If you are searching for a comforting, flavorful meal that feels both hearty and fresh, this Roasted Vegetable Soup Recipe is an absolute must-try. Roasting the vegetables first unlocks their natural sweetness and adds a beautiful depth of flavor that makes this soup stand out from the ordinary. It’s creamy yet bright, perfect for cozy nights or anytime you want a bowl of pure vegetable goodness that satisfies every craving.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet powerful enough to create a rich, vibrant soup. Each one plays a vital role—carrots and potatoes add body and earthiness, the onion and bell pepper bring sweetness and color, and herbs and spices elevate the taste to perfection.
- 2 medium carrots: Peel and chop them to bring a natural sweetness and lovely orange hue.
- 1 medium onion: Adds depth and a subtle savory base to the soup.
- 2 medium potatoes: Provide a creamy texture when blended, giving the soup body.
- 1 medium zucchini: Light and tender, it keeps the soup fresh and vibrant.
- 1 red bell pepper: Sweet and colorful, it brightens the flavor and the bowl.
- 1 tablespoon olive oil: Essential for roasting, it helps caramelize the vegetables beautifully.
- 4 cups vegetable broth: The soup’s liquid base that keeps it light but flavorful.
- 1 teaspoon garlic powder: Adds warmth and a subtle kick without overpowering.
- 1 teaspoon dried thyme: Offers an herby earthiness that complements the roasted veggies.
- 1 teaspoon salt: Balances and enhances all the flavors.
- 1/2 teaspoon black pepper: Adds a gentle heat for a well-rounded taste.
- 1/2 cup heavy cream: Creates a luscious smoothness and rich finish.
How to Make Roasted Vegetable Soup Recipe
Step 1: Preheat and Prepare Your Vegetables
Start by preheating your oven to 400°F (200°C). Meanwhile, prep your vegetables by peeling and chopping them into bite-sized pieces. This ensures even roasting and softness in the finished soup.
Step 2: Arrange and Season the Vegetables
Lay out all the chopped vegetables on a large baking sheet in a single layer. Drizzle generously with olive oil, and sprinkle over the garlic powder, dried thyme, salt, and black pepper. Toss everything gently to coat each piece well with the oil and seasoning.
Step 3: Roast Until Tender and Golden
Pop the baking sheet into the oven for about 25 to 30 minutes. Stir the vegetables halfway through so they roast evenly and develop that irresistible caramelized edge that adds so much flavor.
Step 4: Heat the Broth and Combine
While the vegetables roast, warm the vegetable broth on your stovetop over medium heat. Once the veggies are perfectly roasted, transfer them to the pot with the hot broth, stirring everything together to blend those glorious flavors.
Step 5: Simmer and Blend to Creamy Perfection
Allow the mixture to simmer gently for 5 to 10 minutes to marry the flavors fully. Then, use an immersion blender to puree the soup until silky smooth. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender, returning it to the pot afterward.
Step 6: Add Cream and Final Seasoning
Stir in the heavy cream and warm the soup over low heat for a few minutes. Taste and adjust the seasoning as needed; this step allows you to personalize the soup to your preference with a pinch more salt or pepper if you like.
How to Serve Roasted Vegetable Soup Recipe
Garnishes
A simple garnish can elevate your Roasted Vegetable Soup Recipe to restaurant-quality. Fresh herbs like chopped parsley or thyme add a pop of color and an extra burst of freshness. A swirl of cream or a dollop of Greek yogurt adds creaminess and a lovely visual touch.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast. For a heartier meal, serve alongside a fresh green salad or a grilled cheese sandwich. The simplicity of the sides lets the soup’s deep flavors shine through.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a cozy, fun presentation that’s perfect for sharing. You can also top with roasted pumpkin seeds or a drizzle of chili oil for some texture and warmth, making the dish uniquely your own.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Roasted Vegetable Soup Recipe in an airtight container in the refrigerator. It will keep fresh for 3 to 4 days, making it an ideal option for busy weekdays when you want a nourishing meal ready to go.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Roasted vegetables retain their flavor and texture beautifully when reheated.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water to reach your desired consistency. Avoid boiling to keep the cream from separating.
