Roasted Vegetable Soup is one of those cozy recipes that makes a simple meal feel extra special. Roasting the vegetables brings out their natural sweetness and adds a delicious depth of flavor, while garlic and herbs give the soup a warm, savory finish.
I love making this soup when I want something comforting without spending hours in the kitchen. It’s easy to prepare, family-friendly, and perfect for a chilly day. Serve it with some crusty bread on the side, and you have a simple homemade meal that everyone can enjoy.
Table of Contents
Roasted Vegetable Soup Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 2 bell peppers, chopped
- 2 zucchini, chopped
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
How to Make Roasted Vegetable Soup
1. Prepare the Vegetables
Preheat the oven to 425°F (220°C). Place the onion, carrots, bell peppers, zucchini, and garlic on a large baking sheet, drizzle with olive oil, and season with salt, pepper, thyme, and oregano.
2. Roast the Vegetables
Spread the vegetables into an even layer and roast for 25–30 minutes, stirring once halfway through, until they are tender and lightly browned around the edges.
3. Start the Soup
Transfer the roasted vegetables to a large pot and add the diced tomatoes and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer.
4. Simmer
Let the soup simmer for about 10–15 minutes so the roasted flavors can blend together and the soup becomes warm and flavorful.
5. Blend the Soup
Use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend only part of the soup and leave some roasted vegetables intact.
6. Serve
Taste and adjust the seasoning if needed. Ladle the roasted vegetable soup into bowls, garnish with fresh parsley, and serve warm with crusty bread.
Why You’ll Love This Recipe
- Full of Flavor: Roasting the vegetables brings out their natural sweetness and creates a rich, savory flavor.
- Easy to Make: The simple preparation makes this soup easy enough for a relaxed weeknight meal.
- Comforting: A warm bowl of homemade vegetable soup is perfect for chilly days or cozy evenings.
Tips and Shortcuts
- Don’t Crowd the Pan: Spread the vegetables in a single layer to help them brown instead of steaming.
- Use Parchment Paper: Line the baking sheet for easier cleanup after roasting.
- Roast Until Golden: Let the vegetables develop some browned edges for deeper, richer flavor.
- Adjust the Texture: Blend until completely smooth or leave a few vegetables slightly chunky for more texture.
What to Serve with Roasted Vegetable Soup
Roasted vegetable soup is an ideal choice for a relaxed lunch with friends or family. I love serving it with slices of bread and a little herb-infused butter, while my children enjoy adding extra croutons to their bowls. A glass of chilled apple juice also makes for a nice change from the usual tea, and its flavor pairs wonderfully with the taste of the roasted vegetables.
Frequently Asked Questions
Can I use different vegetables in Roasted Vegetable Soup ?
Yes! You can use vegetables such as sweet potatoes, cauliflower, broccoli, or tomatoes. Just try to cut them into similar-sized pieces so they roast evenly.
How can I make the soup creamier ?
For a creamier texture, blend the soup until completely smooth. You can also add a small amount of cream or coconut milk if desired.
Can I add protein to this soup ?
Yes. Cooked beans, chickpeas, shredded chicken, or lentils can make the soup more filling.
How to Store Leftovers
Refrigerator Storage
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezer Storage
Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat until hot.
Roasted Vegetable Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes45
minutes110
kcal1
hourThis comforting Roasted Vegetable Soup combines tender roasted carrots, zucchini, bell peppers, onion, and tomatoes with garlic and herbs. Blended until smooth, it makes a simple, flavorful meal for any day of the week.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and chopped
2 bell peppers, chopped
2 zucchini, chopped
3 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, for garnish
Directions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Season the Vegetables: Place the onion, carrots, bell peppers, zucchini, and garlic on a baking sheet. Drizzle with olive oil and season with thyme, oregano, salt, and black pepper.
- Roast: Spread the vegetables in an even layer and roast for 25–30 minutes, stirring once, until tender and lightly browned.
- Simmer: Transfer the roasted vegetables to a large pot. Add the diced tomatoes and vegetable broth, then bring to a gentle simmer for 10–15 minutes.
- Blend: Use an immersion blender to blend the soup until smooth. Adjust the texture to your preference.
- Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
Notes
- Roast the vegetables until lightly browned for deeper flavor.
- Cut the vegetables into similar-sized pieces for even roasting.
- Blend the soup completely smooth or leave it slightly chunky, depending on your preference.
- Add fresh parsley just before serving for a fresh finish.
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