What You’ll Need for This roasted vegetable soup
Okay, let’s gather our ingredients! This recipe is super flexible, so feel free to adapt it to your liking based on what you have in your fridge. But here’s what I usually use for my creamy roasted vegetable soup:
- 1 large onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 2 zucchini, roughly chopped
- 1 head of broccoli, cut into florets
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 (14.5 ounce) can of diced tomatoes, undrained
- 2 tablespoons balsamic vinegar (my secret ingredient!)
- Fresh basil, chopped (for garnish)
- Cream or Coconut milk (optional for creaminess)
I always use organic vegetables when I can for my healthy roasted vegetable soup. I feel like they just have a better flavor, and I know I’m avoiding any harmful pesticides. But honestly, whatever you have on hand will work just fine! When making roasted vegetable soup, you can find most of these ingredients at your local grocery store or farmer’s market. I always try to buy my vegetables in bulk when they’re on sale and freeze them for later use. It’s a great way to save money! For more money saving tips, check out Delilita’s tips for more soup recipes!
Here’s a roasted vegetable soup trick I learned from my grandmother: toss the vegetables with a little bit of cornstarch before roasting them. It helps them get extra crispy and caramelized! I’ve also experimented with adding different herbs and spices to the soup. Smoked paprika, cumin, or even a little bit of curry powder can add a unique and delicious twist.
For busy families making roasted vegetable soup, you can definitely prep the vegetables ahead of time. Chop them up and store them in an airtight container in the fridge for up to 24 hours. That way, when you’re ready to cook, all you have to do is toss them with olive oil and spices and pop them in the oven.
As for storage, leftover roasted vegetable soup ingredients, like chopped vegetables, can be stored in the freezer for a few months. Just be sure to blanch them first to prevent them from getting mushy.
Let’s Make This roasted vegetable soup Together
Alright, let’s get cooking! This recipe is so simple, I promise you’ll be enjoying a warm bowl of roasted vegetable soup in no time.
- Preheat your oven to 400°F (200°C). While the oven is heating, wash and chop all your vegetables. Remember, it doesn’t have to be perfect! Just roughly chop them into bite-sized pieces.
- Toss the vegetables with olive oil, thyme, rosemary, red pepper flakes (if using), salt, and pepper. Make sure everything is evenly coated. Don’t be afraid to get your hands in there and really massage the oil and spices into the vegetables.
- Spread the vegetables in a single layer on a large baking sheet. I use a rimmed baking sheet to prevent any spills. If you don’t have a large enough baking sheet, you may need to use two. It’s important to spread the vegetables in a single layer so they roast properly.
- Roast the vegetables for 30-40 minutes, or until they are tender and slightly caramelized. Keep an eye on them, and stir them halfway through to ensure even cooking. I learned the hard way with roasted vegetable soup that if you don’t stir them, they can burn!
- Once the vegetables are roasted, transfer them to a large pot or Dutch oven. Add the vegetable broth, diced tomatoes, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
- Use an immersion blender or a regular blender to blend the soup until smooth. If using a regular blender, be very careful! Hot liquids can splatter and cause burns. Blend in batches, and make sure to vent the blender lid to allow steam to escape.
- Taste and adjust seasonings as needed. Add more salt, pepper, or balsamic vinegar to taste. If you want a creamier soup, stir in a splash of cream or coconut milk.
Don’t worry if your roasted vegetable soup seems a little watery at first. It will thicken up as it simmers. And if it’s too thick, just add a little more vegetable broth to thin it out.
In my kitchen, roasted vegetable soup usually takes about an hour from start to finish, including prep time. But honestly, most of that time is hands-off, while the vegetables are roasting.
While the roasted vegetable soup is cooking, I usually do the dishes, catch up on emails, or just relax with a good book. It’s one of those meals that allows me to multi-task!
Your roasted vegetable soup should smell like a mix of roasted vegetables, herbs, and a hint of sweetness from the balsamic vinegar. It’s a truly comforting aroma! I personally like to add a teaspoon of smoked paprika for a little smokiness.
My family-tested roasted vegetable soup shortcut is to buy pre-chopped vegetables from the grocery store. It saves a ton of time, and it’s perfect for those really busy weeknights.
How I Love to Serve This roasted vegetable soup
My family loves this roasted vegetable soup when I serve it with a crusty loaf of bread for dipping. It’s the perfect way to soak up all that delicious soup! Sometimes I’ll even add a dollop of sour cream or Greek yogurt on top for extra creaminess.
My go-to side dishes that pair with roasted vegetable soup are a simple green salad or a grilled cheese sandwich. The salad adds a nice fresh contrast to the richness of the soup, and the grilled cheese is just pure comfort food! For a simple salad, visit Craving Something Healthy.
