Easy Roasted Vegetable Soup

Clear out the crisper drawer and make a healthy and comforting meal all at once! Roasted vegetable soup is the ideal way to enjoy a cozy meal while packing nutritious vegetables. Roasting the sweet potatoes, red peppers, onions and carrots in this recipe brings out their natural sweetness and adds a rich, caramelized depth of flavor. The result is a silky, flavorful soup that’s satisfying on its own or with a side of crusty bread. It is simple to make, easy to customize with your favorite vegetables or seasonings, and it can be prepared ahead of time, making it a wonderful choice for busy weeknights or meal prepping.

Ingredients for Roasted Vegetable Soup

• Sweet potatoes: Sweet potatoes provide a creamy texture when blended in the soup. You can use orange sweet potatoes or white Japanese varieties.
• Red onion: The red onion adds a mild, savory depth of flavor. Feel free to substitute white or yellow onion or leek.
• Sweet red pepper: This pepper contributes a vibrant red-orange color, enhancing both the flavor and appearance of the finished soup.
• Carrot: Carrots add earthy sweetness and a nice body to the soup when pureed.
• Olive oil: Olive oil aids in roasting the vegetables, deepening their flavor and ensuring that they caramelize in the oven.
• Garlic: The garlic brings a savory, aromatic base that elevates the overall flavor of the soup.
• Spices: Cumin adds a warm, earthy note, and paprika imparts a smoky flavor, adding dimension to the vegetable mixture.
• Vegetable broth: The broth acts as the liquid base, enhancing the soup’s savory profile while helping to blend the flavors. Use homemade or store-bought vegetable broth or chicken broth.
• Diced tomatoes: Canned tomatoes introduce a slight acidity, balancing the sweet, starchy richness of the roasted vegetables.
• Fresh parsley sprigs: Parsley adds a bright, herbaceous flavor.
• Lemon juice (optional): A squeeze of lemon juice adds a touch of acidity, brightening the overall flavor.
• Grated Parmesan cheese: The Parmesan adds a salty, umami richness when sprinkled over the soup, rounding out the flavors.

Directions 

Step 1: Roast the vegetables

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Preheat the oven to 400°F. Place the sweet potato, onion, bell pepper and carrot on a foil-lined baking sheet. Drizzle them with 2 tablespoons of oil, tossing the vegetables to coat. Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon pf pepper. Roast them until the vegetables are caramelized on the edges, about 35 to 40 minutes.

Step 2: Saute the garlic, add the vegetables and liquids and puree

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Heat the remaining 1 tablespoon of oil in a Dutch oven or stock pot. Add the garlic, the remaining 1 teaspoon salt, and the cumin and paprika; cook for one minute longer. Stir in the roasted vegetables, broth and diced tomatoes; simmer for 10 to 15 minutes or until the vegetables are very soft. Stir in the parsley and, if desired, lemon juice. Carefully, so as not to splatter the hot soup, use an immersion blender to puree the soup until smooth.

Step 3: Serve

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Serve in bowls with grated Parmesan cheese.

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Recipe Variations

• Use different vegetables: Substitute butternut squash, zucchini, or parsnips for the sweet potatoes or carrots to change up the flavor profile.
• Try coconut milk: Replace part of the vegetable broth with coconut milk for a creamy, slightly tropical variation that adds richness.
• Garnish with seeds or nuts: Top the soup with roasted pumpkin seeds, sunflower seeds or crushed nuts for extra crunch and flavor.
• Roast the garlic: Instead of sauteeing the garlic, roast garlic cloves in their papery husks alongside the vegetables. Squeeze them out once soft and blend them into the soup for a deeper, more caramelized garlic flavor.

How to Store Roasted Vegetable Soup

To store this soup, first let it cool to room temperature. Then transfer it to single-serving airtight containers and refrigerate them for up to five days.

Can you freeze roasted vegetable soup?

Yes, and roasted vegetable soup freezes and defrosts very well, so this is a great recipe to make in a big batch and save. Freeze the soup in freezer-safe containers or bags for up to three months; just leave some space for expansion. Check out this guide on how to freeze soup.

Roasted Vegetable Soup Tips

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How can I make this soup creamier without adding dairy?

Stir in a can of drained and rinsed white beans or chickpeas along with the broth and tomatoes to make the soup heartier and add some plant-based protein. You can also puree in silken tofu, or add oat milk or another plant-based milk or unsweetened creamer to make the soup creamy without using cream.

How do I adjust the seasoning if the soup tastes bland?

Adding the recommended lemon juice will do a lot to lift the flavor of this soup and balance the sweet flavor of the vegetables. If your soup still tastes flat, add more lemon or boost the flavor by adding vegetable or chicken bouillon or broth concentrate, garlic powder or additional spices. A little hot sauce would also go a long way to liven up the soup’s flavor profile.

How do I thicken the soup if it’s too thin after blending?

There’s nothing worse than a pulpy soup. If you find that your soup is too thin and brothy, continue simmering it, stirring often, until it has reached a consistency you like. You can also whisk in some instant mashed potato flakes, which will add a velvety texture. Use only a small amount; a little goes a long way.