Roasted Vegetable Soup Recipe

Roasted Vegetable Soup is a flavorful and nutritious dish made by roasting a mix of vegetables like carrots, potatoes, zucchini, and bell peppers. These vegetables are then blended into a smooth, creamy base with vegetable or chicken broth, creating a satisfying soup. The roasting process enhances the sweetness of the vegetables, bringing out deep, rich flavors. Seasoned with garlic, thyme, and rosemary, this soup is both hearty and comforting. It’s perfect for those seeking a wholesome, plant-based meal.

The total time needed to prepare Roasted Vegetable Soup is around 50 minutes. The vegetables take about 25-30 minutes to roast, and the soup itself requires another 15-20 minutes to simmer and blend. It’s a quick yet satisfying dish that can be made in under an hour, making it perfect for a cozy dinner.

When preparing this roasted vegetable soup, the roasting process makes a noticeable difference in flavor. The vegetables caramelize and become much sweeter, which adds depth to the soup’s overall taste. Pairing it with a drizzle of lemon juice at the end adds a refreshing zing, cutting through the richness of the roasted vegetables. It’s an easy and healthy option that’s always a hit, especially when served with a slice of warm, crusty bread.

Why You’ll Love It Roasted Vegetable Soup

• Full of Flavor: Roasted vegetable soup bursts with deep, rich flavors. The roasting process caramelizes the vegetables, bringing out their natural sweetness and depth. Each spoonful feels like a warm hug.
• Nutritious & Healthy: Packed with a variety of vegetables, this soup is loaded with essential vitamins and minerals. It’s a wholesome option for those looking to eat healthier without sacrificing taste.
• Simple to Make: With minimal ingredients and easy preparation, roasted vegetable soup is a go-to recipe for busy weeknights. It’s quick to prepare and perfect for meal prepping, saving you time and effort in the kitchen.

Ingredient Notes for Roasted Vegetable Soup

• Carrots: Carrots bring a natural sweetness and vibrant color to the soup. Roasting them enhances their flavor, making them soft and rich. They provide a solid base for the soup’s texture.
• Potatoes: Potatoes add heartiness and creaminess to the soup. They absorb the flavors of the vegetables and broth, giving the soup a smooth, satisfying texture.
• Onion: Roasted onions have a slightly sweet and savory taste that deepens as they cook. They act as the flavor foundation, blending perfectly with the other vegetables.
• Zucchini: Zucchini has a mild flavor and tender texture when roasted. It adds a light, fresh taste, balancing the heartier vegetables in the soup.
• Bell Pepper: Bell peppers bring a sweet, slightly tangy flavor. Roasting them caramelizes the sugars, adding a smoky richness to the soup.
• Garlic: Garlic adds a savory depth. Roasting it softens its sharpness and releases a rich, mellow flavor that enhances the overall taste of the soup.
• Olive Oil: Olive oil is essential for roasting the vegetables and adds a subtle fruity flavor. It also helps in achieving that perfect crispy, caramelized texture.
• Vegetable Broth or Chicken Broth: Broth is the base liquid for the soup, adding moisture and flavor. Vegetable broth makes the soup vegetarian, while chicken broth adds a richer taste.
• Thyme: Thyme has a slightly earthy, lemony flavor. It adds warmth and a herbal note that complements the roasted vegetables.
• Rosemary: Rosemary has a strong, pine-like aroma with hints of citrus. It’s a perfect complement to roasted vegetables, adding a fragrant and savory element to the soup.
• Salt and Pepper: Salt enhances the flavors of all the ingredients, while pepper adds a mild heat and balances the natural sweetness of the vegetables.
• Lemon Juice: A splash of lemon juice brightens the soup, cutting through the richness of the roasted vegetables and adding a touch of freshness to the dish.

Helpful Tips and Add Your Touch

Roasted vegetable soup is a healthy and tasty meal. It’s easy to make and can be customized to your taste. Start by choosing your favorite vegetables like carrots, sweet potatoes, or squash. Roasting them brings out their natural sweetness, which adds flavor to the soup.

When preparing the vegetables, make sure to cut them into equal-sized pieces. This ensures they cook evenly. Add olive oil, salt, and pepper before roasting. Roasting at a high temperature caramelizes the vegetables, making them tender and full of rich flavors that make the roasted vegetable soup irresistible.

For extra flavor, consider adding herbs and spices. Rosemary, thyme, and garlic pair well with roasted vegetables. A dash of cumin or smoked paprika can give the soup a warm, earthy taste. Don’t be afraid to experiment with different seasonings to find the perfect balance.