This roasted vegetable soup is perfect for a chilly weeknight dinner, a casual lunch with friends, or even a holiday gathering. I especially love making it for Thanksgiving or Christmas, because it’s a great way to use up all those leftover vegetables. This recipe is especially great during the fall season.
As for presentation tips, I like to garnish the soup with a sprinkle of fresh basil or parsley, a drizzle of olive oil, and a swirl of cream or coconut milk. It makes it look extra fancy and inviting! I will sometimes add croutons to the top of the soup. My kids love croutons.
If you have extra roasted vegetable soup, it’s even better the next day! The flavors have had time to meld together, and it’s just so comforting. You can also freeze it for later use. Just let it cool completely before transferring it to a freezer-safe container.
I have a few seasonal roasted vegetable soup variations that I’ve tried. In the fall, I love adding butternut squash or pumpkin to the mix. And in the summer, I’ll use more zucchini, yellow squash, and corn.
Friends always ask for this best roasted vegetable soup recipe whenever I make it for a potluck or dinner party. They’re always amazed at how easy it is to make, and how delicious it is!
Your roasted vegetable soup Questions Answered
Okay, let’s tackle some of the most common questions I get about this easy roasted vegetable soup recipe!
Q: Can I use frozen vegetables in this soup?
A: Absolutely! Frozen vegetables are a great option, especially when you’re short on time or fresh vegetables are out of season. Just thaw them slightly before roasting, and be sure to pat them dry to remove any excess moisture. You know what I do when my roasted vegetable soup recipe is running low and I’m out of fresh vegetables? I add frozen vegetables! It tastes just as good.
Q: What if I don’t have all the vegetables listed in the recipe?
A: No problem! This recipe is super flexible. Feel free to substitute any vegetables you have on hand. Some other great options include sweet potatoes, Brussels sprouts, cauliflower, and parsnips.
Q: Can I make this soup vegan?
A: Yes! This vegan roasted vegetable soup recipe is naturally vegan, as long as you use vegetable broth and omit the cream or sour cream garnish. You can also use coconut milk for extra creaminess.
Q: How do I make this soup creamier?
A: There are a few ways to make this creamy roasted vegetable soup creamier. You can add a splash of cream or coconut milk after blending. Or, you can add a cooked potato to the vegetables before roasting. The potato will add a natural creaminess to the soup.
Q: My soup is too thick. How do I thin it out?
A: Simply add more vegetable broth until it reaches your desired consistency.
Q: My soup is too bland. How do I add more flavor?
A: If your roasted vegetable soup is too bland, try adding more salt, pepper, or balsamic vinegar. You can also add a pinch of red pepper flakes for a little heat. Or, you can add a bay leaf to the soup while it simmers. Just be sure to remove it before blending.
Q: Can I freeze this soup?
A: Yes! This healthy roasted vegetable soup freezes beautifully. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. This is one thing I recommend when someone asks for the recipe, too.
My Final Thoughts on This roasted vegetable soup
This roasted vegetable soup recipe holds a special place in my heart because it’s a dish that I can always count on. It’s comforting, healthy, and easy to make – everything I look for in a family-friendly meal. This best roasted vegetable soup recipe reminds me of my family.
My roasted vegetable soup Pro Tips:
- Don’t be afraid to experiment with different vegetables and herbs.
- Roast the vegetables until they are slightly caramelized for the best flavor.
- Use an immersion blender for easy and mess-free blending.
Here are a few roasted vegetable soup variations that I’ve tried with my family:
- Spicy Roasted Vegetable Soup: Add a jalapeño pepper to the vegetables before roasting.
- Curried Roasted Vegetable Soup: Add a teaspoon of curry powder to the vegetables before roasting.
- Smoked Paprika Roasted Vegetable Soup: Add a teaspoon of smoked paprika to the vegetables before roasting.
My kids love the curried roasted vegetable soup version, while my husband prefers the spicy version. I personally love them all!
I encourage you to make this roasted vegetable soup your own. Don’t be afraid to experiment with different ingredients and flavors until you find a combination that you love.
I hope you have a wonderful time cooking this roasted vegetable soup, and I hope your family enjoys it as much as mine does! I really hope you give this roasted vegetable soup recipe a try! Happy cooking!
roasted vegetable soup
This Roasted Vegetable Soup is packed with flavor from deeply caramelized vegetables. It’s a healthy, comforting, and naturally vegan meal perfect for a chilly day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- 4 carrots, peeled and chopped
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine butternut squash, bell peppers, red onion, carrots, garlic, olive oil, thyme, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer on a large baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
- Transfer roasted vegetables to a large pot or Dutch oven.
- Add vegetable broth and diced tomatoes. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
- Return to pot and heat through. Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh basil, if desired.
Notes
For a creamier soup, add a splash of coconut milk or heavy cream before serving. You can also top it with croutons or a dollop of sour cream.