There is something truly heartwarming about a bowl of roasted vegetable soup, and this Roasted Vegetable Soup Recipe is one of my absolute favorites to share with friends and family. It is the perfect blend of deep, caramelized flavors from the roasted veggies combined with aromatic herbs and a silky smooth texture that makes every spoonful comforting and satisfying. Whether you’re looking for a cozy lunch or a nourishing dinner option, this soup hits all the right notes with wholesome ingredients that come together simply and beautifully.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each plays a vital role in developing the rich flavor, vibrant texture, and lovely color that define this Roasted Vegetable Soup Recipe. Fresh vegetables provide depth and sweetness, herbs add an earthy aroma, and broth brings it all together in a nourishing base.
- Carrots: peeled and chopped to add natural sweetness and a pop of orange color.
- Onion: chopped for a foundational savory flavor that deepens as it roasts.
- Potatoes: cubed to create a creamy texture once blended into the soup.
- Zucchini: chopped to introduce a mild, fresh taste and soften when roasted.
- Olive oil: essential for roasting veggies to a caramelized perfection.
- Vegetable broth: the flavorful liquid base that binds the soup.
- Dried thyme: adds a subtle woodsy note that complements roasted veggies.
- Dried rosemary: brings a fragrant, pine-like aroma for complexity.
- Salt and black pepper: to enhance and balance the flavors.
- Garlic: minced and sautéed for a gentle punch of savory warmth.
- Canned diced tomatoes: for a burst of acidity and body.
- Fresh parsley: chopped and stirred in at the end to brighten the finished soup.
How to Make Roasted Vegetable Soup Recipe
Step 1: Prepare and Roast the Vegetables
First, preheat your oven to 400°F (200°C). Arrange the chopped carrots, onion, potatoes, and zucchini on a baking sheet. Drizzle with olive oil and toss until all the vegetables gleam with a light coating. Sprinkle the dried thyme, rosemary, salt, and pepper over them to lightly season. Roast these beauties for 25 to 30 minutes, stirring halfway, until they are tender and their edges caramelize into golden, fragrant perfection.
Step 2: Sauté Garlic for Depth
While the vegetables roast, warm a large pot on medium heat. Toss in the minced garlic and sauté it gently for about 1 to 2 minutes until fragrant but not browned. This step infuses the soup with that irresistible garlic essence that perfectly complements the roasted flavors.
Step 3: Combine Roasted Veggies with Broth
Once the vegetables are ready, carefully transfer them from the baking sheet into your pot with the garlic. Pour in the vegetable broth, stirring gently. Bring this mixture to a lively simmer to meld the flavors deeply together.
Step 4: Add Tomatoes and Simmer
Next, stir in the canned diced tomatoes. Let the soup simmer for 10 to 15 minutes, allowing all those roasted goodness and herbs to mingle and build layers of savory richness.
Step 5: Blend to Silky Smoothness
For that luscious, creamy texture we all crave, use an immersion blender directly in the pot to puree the soup until smooth. If you prefer, transfer the mixture in batches to a blender and carefully blend. Once your soup looks velvety, stir in the fresh parsley for a lively pop of brightness.
Step 6: Adjust Seasoning and Serve
Always taste before serving and add a little extra salt or pepper if you feel it needs a touch more seasoning. Serve your Roasted Vegetable Soup Recipe steaming hot, garnished with a sprinkle of extra parsley or even a swirl of olive oil if you’re feeling fancy.
How to Serve Roasted Vegetable Soup Recipe
Garnishes
Simple garnishes can elevate this soup to the next level. Fresh parsley is a classic choice, adding a fresh, herbal note and lovely green contrast. A dollop of sour cream or plain yogurt adds creaminess, while crunchy croutons bring a delightful texture.
Side Dishes
Pair this soup with a crusty piece of bread or a warm grilled cheese sandwich for a complete, satisfying meal. A crisp side salad with vinaigrette balances the richness perfectly. If you want to keep it light, a handful of roasted nuts or seeds sprinkled on top adds pleasant crunch and nutrition.
Creative Ways to Present
Think beyond the bowl! Serve your Roasted Vegetable Soup Recipe in mini bread bowls for a fun twist or drizzle a swirl of chili oil for a subtle kick. Adding a sprinkle of toasted pumpkin seeds or a few drops of herb oil can make every serving feel like a gourmet experience even at home.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its fresh, comforting flavor and creamy texture. It’s perfect for quick lunches or dinners throughout the week.
Freezing
If you want to extend its shelf life, this Roasted Vegetable Soup Recipe freezes wonderfully. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can keep well for up to 3 months, making it a great option for meal prep or busy days.
Reheating
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally until heated through. You may want to add a splash of broth or water to loosen the texture if it has thickened in the fridge or freezer. Avoid boiling to maintain the soup’s creamy consistency and vibrant flavor.
FAQs
Can I use different vegetables in this Roasted Vegetable Soup Recipe?
Absolutely! This recipe is very flexible. Feel free to swap in vegetables like bell peppers, sweet potatoes, or butternut squash depending on your preferences or what’s in season. Just adjust roasting times accordingly to ensure everything becomes tender and flavorful.
Is this soup suitable for a vegan diet?
Yes! The Roasted Vegetable Soup Recipe uses vegetable broth and no animal products, making it completely vegan-friendly. Just double-check your broth label to ensure it’s plant-based.
Can I make this soup without blending?
You certainly can. If you prefer a chunky soup, simply simmer the roasted vegetables with broth and tomatoes, then season to taste. The flavors will still be rich, though the silky texture is part of what makes this recipe special.
What can I use instead of canned diced tomatoes?
If you don’t have canned tomatoes on hand, fresh ripe tomatoes can be a good substitute—just chop and add them during the simmering step. You might need to adjust the cooking time slightly to let them break down fully.
How do I add more protein to this soup?
For a protein boost, consider stirring in cooked beans like cannellini or chickpeas after blending, or serve the soup alongside a hard-boiled egg or grilled chicken if you’re not keeping it vegan. A sprinkle of nutritional yeast can also add a cheesy flavor and some nutrients.
Final Thoughts
This Roasted Vegetable Soup Recipe has become a beloved staple in my kitchen because it combines simplicity with incredible flavor, and it feels like a warm hug in a bowl. I truly hope you enjoy making and sharing it as much as I do. Give it a try—you’ll soon find it’s the kind of dish you want to make again and again, especially when you crave something nourishing, cozy, and delicious.
