Nyla here, and welcome to Grill Drip – where comfort food meets bold flavors and every meal becomes a special occasion! I’m so excited to share one of my absolute favorite recipes with you: roasted vegetable soup. This isn’t just any soup; it’s a flavor explosion that’ll make you want to do a little happy dance with every spoonful.
I remember the first time I made this roasted vegetable soup. It was a late-night experiment gone right. I had a bunch of veggies in the fridge that needed to be used up. Roasting them first? Pure genius! The depth of flavor was unreal. This roasted vegetable soup quickly became a staple in my kitchen.
Ready to dive into this flavor adventure? Let’s make some magic happen!
INGREDIENTS You Need
This roasted vegetable soup ingredient list is all about bold flavors that actually work together! You can grab most of these during your normal shopping trip. And don’t worry if you don’t have exactly what’s listed. I’ll share some tested ingredient swaps below.
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 zucchini, chopped
- 1 eggplant, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for a kick!)
- 6 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream (or coconut milk for a vegan version)
- Salt and pepper to taste
Here’s my roasted vegetable soup secret that takes it from good to incredible: fresh herbs! I love adding a handful of fresh basil or parsley at the end.
No eggplant? No problem! I use sweet potatoes all the time in my roasted vegetable soup. For extra flavor, consider using smoked paprika for depth.
This vegetable soup recipe gets its amazing taste from the roasting process. Roasting the veggies brings out their natural sweetness and creates a depth of flavor that you just can’t get any other way.
For busy weeknights, I sometimes chop the vegetables ahead of time and store them in the fridge. It cuts down on prep time significantly. I love adding extra red pepper flakes to my roasted vegetable soup for that extra kick.
Let’s Make Some!
This is my favorite part of making roasted vegetable soup – watch the magic happen! Follow these easy steps, and you’ll be enjoying a bowl of deliciousness in no time.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the onion, carrots, celery, bell peppers, zucchini, eggplant, and garlic with olive oil, thyme, rosemary, red pepper flakes (if using), salt, and pepper. Make sure everything is evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Don’t overcrowd the pan! If needed, use two baking sheets. Overcrowding will steam the veggies instead of roasting them.
- Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through. This is where the magic starts happening! You’ll see the veggies start to soften and brown.
- Remove the roasted vegetables from the oven and let them cool slightly. While your roasted vegetable soup is doing its thing, get ready for some amazing aromas!
- Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes. This allows the flavors to meld together beautifully.
- Use an immersion blender to blend the soup until smooth and creamy. Be careful when blending hot liquids! Alternatively, you can blend the soup in batches in a regular blender.
- Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Don’t worry if your roasted vegetable soup looks a little pale after blending. The cream will add richness and depth.
- Heat through and serve hot. Garnish with fresh herbs, a swirl of cream, or a sprinkle of red pepper flakes, if desired.
In my kitchen, this easy roasted vegetable soup usually takes about an hour from start to finish, but the results are so worth it! It’s the perfect weeknight meal when you want something healthy and satisfying. For more on this try – Healthy Cream of Roasted Vegetable Soup – Hostess At Heart
How to Serve Up This!
People literally do happy dances when this roasted vegetable soup hits the table with some crusty bread for dipping. It’s perfect for those weeknight dinners that need to be special!
I love to enjoy this roasted vegetable soup with a grilled cheese sandwich for the ultimate comfort food pairing. It’s also fantastic with a dollop of pesto or a sprinkle of parmesan cheese. The bold flavors of the soup complement the richness of the cheese and pesto perfectly.
This creamy roasted vegetable soup is perfect for a cozy fall evening, a casual lunch with friends, or even a fancy dinner party. It’s versatile and always a crowd-pleaser.
For presentation, I like to serve the soup in a warm bowl with a drizzle of olive oil and a sprinkle of fresh herbs. It looks beautiful and adds an extra layer of flavor.
Got leftovers? This vegan roasted vegetable soup is even better the next day! You can also use it as a base for other soups or stews.
I’ve experimented with adding different spices to this healthy roasted vegetable soup. Smoked paprika, cumin, and coriander all add a unique twist.
FAQs:
Got questions about making this roasted vegetable soup? Don’t worry, I’ve got you covered! Here are some common concerns and my enthusiastic, practical advice:
Will kitchen newbies succeed with this roasted vegetable soup?
Absolutely! This recipe is super straightforward. If you can chop veggies and turn on an oven, you’ve got this! Seriously, this easy roasted vegetable soup is very forgiving.
What if I mess up my roasted vegetable soup? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this one up. Even if you over-roast the veggies, they’ll still add a delicious depth of flavor to the soup. Trust me, it’ll still taste incredible!
How can I prep this roasted vegetable soup for busy weeknights?
Chop the vegetables ahead of time and store them in the fridge. You can also roast the veggies ahead of time and store them in an airtight container. When you’re ready to make the soup, just heat everything up and blend!
Can I freeze this roasted vegetable soup?
Yes! This vegan roasted vegetable soup freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers.
What other vegetables can I use in this creamy roasted vegetable soup?
Feel free to experiment! Butternut squash, sweet potatoes, Brussels sprouts, and cauliflower all work well.
Can I make this roasted vegetable soup without an immersion blender?
Yes! You can blend the soup in batches in a regular blender. Just be careful when blending hot liquids! Creamy Roasted Veggie Soup – Vegan Yack Attack this might help you.
Is this roasted vegetable soup vegan?
Yes, it is! Just use coconut milk instead of heavy cream.
CONCLUSION:
This roasted vegetable soup brings me so much joy because it’s a delicious, healthy, and comforting meal that’s easy to make. It’s the perfect way to use up leftover vegetables and create something truly special. If you liked this, check out this tortellini vegetable soup.
Here are my My roasted vegetable soup Flavor Secrets:
- Roasting the vegetables is key to the depth of flavor.
- Don’t be afraid to experiment with different spices and herbs.
- A touch of cream (or coconut milk) adds richness and creaminess.
Here are some delicious roasted vegetable soup variations I’ve tested:
- Spicy Roasted Vegetable Soup: Add a pinch of cayenne pepper or a drizzle of hot sauce.
- Smoked Paprika Roasted Vegetable Soup: Use smoked paprika for a smoky flavor.
- Curried Roasted Vegetable Soup: Add a teaspoon of curry powder for a warm, exotic flavor.
For game nights, I usually make the spicy version. For a cozy night in, I go with the smoked paprika version. And for a fancy dinner party, I make the classic creamy version.
Trust your taste buds and get creative! The most important thing is to have fun and enjoy the process.
I’m so excited for you to try this roasted vegetable soup! I know you’re going to love it. And if you do enjoy it, then you might just adore this Spicy Black Bean Soup. Let me know what you think, and happy cooking! Also check out this Creamy Roasted Vegetable Soup | Craving Something Healthy.
Print
roasted vegetable soup
This roasted vegetable soup is packed with flavor from caramelized vegetables. Roasting brings out the natural sweetness for a comforting and healthy meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- 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, quartered
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash, bell peppers, red onion, garlic, carrots, and celery with olive oil, thyme, rosemary, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized.
- Remove from oven and let cool slightly.
- Transfer roasted vegetables to a blender or food processor.
- Add vegetable broth and blend until smooth.
- Pour soup into a large pot and heat over medium heat until warmed through.
- Season with additional salt and pepper to taste.
- Garnish with fresh parsley before serving, if desired.
Notes
For a creamier soup, add a swirl of coconut milk or heavy cream before serving. You can also add a pinch of red pepper flakes for a little heat.