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Roasted Vegetable Soup Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/roasted-vegetable-soup-recipe/