Go Back Email Link
Roasted Vegetable Soup

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
Cook Time 40 minutes
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.