Roasted Vegetable Soup

A comforting, velvety soup made from an assortment of seasonal vegetables, oven-roasted to bring out their natural sweetness and depth of flavor. Perfect for chilly days or as a healthy starter, this Roasted Vegetable Soup is a celebration of simple, wholesome ingredients.

Pin it

The combination of carrots, sweet potato, and red bell pepper provides a vibrant color and a rich, creamy texture without the need for heavy cream. Infused with dried thyme, rosemary, and a touch of smoked paprika, every spoonful offers a savory warmth that is truly satisfying.

Ingredients

• 2 medium carrots, peeled and chopped
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 zucchini, chopped
• 1 red onion, peeled and quartered
• 2 cloves garlic, peeled
• 2 tablespoons olive oil
• 4 cups (1 liter) vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional garnish)
• A drizzle of extra virgin olive oil (optional garnish)
• Croutons or toasted seeds (optional garnish)

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat. Season with salt, pepper, thyme, rosemary, and smoked paprika.

Step 3

Roast the vegetables for 30–35 minutes, turning halfway through, until golden and tender.

Step 4

Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to blend flavors.

Step 5

Blend the soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.

Step 6

Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

Zusatztipps für die Zubereitung

To ensure even cooking, try to chop your vegetables into similar-sized pieces. If you are using a countertop blender, be sure to blend in small batches and hold the lid down firmly with a kitchen towel to prevent splattering of the hot liquid.

Varianten und Anpassungen

Swap in any seasonal vegetables you have on hand, such as parsnips, squash, or leeks. For a creamier texture, stir in a splash of coconut milk or cream before blending.

Serviervorschläge

Garnish with fresh parsley and toasted seeds for a lovely crunch. This soup can be made ahead and refrigerated for up to 3 days, making it perfect for meal planning. Please note that if you choose to add croutons, they may contain gluten.

Pin it

With only 180 calories per serving and 28g of carbohydrates, this Roasted Vegetable Soup is a nutrient-dense way to enjoy a warm meal. It yields 4 servings, making it a great choice for a family dinner or a healthy starter.

Recipe FAQs

→ Can I use different vegetables?

Absolutely! This soup is very versatile. Try parsnips, butternut squash, leeks, cauliflower, or any seasonal vegetables you have available. Just maintain similar proportions for best results.

→ How do I make this soup creamier?

For extra creaminess, stir in a splash of coconut milk, heavy cream, or cashew cream before blending. You can also add a peeled potato during roasting for natural creaminess.

→ Can I make this ahead of time?

Yes! This soup stores beautifully in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

→ What can I serve with this soup?

Pair it with crusty bread, garlic toast, or a fresh green salad. For added texture, top with homemade croutons, toasted pumpkin seeds, or a dollop of sour cream.

→ Why roast the vegetables first?

Roasting caramelizes the vegetables' natural sugars, creating deeper, richer flavors with a subtle sweetness that you can't achieve by simply boiling them in broth.

→ Is this soup suitable for meal prep?

Definitely! This soup is ideal for meal prep. Portion it into individual containers and refrigerate or freeze. It reheats well and maintains its velvety texture.