Roasted Vegetable Soup Variations

There are several ways to put your own spin on roasted vegetable soup. Here are some variations you might want to try:

• Add Beans for Protein: For a heartier version, blend in some white beans or lentils for added protein. This will make the soup more filling and nutritious.
• Spicy Roasted Vegetable Soup: Add a touch of cayenne pepper or a chopped jalapeño while roasting the vegetables to give your soup a spicy kick.
• Creamy Roasted Vegetable Soup: After blending the soup, stir in a bit of heavy cream or coconut milk for a rich, creamy texture.
• Herb-Infused: Experiment with different herbs such as basil, oregano, or bay leaves to change the flavor profile. You can even add a pinch of smoked paprika for a subtle smoky taste.

How to Serve Roasted Vegetable Soup

Roasted vegetable soup is versatile and can be served in several ways:

• Classic Style: Serve it as a main dish with a slice of crusty bread on the side for dipping.
• Top with Cheese: Add a sprinkle of grated parmesan or crumbled feta cheese on top for extra flavor.
• Add a Protein: For a more substantial meal, top with grilled chicken, crispy tofu, or even a poached egg.
• Garnish: Finish with fresh herbs like basil, parsley, or chives to bring a burst of freshness to the dish.

Storage Options

Roasted vegetable soup can be stored for later enjoyment. Here’s how to keep it fresh:

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove before serving.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.

FAQs About Roasted Vegetable Soup

Can I make roasted vegetable soup ahead of time?

Yes, roasted vegetable soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave for a quick meal.

Is roasted vegetable soup healthy?

Roasted vegetable soup is a healthy choice, packed with nutrients from the variety of vegetables used. It’s low in calories, high in fiber, and provides a good amount of vitamins and minerals.

Can I freeze roasted vegetable soup?

Yes, you can freeze roasted vegetable soup for up to 3 months. Just let it cool completely, then store it in an airtight container before freezing.

How can I make roasted vegetable soup creamy?

To make the soup creamy, simply blend it after roasting the vegetables. You can add a splash of cream, coconut milk, or a spoonful of yogurt for added richness.

Roasted Vegetable Soup Recipe

Roasted Vegetable Soup is a flavorful and nutritious dishmade by roasting a mix of vegetables like carrots, potatoes, zucchini, and bellpeppers. These vegetables are then blended into a smooth, creamy base withvegetable or chicken broth, creating a satisfying soup. The roasting processenhances the sweetness of the vegetables, bringing out deep, rich flavors.Seasoned with garlic, thyme, and rosemary, this soup is both hearty andcomforting. It’s perfect for those seeking a wholesome, plant-based meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course: Soup

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium carrots peeled and chopped
• 2 medium potatoes peeled and chopped
• 1 onion peeled and chopped
• 1 zucchini chopped
• 1 bell pepper chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 4 cups vegetable broth or chicken broth for extra richness
• 1 teaspoon thyme dried or fresh
• 1 teaspoon rosemary dried or fresh
• Salt and pepper to taste
• 1 tablespoon lemon juice optional, for added brightness

Equipment

• Baking Sheet
• Sharp knife
• Cutting board
• Blender or Food Processor
• Large Pot or Dutch Oven
• Wooden Spoon
• Measuring Cups and Spoons
• Tongs

Method

 

1. Prepare the Vegetables: Start by washing, peeling, and chopping your vegetables into roughly equal-sized pieces. This ensures even roasting.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the chopped vegetables on a baking sheet. Drizzle with olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Flip halfway through for even roasting.
3. Simmer the Soup: While the vegetables roast, bring your vegetable broth to a simmer in a large pot over medium heat. Once the roasted vegetables are done, carefully add them to the pot with the simmering broth. Stir to combine, and cook for an additional 5-10 minutes, allowing the flavors to meld together.
4. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be cautious, as the soup will be hot!
5. Final Touches: Stir in the lemon juice for an extra burst of flavor (optional). Taste and adjust seasoning with more salt and pepper, if needed.
6. Serve and Enjoy: Ladle the soup into bowls, and serve hot with a sprinkle of fresh herbs or a slice of crusty bread on the side.

Notes

This roasted vegetable soup is incredibly versatile. You can switch up the vegetables based on what you have on hand. For instance, parsnips, butternut squash, or sweet potatoes work great as substitutes or additions to the vegetables listed in the recipe. If you prefer a creamier texture, you can add a splash of heavy cream or coconut milk after blending the soup. It’s all about adjusting to your preferences, and that’s what makes this soup a crowd-pleaser.