INGREDIENTS You Need

This roasted veggie soup ingredient list is all about bold flavors that actually work together! Trust me, even if you think you don’t like some of these veggies, roasting them brings out a sweetness you won’t believe. Here’s what you’ll need to create this amazing roasted vegetable soup recipe:

1 large onion, chopped: Adds a foundational savory note. You can grab this during your normal shopping trip.
2 bell peppers (any color), chopped: Sweetness and a pop of color! No worries if you don’t have 2 peppers – I use one all the time!
4 carrots, chopped: Earthy sweetness that deepens the flavor.
4 celery stalks, chopped: Adds a savory backbone.
4 cloves garlic, minced: Because garlic makes everything better.
1 large zucchini, chopped: Mild and blends perfectly. I love adding extra for that extra kick.
1 large yellow squash, chopped: Adds a mild sweetness.
1 (28 ounce) can crushed tomatoes: Adds body and acidity. This roasted veggie soup gets its amazing taste from this!
4 cups vegetable broth: The liquid base of our soup.
2 tablespoons olive oil: For roasting those veggies to perfection.
1 teaspoon dried oregano: Earthy and aromatic.
1 teaspoon dried basil: Adds a touch of sweetness.
1/2 teaspoon smoked paprika: This is my roasted veggie soup secret that takes it from good to incredible!
Salt and pepper to taste: Seasoning is KEY!
Optional: Red pepper flakes: For a little heat if you like.
Optional: Fresh parsley or basil for garnish: Adds a pop of freshness.

Ingredient Prep Shortcuts:

For busy weeknights, I sometimes buy pre-chopped veggies. It saves time without sacrificing flavor!

Storage Tips for Freshness:

Store any leftover veggies in an airtight container in the fridge for up to 3 days.

Let’s Make Some!

This is my favorite part of making roasted veggie soup – watch the delicious magic happen! I’ve made this easy roasted vegetable soup more times than I can count, and it always brings a smile to my face. Get ready for some incredible aromas.

Preheat your oven to 400°F (200°C). Make sure your oven is nice and hot.
Chop all your veggies. Aim for roughly equal sizes for even roasting.
In a large bowl, toss the onion, bell peppers, carrots, celery, garlic, zucchini, and yellow squash with olive oil, oregano, basil, smoked paprika, salt, and pepper. Make sure everything is evenly coated.
Spread the veggies in a single layer on a large baking sheet. Don’t overcrowd the pan!
Roast for 30-40 minutes, or until the veggies are tender and slightly caramelized. This is where the magic starts happening!
Remove the roasted veggies from the oven and let them cool slightly. Be careful, they’re hot!
Transfer the roasted veggies to a large pot or Dutch oven. Get ready for the next level of flavor!
Add the crushed tomatoes and vegetable broth. Stir to combine.
Bring the soup to a simmer over medium heat. Let it bubble gently.
Use an immersion blender to blend the soup until smooth and creamy. Don’t worry if your roasted veggie soup looks slightly chunky – that’s perfectly fine! If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
Taste and adjust seasonings as needed. Add more salt, pepper, or red pepper flakes to your liking.
Simmer for another 10-15 minutes to let the flavors meld. While your roasted veggie soup is doing its thing, get ready for some amazing aromas!
Serve hot, garnished with fresh parsley or basil, if desired. Enjoy your delicious and healthy roasted vegetable soup!

Timing Insights:

In my kitchen, this roasted veggie soup usually takes about an hour from start to finish, including prep time. It’s so worth it!

Cooking Discoveries:

I’ve found that adding a splash of balsamic vinegar at the end of cooking adds a wonderful depth of flavor. It’s a total happy accident turned flavor booster!

How to Serve Up This!

People literally do happy dances when this roasted veggie soup hits the table with a grilled cheese sandwich! This creamy roasted vegetable soup is perfect for those weeknight dinners that need to be special! Here are some of my favorite ways to serve it up:

Classic Comfort: Serve it with a grilled cheese sandwich for the ultimate cozy meal.
Bold Flavor Pairing: Top with a dollop of pesto or a swirl of cream for added richness.
Perfect Occasions: This vegan roasted veggie soup is perfect for potlucks, game nights, or a cozy night in.
Presentation Ideas: Garnish with fresh herbs, a drizzle of olive oil, and a sprinkle of red pepper flakes for a pop of color and flavor.
Creative Leftover Transformations: Use leftover soup as a sauce for pasta or a base for a veggie-packed chili!
Fusion Variations: I’ve experimented with adding a can of coconut milk for a Thai-inspired twist. It’s surprisingly delicious!

