As the days grow shorter and a crisp chill begins to settle in the air, there’s nothing quite like wrapping your hands around a warm, comforting bowl of soup. Enter roasted vegetable soup-a simple yet soul-soothing dish that transforms humble garden harvests into a vibrant, velvety meal. This easy roasted vegetable soup recipe not only fills your kitchen with the aromatic allure of caramelized veggies but also invites you to savor the rich, hearty flavors of fall and winter’s best produce. Whether you’re a seasoned cook or a kitchen novice, this recipe promises a cozy culinary experience that warms you from the inside out.
Cozy up with this easy roasted vegetable soup recipe that captures the warmth and depth of a slow-simmered kitchen favorite. By carefully selecting vibrant vegetables and roasting them to caramelized perfection, you create a rich foundation bursting with natural sweetness and complexity. This soup is more than just a meal-it’s a comforting hug in a bowl, perfect for crisp evenings or anytime you crave something nourishing and soul-satisfying.
Prep and Cook Time
Preparation: 15 minutes
Roasting: 35 minutes
Simmering: 25 minutes
Total Time: 1 hour 15 minutes
Yield
Serves 6 generous bowls
Difficulty Level
Easy
Ingredients
- 2 large carrots, peeled and cut into 1-inch chunks
- 1 medium onion, quartered
- 2 cloves garlic, smashed
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, seeded and chopped
- 1 medium zucchini, sliced into thick rounds
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 6 cups vegetable broth (preferably homemade or low sodium)
- 1 bay leaf
- Fresh thyme sprigs (3-4)
- Optional: 1/4 teaspoon crushed red pepper flakes for gentle heat
- Fresh parsley or chives for garnish
- A splash of cream or coconut milk for richness (optional)
Step-by-step Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Place all chopped vegetables – carrots, onion, garlic, sweet potato, bell pepper, and zucchini – in a large bowl. Drizzle with extra virgin olive oil and sprinkle smoked paprika, salt, and pepper. Toss thoroughly until each piece is evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 30-35 minutes, flipping halfway through, until tender and edges are golden brown and caramelized. This roasting step is crucial to deepen flavor and add a subtle smoky sweetness.
- Meanwhile, in a large pot, bring the vegetable broth to a gentle boil. Add the bay leaf and thyme sprigs. Lower the heat to a simmer and let the herbs infuse the broth for about 10 minutes.
- Onc the vegetables are roasted,carefully transfer them to the simmering broth. Use a wooden spoon to mash some of the vegetables against the side of the pot for extra creaminess while leaving some chunks for texture.
- Simmer the soup uncovered for another 15 minutes, allowing all the flavors to harmonize. Taste and adjust seasoning with additional salt, pepper, or a pinch of red pepper flakes if desired.
- Remove the bay leaf and thyme sprigs. If using, swirl in a splash of cream or coconut milk to add a velvety finish.
- Ladle the soup into bowls and garnish with freshly chopped parsley or chives. Serve piping hot, ideally with crusty bread or a sprinkle of toasted nuts for an inviting crunch.
Chef’s Notes & Tips for Success
- Vegetable variations: don’t hesitate to swap in your favorites like parsnips, butternut squash, or celery root to tailor the flavor profile.
- Roasting tips: for maximum flavor, avoid overcrowding the pan; give each vegetable space to brown rather than steam.
- Broth suggestions: Using a homemade broth or a high-quality store-bought version elevates the final dish tremendously.
- Make-ahead: The roasted vegetables can be prepared a day in advance and refrigerated, making this soup a breeze when time is tight.
- Texture control: use an immersion blender for a smoother finish, or keep it chunky to appreciate the roasted bites.
Serving Suggestions to Impress
Present your soup in rustic bowls to highlight its cozy appeal. Add a drizzle of olive oil or herb-infused oil on top, then sprinkle freshly cracked black pepper and chopped fresh herbs for a burst of color and aroma. For added indulgence, a dollop of crème fraîche or a sprinkle of toasted pumpkin seeds adds luxury and texture. Pair with thickly sliced, toasted sourdough rubbed with garlic or a flaky cheesy crostini.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 |
| Protein | 3g |
| Carbohydrates | 26g |
| Fat | 5g |
For more hearty, veggie-forward inspiration, check out our Hearty vegetable Stews Collection. For expert tips on roasting vegetables perfectly every time, Serious Eats’ roasting guide is an invaluable resource.
Q&A
Q&A: Cozy Up with This Easy Roasted vegetable Soup Recipe
Q1: What makes roasted vegetable soup so special compared to regular vegetable soup?
A1: Roasting the vegetables caramelizes their natural sugars,creating a deeper,richer flavor profile. this method adds a smoky, slightly sweet undertone that simple boiling can’t achieve, making every spoonful a warm hug in a bowl.
Q2: Which vegetables work best for this roasted vegetable soup recipe?
A2: Root vegetables like carrots, sweet potatoes, and parsnips shine here, alongside bell peppers, zucchini, and onions. These veggies not only roast beautifully but also blend into a silky, flavorful soup that epitomizes cozy comfort.
Q3: Is this recipe beginner-friendly?
A3: Absolutely! roasting vegetables and blending them into soup requires minimal hands-on time and no fancy techniques. It’s perfect for anyone wanting satisfying homemade comfort food without the fuss.
Q4: Can I make this soup vegan and gluten-free?
A4: Yes! This soup naturally fits both diets.Just use vegetable broth and skip any dairy toppings or add plant-based alternatives like coconut cream or cashew cream for extra richness.
Q5: How can I customize this soup to suit my taste?
A5: Feel free to experiment with herbs like thyme, rosemary, or sage during roasting. Add a splash of acidity with lemon juice or a pinch of spice with chili flakes. You can even blend in roasted garlic or a touch of ginger for an aromatic twist.
Q6: What’s the best way to store leftovers?
A6: Store your roasted vegetable soup in an airtight container in the fridge for up to 4 days. It also freezes beautifully, so batch-cook and enjoy warm, nourishing bowls anytime you need a cozy pick-me-up.
Q7: Any tips to elevate this simple soup into a hearty meal?
A7: Try topping with crunchy roasted pumpkin seeds, a swirl of pesto, or a sprinkle of toasted bread crumbs. Pair it with crusty bread or a fresh salad to turn this humble soup into a satisfying feast perfect for chilly days.
Cozying up with a bowl of this easy roasted vegetable soup is like wrapping yourself in a flavorful, nourishing blanket – simple, soulful, and oh so satisfying.
Wrapping Up
As the days grow cooler and the kitchen fills with the comforting aroma of roasted vegetables, this easy roasted vegetable soup becomes more than just a meal-it’s a warm embrace in a bowl. Whether you’re seeking a quick weeknight dinner or a nourishing way to savor the bounty of the season, this recipe invites you to slow down, savor simple ingredients, and cozy up with every satisfying spoonful. So, gather your favorite veggies, turn on the oven, and let this soothing soup remind you that sometimes, the best comfort comes straight from your own kitchen.
