A comforting, nutrient-packed soup featuring oven-roasted vegetables that caramelize to perfection, creating deep flavors that blend beautifully with aromatic herbs and savory broth. This versatile soup is both healthy and satisfying, perfect for any season.
Why You’ll Love This Recipe
This roasted vegetable soup is a game-changer for both everyday meals and special occasions. Roasting the vegetables brings out their natural sweetness and creates complex flavors you simply can’t achieve through boiling alone. It’s easily customizable to your taste preferences or whatever vegetables you have on hand. Whether you prefer a chunky, rustic soup or a velvety smooth puree, this recipe delivers exceptional results. Plus, it’s naturally vegan, packed with nutrients, and makes for excellent leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Carrots offer natural sweetness and a beautiful orange color to the soup, while providing an excellent source of beta-carotene and fiber. They become delightfully caramelized when roasted, intensifying their flavor profile.
Bell peppers bring vibrant color and a subtle sweetness that balances the earthier vegetables. They add a wonderful complexity to the soup’s flavor and are rich in vitamin C and antioxidants.
Zucchini contributes a mild flavor that absorbs the herbs and seasonings beautifully. It adds body to the soup without heaviness and provides good moisture content.
Onion serves as an aromatic base for the soup, developing incredible sweetness and depth when roasted. It’s essential for creating that foundational flavor that elevates the entire dish.
Olive oil helps the vegetables roast properly and carries the flavors of the herbs. It adds a subtle richness and helps the vegetables caramelize in the oven.
Thyme and rosemary are classic aromatic herbs that complement roasted vegetables perfectly. Their earthy, slightly piney notes infuse throughout the soup for a warming, comforting quality.
Vegetable broth forms the liquid base of the soup. You can use homemade or store-bought versions, adjusting the salt in your recipe accordingly.
Fresh parsley brightens the finished soup with its clean, herbaceous notes, adding a welcome contrast to the deep, roasted flavors.
Directions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the chopped carrots, bell peppers, zucchini, and onion with olive oil, thyme, rosemary, salt, and pepper until all vegetables are well-coated.
- Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until they become golden brown and slightly caramelized.
- In a large pot, bring the vegetable broth to a simmer. Add the roasted vegetables and cook for an additional 5-10 minutes to allow the flavors to meld together.
- Use an immersion blender to blend until smooth, or leave it chunky if preferred. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Servings and Timing
This hearty soup yields 6 generous servings, making it perfect for family dinners with potential leftovers. The preparation takes just 10 minutes of active time, followed by 35 minutes of cooking time, for a total of 45 minutes from start to finish. Each serving contains approximately 190 calories, offering a satisfying but light meal option.
Variations
Mediterranean Version: Add roasted eggplant and a tablespoon of tomato paste, then finish with a sprinkle of crumbled feta cheese and fresh basil instead of parsley.
Curried Twist: Add a tablespoon of curry powder and a teaspoon of ginger when tossing the vegetables with oil. Finish with a swirl of coconut milk and cilantro instead of parsley.
Root Vegetable Edition: Substitute or add parsnips, sweet potatoes, and turnips for a heartier, winter-appropriate version.
Creamy Option: After blending, stir in 1/2 cup of heavy cream or coconut milk for added richness.
Protein-Packed: Add a can of drained white beans before blending, or top each bowl with crispy roasted chickpeas.
Storage/Reheating
This roasted vegetable soup stores exceptionally well. Refrigerate cooled soup in airtight containers for up to 5 days. The flavors often improve after a day as they continue to develop.
For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a small gap at the top of containers to allow for expansion.
To reheat refrigerated soup, warm it gently in a saucepan over medium-low heat until heated through, stirring occasionally. For frozen soup, thaw overnight in the refrigerator first for best results, or reheat directly from frozen over low heat with occasional stirring.
Microwave reheating works well for single portions. Heat on medium power, stirring every 30 seconds until warmed through.
If the soup thickens during storage, simply add a splash of broth or water when reheating to achieve your desired consistency.
FAQs
Can I use frozen vegetables instead of fresh?
While fresh vegetables yield the best caramelization and flavor when roasted, you can use frozen vegetables in a pinch. Thaw them completely and pat dry with paper towels before roasting. Note that they may release more moisture and not caramelize quite as well as fresh vegetables.
How can I make this soup thicker?
If you prefer a thicker consistency, you have several options. You can reduce the amount of broth by about 1 cup, add a peeled and diced potato with the other vegetables before roasting, blend in a can of white beans, or stir in 2-3 tablespoons of tomato paste.
Is this soup gluten-free and vegan?
Yes, this soup is naturally gluten-free and vegan as written. Just ensure your vegetable broth is also gluten-free if you have celiac disease or gluten sensitivity.
Can I make this soup in advance for a dinner party?
Absolutely! This soup actually improves in flavor after a day in the refrigerator, making it perfect for preparing ahead. Reheat gently and add fresh herbs just before serving.
What can I serve with this roasted vegetable soup?
This soup pairs wonderfully with crusty bread, a simple green salad, grilled cheese sandwiches, or a protein of your choice for a complete meal.
Can I add other vegetables not listed in the recipe?
Certainly! This recipe is extremely versatile. Sweet potatoes, parsnips, butternut squash, cauliflower, and mushrooms all roast beautifully and would make excellent additions or substitutions.
How do I know when the vegetables are properly roasted?
Look for golden brown edges, slight caramelization, and a tender but not mushy texture. The vegetables should be easily pierced with a fork but still hold their shape until you blend the soup.
Can I make this soup without an immersion blender?
Yes, you can use a standard blender instead. Work in batches for safety, filling the blender only halfway each time. Remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape while blending hot soup.
Is there a way to reduce the calories in this recipe?
To reduce calories, you can cut back on the olive oil to 1-2 tablespoons. The vegetables will still roast, though with slightly less caramelization. You can also increase the proportion of lower-calorie vegetables like zucchini and bell peppers.
How can I add protein to make this a complete meal?
For added protein, consider stirring in cooked quinoa, lentils, white beans, or chickpeas after blending. Alternatively, top each serving with a dollop of Greek yogurt, a sprinkle of nuts or seeds, or serve with a side of protein.
Conclusion
This Hearty Roasted Vegetable Soup transforms simple ingredients into something truly special through the magic of roasting. By caramelizing the vegetables first, you’ll create layers of flavor that elevate this soup beyond ordinary vegetable soups. It’s a versatile recipe that adapts to the seasons and what you have on hand, while always delivering comforting, nutritious results. Whether served as a starter, light lunch, or hearty dinner with appropriate sides, this soup proves that healthy eating can be deeply satisfying and full of flavor. Master this recipe, and you’ll have a reliable, adaptable dish in your cooking repertoire for years to come.
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Hearty Roasted Vegetable Soup
A hearty and nutritious roasted vegetable soup, perfect for any occasion. Packed with flavor and easy to prepare.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 2 cups carrots, chopped
- 2 cups bell peppers, chopped
- 2 cups zucchini, chopped
- 1 cup onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 4 cups vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper until well-coated.
- Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden brown.
- In a large pot, bring the vegetable broth to a simmer. Add the roasted vegetables and cook for an additional 5-10 minutes.
- Use an immersion blender to blend until smooth, or leave it chunky if preferred. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- You can adjust the seasoning to your preferences.
- This soup can also be frozen for up to 3 months.
- For additional texture, add a handful of cooked quinoa or rice before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
