Roasted Veggie Soup Recipe is my weeknight hero when the crisper drawer gives me side-eye. It tastes rich, roasty, and slightly smoky; it suits cozy eaters, busy folks, and meal preppers, and it takes about 55 minutes start to finish.
Homemade Roasted Veggie Soup Recipe
Roasted Veggie Soup Recipe stays easy because the oven does most of the work while you prep the pot. You spread everything on a sheet pan, roast hard, then blend with broth for a silky pureed vegetable soup. The result tastes like you simmered all afternoon, without the babysitting.
I built this method for flexibility. Use what you have, mix and match veggies, and still get a balanced soup with body and depth. The high heat roasts away excess moisture and concentrates flavor.
Ingredients You’ll Need
- Carrots, 3 medium, chopped
- Sweet potato or butternut squash, 1 medium, peeled and cubed (low-carb swap: more cauliflower)
- Cauliflower florets, 4 cups (or broccoli for a greener soup)
- Yellow onion, 1 large, chopped
- Garlic, 5–6 cloves, smashed
- Fire-roasted diced tomatoes, 1 (14.5 oz) can (Muir Glen gives great flavor; plain diced also works)
- Tomato paste, 1 tablespoon (optional, for extra umami)
- Olive oil, 3 tablespoons (or avocado oil)
- Vegetable broth, 5–6 cups (use low-sodium; chicken broth works if not vegan; Better Than Bouillon is a handy pantry base)
- Smoked paprika, 1 teaspoon
- Ground cumin, 1 teaspoon
- Dried thyme, 1 teaspoon (or Italian seasoning)
- Bay leaf, 1
- Red pepper flakes, 1/4 teaspoon (optional heat)
- Lemon juice or apple cider vinegar, 1–2 teaspoons, to finish
- Kosher salt and black pepper, to taste
- Optional finishers: coconut milk or a splash of heavy cream; chopped parsley; grated Parmesan for non-vegan bowls
- Pantry shortcuts: bagged mirepoix, frozen cauliflower, or a jar of roasted red peppers for extra body
Equipment:
- Large sheet pan, parchment
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting board, chef’s knife, measuring spoons/cups
How to Make Roasted Veggie Soup
- Prep: 15 minutes
- Cook: 40 minutes
- Total: 55 minutes
- Heat the oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
- Chop the carrots, sweet potato, cauliflower, and onion into similar 1-inch pieces. Smash the garlic cloves so they won’t scorch.
- Toss the vegetables with olive oil, smoked paprika, cumin, thyme, red pepper flakes, 1 teaspoon salt, and pepper. Spread in a single layer and roast for 25–30 minutes, until edges brown and the veggies look caramelized.
- Warm a large pot over medium heat. Stir in tomato paste for 1 minute to toast it, then add the fire-roasted tomatoes with their juices.
- Tip the roasted vegetables into the pot. Pour in 5 cups broth and add the bay leaf. Bring to a simmer for 8–10 minutes to marry the flavors.
- Remove the bay leaf. Blend until smooth with an immersion blender, or carefully blend in batches in a regular blender. Add extra broth to reach your preferred thickness.
- Stir in lemon juice, then taste and adjust salt and pepper. Swirl in coconut milk or cream if you want a richer finish.
- Ladle into bowls and top with herbs, a crack of pepper, and crunchy croutons if you feel fancy. Serve hot.
Tips
- Roast to deep color for max flavor; pale veggies taste flat.
- Space the veggies on the sheet pan; crowding traps steam and blocks browning.
- Salt in stages: on the pan and again after blending for control.
- Hold back some broth; thin the soup after blending so you don’t end up watery.
- Vent the blender lid and blend in batches; hot soup expands.
- Add acid at the end; a small splash of lemon wakes up roasted flavors.
- Use frozen veg straight from the freezer; extend roast time a few minutes.
- Don’t boil dairy finishers; simmer gently to keep the texture smooth.
Variations I’ve Tried
- Gluten-free: The base recipe already fits; check broth labels.
- Vegan: Use vegetable broth and coconut milk or olive oil to finish.
- Low-carb: Skip sweet potato and add extra cauliflower and zucchini.
- Protein boost: Blend in a can of white beans or add cooked lentils after blending.
- Spice route: Curry powder + ginger, or chipotle + oregano, or miso + sesame oil.
- Extra veggies: Add bell peppers, parsnips, or roasted tomatoes for depth.
- Non-vegan add-ins: Shredded rotisserie chicken or a Parmesan rind during the simmer.
How to Serve Roasted Veggie Soup
Serve it as a cozy main with grilled cheese, crusty sourdough, or a big green salad. Add toppings like yogurt or coconut drizzle, pesto, dukkah, toasted seeds, or garlic croutons. For a party starter, pour it into small mugs or shooter cups and finish with chive oil. It plays well with roasted chicken or a simple grain bowl.
Make-Ahead and Storage
Cool the soup, then store it in airtight containers in the fridge for up to 5 days. For the freezer, portion it in quart bags or deli containers, label, and freeze for up to 3 months. Lay bags flat for faster thawing.
Reheat on the stovetop over medium with a splash of water or broth until hot. If you added dairy, heat gently and avoid a hard boil. You can microwave in 1-minute bursts, stirring between rounds.
Nutrition Information
Calories: ~180 per 1.5-cup serving. Protein: ~4–5g; Carbs: ~27–30g; Fat: ~7–8g. Fiber stays high from vegetables; sodium varies based on broth and added salt.
Roasted Veggie Soup Recipe
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Spread carrots, cauliflower, potatoes, red bell pepper, onion, and garlic cloves on a baking sheet.
- Drizzle vegetables with olive oil, sprinkle with salt and black pepper, and toss to coat.
- Roast vegetables in the preheated oven for 25–30 minutes, stirring halfway, until tender and lightly browned.
- Transfer roasted vegetables to a large pot. Add vegetable broth, dried thyme, and smoked paprika (if using).
- Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.