For more weeknight winners that don’t sacrifice on taste, check out this spicy black bean soup.

This roasted veggie soup reminds me of another bold flavor favorite – Brown Sugar Roasted Butternut Squash.

If you’re loving this comfort food twist, you’ll go crazy for a creamy roasted vegetable soup recipe.

FAQs:

Will kitchen newbies succeed with this roasted veggie soup? Absolutely! This roasted veggie soup recipe is super forgiving. As long as you roast the veggies and blend everything together, it’ll taste amazing. Don’t be afraid to experiment with different veggies or seasonings!

What if I mess up my roasted veggie soup? (Spoiler: it’ll still taste incredible!) Honestly, it’s hard to mess this up. If it’s too thick, add more broth. Too thin? Simmer it longer. Taste is off? Add more seasoning!

How can I prep this roasted veggie soup for busy weeknights? Chop all the veggies ahead of time and store them in the fridge. Then, when you’re ready to cook, just toss them with olive oil and spices and roast!

Can I freeze this roasted veggie soup? Absolutely! Let it cool completely, then transfer it to freezer-safe containers or bags. It will last for up to 3 months.

Is this roasted veggie soup healthy? You bet! It’s packed with vitamins, minerals, and fiber from all those delicious veggies. Plus, it’s naturally vegan and gluten-free!

Can I add protein to this roasted veggie soup? Definitely! Adding some cooked chicken, sausage, or chickpeas would be delicious. I even enjoy adding tofu for extra protein.

What other veggies can I use in this roasted veggie soup? The possibilities are endless! I’ve used sweet potatoes, butternut squash, Brussels sprouts, and even cauliflower.

CONCLUSION:

This roasted veggie soup brings me so much joy because it’s a delicious and healthy way to use up whatever veggies I have on hand. It’s the perfect meal to enjoy on a chilly evening or any time you want a comforting bowl of goodness.

My roasted veggie soup Flavor Secrets:

Don’t skimp on the roasting: Roasting is key to developing the deep, rich flavors of this soup.
Smoked paprika is your friend: It adds a wonderful smoky depth that takes this soup to the next level.
Taste and adjust: Don’t be afraid to experiment with different seasonings and flavors until you find your perfect combination.

I’ve tested so many different variations, and they are delicious:

Spicy Roasted Veggie Soup: Add extra red pepper flakes or a dash of hot sauce for a kick.
Creamy Roasted Veggie Soup: Stir in a can of coconut milk or a dollop of cream at the end for added richness.
Cheesy Roasted Veggie Soup: Top with shredded cheddar or Parmesan cheese for a comforting twist.

Another take on this hearty comfort meal is Creamy Vegetable Soup – Gimme Some Oven.

Check out this article on a Creamy Roasted Vegetable Soup From Leftovers – Garlic & Zest.

No matter which version you choose, trust your taste buds and get creative! I’m so excited for you to try this roasted veggie soup and make it your own. Remember, cooking is all about having fun and experimenting with flavors! Now go get your roast on!

roasted veggie soup

Print Recipe

This Roasted Veggie Soup is a comforting and flavorful dish packed with nutrients. Roasting the vegetables brings out their natural sweetness, creating a rich and satisfying soup perfect for any night of the week.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

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, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss the butternut squash, bell peppers, red onion, garlic, carrots, and celery with olive oil, thyme, rosemary, salt, and pepper.
Spread the vegetables in a single layer on a large baking sheet.
Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
Remove from oven and let cool slightly.
Transfer the roasted vegetables to a blender or food processor.
Add the vegetable broth and blend until smooth.
Pour the soup into a large pot and heat over medium heat.
Simmer for 10-15 minutes to allow the flavors to meld.
Season with additional salt and pepper to taste.
Serve hot, garnished with fresh parsley, if desired.

Notes

For a creamier soup, add a splash of coconut milk or heavy cream at the end. You can also add a pinch of red pepper flakes for a little heat.