Roasted Vegetable Soup
Warm up with our creamy roasted vegetable soup, an ideal autumn recipe that’s both comforting and easy to make. Packed with fresh veggies and a rich, smooth texture, it’s perfect for cosy fall days.
This roasted veggie soup is perfect for lifting your spirits and providing essential nutrients. Packed with delicious, roasted flavours and healthy ingredients, it’s both satisfying and nourishing.
I love preparing quick, restaurant-quality dishes like this roasted veggie soup that are simple to make and taste incredible. With just a few basic ingredients, I can create a hearty meal for my family. Sharing homemade soups like this one creates cherished moments around the table.
If you enjoyed this roasted veggie soup, I think you might like a few other dishes. Try a roast duck with butternut squash, or keep it simple with green beans sautéed in garlic.
A hearty pork ribs and cabbage casserole is great for a filling meal, and lentil soup is a comforting plant-based option. Stuffed bell peppers are tasty, and for dessert, Biscoff cinnamon rolls are a sweet treat. Each one offers something delicious and different!
OUR LATEST VIDEOS
The roasted veggie soup is vegan if you skip the Parmesan or use a dairy-free alternative, and it can also be made gluten-free if you use gluten-free croutons or omit them. It’s perfect for those looking for plant-based or gluten-free options.
Watch Us Make The Recipe
Looking for more? Check out these Dinner Recipes!
Why you’ll love this recipe
This recipe for roasted veggie soup is a winner because it’s quick, easy, and uses simple ingredients. With a mix of roasted vegetables like onions, carrots, and potatoes, it’s packed with flavour and always a hit with the family.
It’s a straightforward dish that’s perfect for busy nights, and you can pair it with any side you like. Since it’s homemade, you control what goes into it, making it a healthier choice. Kids enjoy it too, and it’s low in calories, so everyone at the table benefits.
Plus, it’s great for meal prepping. You can make it ahead of time, store it, and just reheat it when needed.
Expert Tips
Season Well: Add enough salt, pepper, and spices to make the flavours pop.
Choose Good Broth: Use high-quality broth to give the soup a richer taste.
Blend Smoothly: Blend the soup well for a creamy texture, using either a blender or an immersion blender.
Substitutions
- Red onions: Use shallots or yellow onion.
- Red pepper: Substitute with green bell pepper.
- Yellow or orange pepper: Use additional red or green bell pepper.
- Carrots: Substitute with parsnips or sweet potatoes.
- Sweet potatoes: Use regular potatoes or butternut squash.
- Parsnips: Substitute with more carrots or celery stalks.
- Potato: Use sweet potato or turnip.
- Cherry tomatoes or large tomatoes: Substitute with canned diced tomatoes or grape tomatoes.
- A whole head of garlic: Use minced garlic or garlic powder.
- Salt, pepper, and paprika: Use seasoned salt or herbs like thyme or oregano.
- Dried basil: Substitute with dried oregano or dried thyme.
- Parmesan cheese: Use Pecorino Romano or nutritional yeast for a dairy-free option.
- Olive oil: Substitute with avocado oil or melted coconut oil.
- Fresh basil leaves: Use fresh parsley or fresh cilantro for garnish.
- Croutons: Substitute with toasted bread cubes or baked pita chips.
How to make the recipe
Craving a comforting dish? Try our creamy veggie soup! This simple recipe is packed with fresh, wholesome ingredients that’ll warm you up on a chilly day. We’ll walk you through every step, from prepping the veggies to blending the soup to creamy perfection.
Check out our handy guide with step-by-step photos to make the most of this cozy recipe!
Chop the vegetables and tomatoes, and add them with garlic to a baking sheet. Drizzle with olive oil, season, and toss to coat.
Roast in the preheated oven until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
Cool the roasted vegetables, add them to a pot with garlic and broth, stir in basil, and cook for 15 minutes.
Blend the soup until smooth with an immersion blender or in batches with a regular blender. Adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls. Garnish with fresh basil leaves and croutons for added crunch.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to give the soup a bit of heat.
Herb Twist: Experiment with fresh herbs like rosemary or thyme, or use dried herbs such as herbes de Provence for a different flavor profile.
