Roasted Vegetable Soup is a cozy, colorful bowl full of flavor and nutrition. It features a mix of sweet roasted vegetables like carrots, bell peppers, and tomatoes, blended into a smooth, warm soup that’s perfect for any season. The roasting brings out a deep, natural sweetness and a gentle smokiness that makes each spoonful comforting and satisfying.
I love making this soup when I want something both healthy and hearty, especially on chilly days. Roasting the veggies adds such a rich taste that you don’t even miss heavy creams or lots of salt. Plus, it’s a great way to use up whatever vegetables you have on hand—you can swap in zucchini, squash, or even potatoes to mix things up.
My favorite way to serve Roasted Vegetable Soup is with a slice of crusty bread or a sprinkle of fresh herbs on top. It feels like a big warm hug in a bowl, perfect for sharing with family or enjoying on a quiet night. I often find myself making extra because it reheats so nicely—it’s one of those soups that tastes just as good the next day!
Key Ingredients & Substitutions
Carrots: Carrots add a natural sweetness and soft texture when roasted. You can substitute with sweet potatoes or butternut squash for a similar sweetness and creaminess.
Zucchini: Zucchini gives a mild, fresh flavor and holds its texture well. If unavailable, try yellow squash or eggplant as a good alternative.
Cauliflower: Cauliflower adds a nice bite and soaks up flavors during roasting. Broccoli florets work well as a swap if you prefer a stronger veggie taste.
Tomatoes: Tomatoes add brightness and a bit of acidity. Canned diced tomatoes can be used if fresh aren’t in season, just drain excess liquid.
Garlic: Garlic boosts flavor with its warm and aromatic notes. If fresh garlic is not handy, garlic powder can be used, but add less to avoid overpowering the soup.
Herbs (Thyme & Oregano): These herbs add earthiness and balance. Fresh herbs can be used, or try rosemary or basil for a different twist.
How Can You Get Deep Flavor from Roasting Vegetables?
Roasting vegetables is key to this soup’s rich, sweet flavor. Here’s how to get it right:
- Cut vegetables to even sizes so they cook at the same rate.
- Use enough olive oil to coat veggies lightly—this helps them caramelize without drying out.
- Spread veggies in a single layer to allow air circulation. Crowding will steam them instead of roasting.
- Roast at a high temperature (around 400°F / 200°C) for about 25-30 minutes, stirring halfway to brown evenly.
- Look for golden edges and softened centers as a sign they’re ready.
This roasting step draws out the natural sugars and gives your soup that cozy depth, so don’t rush it!
Equipment You’ll Need
- Oven – essential for roasting the vegetables to bring out their deep flavors.
- Baking sheet – helps spread out the vegetables evenly for proper roasting.
- Large pot – used for simmering the roasted veggies with broth to make the soup.
- Mixing spoon or spatula – for tossing vegetables before roasting and stirring the soup.
- Immersion blender or regular blender – to blend the soup to your desired consistency.
Flavor Variations & Add-Ins
- Swap out vegetables: Use sweet potatoes, squash, or bell peppers for different flavors and colors.
- Add a protein: Stir in cooked beans, lentils, or shredded chicken for extra heartiness.
- Spice it up: Mix in a dash of cayenne, curry powder, or smoked paprika for a kick.
- Finish with dairy: Swirl in a little cream or add a sprinkle of grated cheese for richness.
How to Make Roasted Vegetable Soup
Ingredients You’ll Need:
- 1 large carrot, peeled and sliced
- 1 zucchini, sliced into half-moons
- ½ head cauliflower, cut into small florets
- 1 medium onion, chopped
- 2 large tomatoes, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe will take about 45 minutes total—10 minutes to prep your veggies, 25-30 minutes to roast them until tender and caramelized, and about 10 minutes to simmer and bring all the flavors together in the soup.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). Toss the carrot slices, zucchini, cauliflower florets, chopped onion, and tomatoes with olive oil, salt, black pepper, thyme, and oregano. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden.
2. Sauté Garlic and Combine:
While the vegetables roast, heat a bit of olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then, add the roasted vegetables along with any juices left on the baking sheet.
3. Simmer and Blend:
Pour in the vegetable broth and bring everything to a gentle simmer. Let the soup cook for around 10 minutes to mix the flavors well. If you like, use an immersion blender to partially blend the soup, keeping some chunks for texture. Taste and add more salt or pepper if needed.
4. Serve and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the comforting, flavorful soup!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables, but it’s best to thaw and drain them first to avoid extra water in the soup. Roasting fresh vegetables brings out more flavor, but frozen works well in a pinch.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Can I Make This Soup Creamier?
For a creamier texture, blend the soup fully with an immersion or regular blender, or stir in a splash of cream or coconut milk after cooking. You can also add a cooked potato during roasting and blend it in for natural creaminess.
What Vegetables Can I Substitute or Add?
Feel free to swap or add other veggies like sweet potatoes, bell peppers, squash, or broccoli depending on what you have on hand. Just adjust roasting time for very firm or watery veggies.