Save The first time I made roasted vegetable soup, it was snowing outside and my kitchen smelled like caramelized onions and thyme. I had a bag of random vegetables from my farmers market run that needed using, and roasting them felt like the right way to honor their fading beauty. Something magical happens when vegetables spend time in a hot oven, their sugars concentrating and edges crisping. That soup became my winter obsession, and now I keep vegetable broth on hand just in case the mood strikes.
Last February, my sister came over feeling under the weather, and I made a double batch of this soup. We sat at the kitchen table wrapped in blankets, dipping crusty bread into steaming bowls, and she said it was exactly what she needed. Theres something about roasted vegetable soup that feels like being hugged from the inside. Now whenever someone mentions theyre not feeling well, I find myself preheating the oven without even thinking twice.
Ingredients
- Vegetables for roasting: The foundation of this soup, roasting concentrates their natural sugars and creates depth
- Olive oil: Helps the vegetables caramelize and contributes to the velvety mouthfeel
- Vegetable broth: Use a high quality one you enjoy drinking on its own
- Dried thyme and rosemary: These woody herbs hold up beautifully to roasting
- Smoked paprika: Adds an unexpected layer of smokiness that makes people ask whats in it
- Salt and pepper: Season generously before roasting, as the soup will need less adjustment later
Instructions
- Heat your oven and prep your pan:
- Preheat to 425°F and line a baking sheet with parchment for easier cleanup
- Prep your vegetables:
- Chop them into similar sized pieces so they roast evenly, about 1 inch chunks work well
- Coat and season:
- Drizzle with olive oil and toss with herbs, spices, salt and pepper until everything is evenly coated
- Roast until golden:
- Roast for 30 to 35 minutes, flipping halfway, until vegetables are tender and caramelized at the edges
- Simmer with broth:
- Transfer roasted vegetables to a pot, add broth, and simmer 10 minutes to let flavors meld
- Blend until silky:
- Use an immersion blender or work in batches with a countertop blender until completely smooth
- Season and serve:
- Taste and adjust seasoning, then garnish with parsley and a drizzle of good olive oil
Save This recipe has become my go to for meal prep Sundays. I make a triple batch, portion it into containers, and suddenly weekday lunches feel like something special instead of an afterthought. Theres comfort in knowing theres homemade soup waiting in the fridge, especially when the days get shorter and colder.
Making It Your Own
The beauty of this soup template is its flexibility. Sometimes I add parsnips for extra sweetness, or butternut squash for creaminess. Leeks contribute a gentle onion flavor, and fennel adds an unexpected aromatic twist. Trust your instincts and use what looks good at the market.
Texture Secrets
If you prefer a thinner soup, add more broth before blending. For extra richness without dairy, stir in a quarter cup of coconut milk or tahanni after blending. And if you want some texture contrast, reserve a handful of roasted vegetables to add back in after blending, creating a chunky silky hybrid.
Serving Ideas
A slice of crusty bread toasted with garlic butter turns this into a complete meal. A simple green salad with bright vinaigrette cuts through the richness. For a protein boost, top with toasted pumpkin seeds or a dollop of Greek yogurt.
- Leftovers taste even better the next day as flavors continue to develop
- This soup freezes beautifully for up to three months
- Reheat gently over low heat, stirring occasionally
Save Theres something deeply satisfying about turning a jumble of vegetables into something so comforting and cohesive. I hope this soup finds its way into your regular rotation.
Common Questions
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for up to 3 days in the refrigerator. The flavors actually deepen and develop more complexity overnight, making it an excellent option for meal prep.
- → Can I freeze this roasted vegetable soup?
Absolutely! Allow the soup to cool completely before transferring to airtight containers or freezer bags. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What vegetables work best for roasting in this soup?
Root vegetables like carrots, sweet potatoes, parsnips, and butternut squash caramelize beautifully. Bell peppers, zucchini, and onions add sweetness. Feel free to experiment with whatever seasonal produce you have available.
- → How can I make this soup creamier without dairy?
For extra richness without dairy, stir in a splash of full-fat coconut milk before blending. You can also add half an avocado or a handful of soaked cashews during blending for a velvety texture.
- → What's the purpose of roasting the vegetables first?
Roasting concentrates the natural sugars in vegetables, creating deep caramelized flavors that simmering alone cannot achieve. This extra step transforms ordinary vegetable soup into something extraordinary.