FAQs
Can I use different vegetables in this Roasted Vegetable Soup Recipe?
Absolutely! Feel free to swap or add veggies like sweet potatoes, butternut squash, or tomatoes. Just adjust roasting times accordingly to ensure everything cooks evenly and becomes tender.
Is this soup suitable for vegans?
You can easily make it vegan by omitting the heavy cream or substituting it with coconut cream or a plant-based alternative, which also brings a lovely richness.
Do I need to peel all the vegetables?
Peeling carrots and potatoes helps achieve a smooth texture, but you can leave skins on for some extra nutrients and a more rustic feel if you prefer. Just be sure to wash them thoroughly.
Can I prepare the soup without an immersion blender?
Yes, a regular blender works perfectly. Just blend in batches, being careful with the hot liquid, and return the soup to your pot afterward to finish cooking.
How can I make the soup spicier?
To spice things up, add a pinch of cayenne pepper or a splash of hot sauce during the seasoning stage. You can also include a small diced chili pepper while roasting for a gentle heat.
Final Thoughts
This Roasted Vegetable Soup Recipe is a beautiful reminder of how simple ingredients, roasted to perfection and blended with a bit of love, can create something truly special. I hope you give this recipe a try and enjoy every comforting spoonful just as much as I do!
Print
Roasted Vegetable Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Vegetable Soup is a comforting and creamy dish made by roasting a medley of fresh vegetables to bring out their natural sweetness, then blending them with vegetable broth and a touch of heavy cream. Perfect for a cozy meal, this soup offers a rich, flavorful experience with simple, wholesome ingredients.
Ingredients
Vegetables
- 2 medium carrots, peeled and cut into small, bite-sized pieces
- 1 medium onion, peeled and chopped into roughly 1-inch pieces
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 medium zucchini, halved lengthwise and sliced into 1/2-inch thick half-moons
- 1 red bell pepper, cored and chopped into roughly 1-inch pieces
Seasonings & Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, which will enhance their flavors.
- Prepare Carrots: Peel the carrots and cut them into small, bite-sized pieces to ensure even roasting.
- Chop Onion: Peel and chop the onion into roughly 1-inch pieces for roasting.
- Cube Potatoes: Peel the potatoes and cut them into 1-inch cubes to match the size of other vegetables.
- Slice Zucchini: Cut the zucchini in half lengthwise, then slice into 1/2-inch thick half-moons for roasting.
- Chop Red Bell Pepper: Core and chop the red bell pepper into roughly 1-inch pieces to add color and sweetness.
- Arrange Vegetables: Place all prepared vegetables onto a large baking sheet in a single layer to ensure even roasting.
- Drizzle with Olive Oil: Drizzle the olive oil evenly over the vegetables to help them roast and develop flavor.
- Season Vegetables: Sprinkle garlic powder, dried thyme, salt, and black pepper over the vegetables for seasoning.
- Toss Vegetables: Gently toss the vegetables to coat them well with the oil and seasonings.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and browned.
- Heat Broth: While vegetables roast, heat the vegetable broth in a large pot over medium heat to prepare for blending.
- Add Roasted Vegetables to Broth: Remove the roasted vegetables from the oven and add them to the pot with the heated broth.
- Simmer Soup: Stir and bring the mixture to a gentle simmer over medium heat for 5-10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender and return to the pot.
- Add Cream: Stir in the heavy cream until fully incorporated, adding richness and smooth texture to the soup.
- Heat Thoroughly: Heat the soup over low heat for an additional 2-3 minutes to ensure it is hot throughout.
- Adjust Seasoning: Taste the soup and add more salt, pepper, or herbs as needed for perfect flavor.
- Serve: Serve the soup hot, garnished with fresh herbs or a dollop of extra cream if desired for presentation and added flavor.
Notes
- For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Use an immersion blender carefully to avoid splashing hot soup, or allow the soup to cool slightly before using a regular blender.
- Roasted vegetables can be prepared a day ahead to save time on the day of cooking.
- Customize the soup by adding other root vegetables like parsnips or sweet potatoes.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