Creamy Version: Stir in a bit of coconut milk or heavy cream for a richer, creamier texture.
Protein Boost: Add cooked chickpeas, beans, or shredded chicken for extra protein.
Earthy Flavor: Include mushrooms or a dash of smoked paprika to give the soup an earthy, smoky taste.
Sweet Touch: For a hint of sweetness, add a chopped apple or a bit of maple syrup.
Tangy Note: Stir in a bit of lemon juice or apple cider vinegar just before serving for a tangy contrast.
Cheesy Flavor: Mix in a bit of grated cheddar cheese or nutritional yeast for a cheesy twist without the dairy.
Asian Flair: Add a splash of soy sauce or a teaspoon of ginger for an Asian-inspired flavor.
Roasted Garlic: For extra depth, roast more garlic and blend it into the soup.
Storage
Cool First: Let the soup cool before transferring it to containers.
Refrigerate: Store in an airtight container in the fridge for up to 4-5 days.
Freeze: Freeze in airtight containers or bags for up to 3 months.
Reheat: Thaw in the fridge if frozen and reheat thoroughly on the stove or in the microwave.
More recipes you may love
- Chickpea Ratatouille: A Delicious Vegan Dish
- Potato Frittata
- Swedish Meatballs
- Couscous Salmon Salad
- Baked Gorgonzola Pears
- Easy Japanese Spicy Tuna Onigiri
FAQs
1. Can I use different vegetables?
Yes, you can swap in vegetables like zucchini, cauliflower, or butternut squash based on your preference or what you have on hand.
2. How can I make the soup spicier?
Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup before blending.
3. Can I freeze the soup?
Yes, the soup freezes well. Store it in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
4. What can I use instead of Parmesan cheese?
For a dairy-free option, use nutritional yeast or skip the cheese. You can also use Pecorino Romano if you prefer.
5. How do I make the soup creamier?
Stir in some coconut milk or heavy cream for a richer, creamier texture.
6. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Store it in the fridge for up to 4-5 days or freeze it for longer storage.
7. What’s a good substitute for olive oil?
You can use avocado oil or melted coconut oil as an alternative.
8. How can I add more protein to the soup?
Add cooked chickpeas, beans, or shredded chicken to boost the protein content.
Looking for more? Check out +54 Best Mains Easy Recipes!
Did you give this Roasted Vegetable Soup recipe a try? Please share your experience by rating it ⭐️⭐️⭐️⭐️⭐️ and dropping a comment below. Your feedback is greatly appreciated and fuels my passion for creating recipes!
Follow me on Instagram – Pinterest or Facebook and tag your creations
Creamy Vegetable Soup
Equipment
- Immersion Blender or Blender
Ingredients
- 2 red onions
- 1 red pepper
- 1 yellow or orange pepper
- 3 carrots
- 2 sweet potatoes
- 2 parsnips
- 1 potato
- 20 cherry tomatoes or 4 large tomatoes
- 1 whole head of garlic
- Salt pepper, and paprika (to taste)
- 1 tsp dried basil
- 50 ml olive oil about 3.4 tbsp
- Fresh basil leaves for garnish
- Croutons for serving
Optional
- 100 g Parmesan cheese about 1 cup, grated
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Vegetables: Peel and chop the red onions, red pepper, yellow or orange pepper, carrots, sweet potatoes, parsnips, and potato into bite-sized pieces. Halve the cherry tomatoes (or cut large tomatoes into chunks). Cut the head of garlic in half and add it to the baking sheet along with the vegetables.
- Season and Oil: Drizzle olive oil over the vegetables and garlic. Sprinkle with salt, pepper, paprika, and dried basil. Toss everything to coat evenly.
- Roast Vegetables: Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.
- Blend Soup: Once roasted, let the vegetables cool slightly. Squeeze the roasted garlic cloves out of their skins and transfer them to a large pot. Add the roasted vegetables and enough vegetable broth (about 4 cups) to cover the veggies. Stir in 1 tsp of dried basil. Cook for 15 minutes.
- Blend and Season: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender. Adjust seasoning with additional salt and pepper if needed. Stir in the grated Parmesan cheese if you choose to use it.
- Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and croutons for added crunch.
- Enjoy your homemade roasted veggie soup!
