Roasted Vegetable Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Roasted Vegetable Soup transforms carrots, sweet potatoes, peppers, onions, and garlic into velvety pureed comfort with caramelized depth from oven roasting.

This vegan, gluten-free soup preps in 20 minutes plus 40-minute roast and blends creamy without dairy for 6 nourishing bowls.

This soup is healing, freezer-friendly, and perfect for winter lunches or cozy dinners. Roasted veggies concentrate natural sweetness while herbs add aromatic lift.

Why This Recipe Works

High-heat roasting caramelizes sugars for intense flavor. Garlic roasted in skins mellows sweetly. Blending hot creates silky emulsion naturally. Vegetable broth maintains purity while creaminess comes from starch release. Versatile veggie mix uses seasonal produce.

Ingredients & Prep

• 1 large sweet potato, cubed
• 2 carrots, chopped
• 1 red bell pepper, chunked
• 1 yellow onion, wedged
• 1 head garlic, tops cut
• 3 tbsp olive oil
• 1 tsp each: cumin, paprika, thyme
• 4–5 cups vegetable broth
• Salt and pepper
• Optional: ½ cup coconut milk

Step-by-Step Instructions

1. Preheat oven to 400°F; toss veggies with oil, spices, salt, and pepper on sheet pan.
2. Roast 35–40 minutes until caramelized, stirring halfway. Squeeze garlic from skins.
3. Simmer roasted veggies in broth 10 minutes.
4. Blend smooth in batches or with immersion blender.
5. Stir in coconut milk if using; adjust seasoning. Garnish with herbs.

Flavor Variations

Storage Tips

Refrigerate 5 days; freeze 3 months. Thaw overnight; reheat gently.

FAQs

Grainy texture?
Blend longer with hot liquid.

Too thick?
Add broth gradually while blending.

Bland?
Roast hotter or add smoked paprika.

Conclusion

Roasted Vegetable Soup comforts with caramelized warmth winter bowl perfection.

Roasted Vegetable Soup Recipe

Print Recipe

A cozy, flavorful roasted vegetable soup made by oven-roasting vegetables until caramelized, then blending them into a smooth, nourishing soup. Perfect for cold days and easy meal prep.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• Roasted Vegetables:
• 2 cups carrots, chopped
• 1 cup celery, chopped
• 1 large onion, quartered
• 1 red bell pepper, halved
• 1 small zucchini, sliced
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or rosemary
• Soup:
• 4 cups vegetable broth
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste (optional, for depth)
• 1 tbsp lemon juice or apple cider vinegar
• Fresh herbs or croutons for garnish

Instructions

• 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• 2. Add carrots, celery, onion, bell pepper, zucchini, and garlic to the baking sheet.
• 3. Drizzle with olive oil, salt, pepper, and herbs; toss to coat.
• 4. Roast 30–35 minutes, stirring once, until vegetables are tender and caramelized.
• 5. Transfer roasted vegetables to a large pot.
• 6. Add vegetable broth, smoked paprika, and tomato paste if using.
• 7. Simmer over medium heat for 10 minutes.
• 8. Blend soup until smooth using an immersion blender or regular blender.
• 9. Stir in lemon juice, adjust seasoning, and serve warm.

Notes

• Add a splash of cream or coconut milk for extra richness.
• Great for freezing up to 3 months.
• Serve with grilled cheese or crusty bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 190
• Sugar: 7g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg

Keywords: roasted vegetable soup, healthy veggie soup, blended vegetable soup