adaptable to what you have on hand, and perfect for a healthy weeknight meal or a cozy weekend treat. The roasting process caramelizes the vegetables, adding depth and richness.

---

Ingredients

• White onions
• Garlic cloves
• Mixed peppers
• Sweet potatoes
• Tomatoes
• Carrots
• Fresh rosemary sprigs
• Dried sage
• Italian herbs
• Vegetable stock
• Single cream (optional)
• Olive oil
• Salt
• Pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 175°C FAN / 350°F. Prep vegetables: slice onions, leave garlic unpeeled, slice peppers, chop sweet potatoes and carrots, and slice tomatoes.
2. Toss vegetables with olive oil, salt, pepper, and rosemary. Roast for 25 minutes, stir, and roast for another 20-25 minutes until tender.
3. Remove rosemary, peel garlic. Blend roasted vegetables, garlic, and vegetable stock until smooth.
4. Stir in single cream (optional). Heat through, season to taste.

Notes

For a smoother soup, strain it through a fine-mesh sieve after blending. If you don’t have fresh rosemary, you can substitute with dried rosemary, but use about 1/3 of the amount. Add a pinch of smoked paprika or cayenne pepper for a smoky or spicy flavor dimension.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Soups
• Method: Blend
• Cuisine: American

What You’ll Need

This Roasted Vegetable Soup calls for simple, wholesome ingredients that are easily accessible. The star of the show is, of course, the vegetables! Roasting them brings out their natural sweetness and creates a rich, caramelized flavor.

• Veggies: White onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots. Don’t be afraid to get creative with the variety!
• Aromatics: Fresh rosemary and dried sage add an herby depth.
• Flavor Boosters: A touch of Italian herbs elevates the overall taste.
• The Base: Vegetable stock creates a flavorful, savory broth.
• Creamy Finish: A splash of single cream adds a touch of richness (optional, but highly recommended!).
• Pantry Staples: Olive oil, salt, and pepper.

Step-by-Step Instructions

Step 1: Prep the Veggies

Preheat your oven to 175°C FAN / 350°F. Slice the onions into thick wedges, leave the garlic cloves unpeeled, slice the peppers into thick strips, peel and chop the sweet potatoes and carrots into chunks, and slice the tomatoes into thick wedges.

Step 2: Roast the Vegetables

In a large baking tray, toss all the vegetables with olive oil, salt, pepper, and the rosemary sprigs. Make sure the vegetables are coated evenly. Roast for 25 minutes, then stir and roast for another 20-25 minutes, or until tender and slightly caramelized.

Step 3: Blend the Soup

Remove the rosemary sprigs and peel the garlic cloves. Transfer the roasted vegetables and garlic to a large pot or blender. Add the vegetable stock and blend until smooth. If using a regular blender, be careful not to overfill and blend in batches.

Step 4: Add the Finishing Touches

Once the soup is smooth, stir in the single cream (if using). Heat through gently on the stovetop. Taste and adjust the seasoning as needed, adding more salt or pepper to your liking.

Better-Than-Grandma Tips

Want to take your Roasted Vegetable Soup to the next level? Here are a few tips from my kitchen to yours:

• Don’t overcrowd the pan: Ensure your vegetables have enough space to roast evenly. If your baking dish is too small, use two baking trays instead. This prevents steaming and promotes caramelization.
• Roast for flavor, not for burning: Keep an eye on your vegetables while they roast. You want them to be tender and slightly caramelized, not burnt.
• Blend it smooth: For an extra-creamy soup, use an immersion blender directly in the pot. It’s easy and mess-free! For more great equipment recommendations, check out our recommended kitchen tools.
• Season to taste: Adjust the seasoning after blending. You might want to add more salt, pepper, or even a pinch of red pepper flakes for a little heat.

Flavor Twists

This Roasted Vegetable Soup is a fantastic base for endless flavor combinations. Feel free to experiment with different vegetables and spices to create your own signature soup!

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
• Curry Delight: Stir in a tablespoon of curry powder or paste along with the vegetables while roasting for a warm and fragrant curry-inspired soup.
• Herby Infusion: Use different herbs like thyme, oregano, or marjoram in place of rosemary for a unique flavor profile.
• Creamy Swaps: Instead of single cream, try coconut milk or cashew cream for a vegan alternative. Or, for a richer flavor, try our creamy potato soup for a different take on comfort food.
• Root Vegetable Medley: Focus on root vegetables like parsnips, turnips, and celery root for an earthy and satisfying soup.

How to Serve

This Roasted Vegetable Soup is a versatile dish that can be enjoyed in so many ways! Here are a few ideas:

• Classic Comfort: Serve it with a side of crusty bread for dipping.
• Fresh and Light: Pair it with a simple green salad for a lighter meal.
• Hearty and Filling: Top it with a dollop of plain yogurt, a sprinkle of fresh herbs, or toasted nuts for added texture and flavor.
• Make-Ahead Meal: This soup is perfect for meal prepping! Store it in the refrigerator for up to 4 days or freeze it for longer storage. Looking for more great make-ahead meals? Explore our lunch category for more ideas.
• Kid-Friendly: This soup is a great way to sneak in extra veggies for picky eaters.

That’s a Wrap

This Roasted Vegetable Soup is more than just a meal; it’s a celebration of simple ingredients transformed into something extraordinary. The caramelized vegetables create a depth of flavor that’s both comforting and exciting. Whether you’re enjoying it as a weeknight dinner or prepping it for easy lunches, this soup is a guaranteed crowd-pleaser. For another delightful soup recipe for cooler evenings, check out our hearty lentil soup.

Share the warmth! Find us on Pinterest, Instagram, and Facebook for more delicious recipes and cooking inspiration!