As the leaves turn a fiery orange and the air grows crisp, nothing brings more comfort than a warm bowl of homemade Roasted Vegetable Soup. Inspired by an afternoon spent wandering through my local farmer’s market, I found myself drawn to the vibrant colors and diverse textures of the seasonal produce. It was there, surrounded by fresh ingredients, that the idea of this soul-soothing soup took root.
What I love most about this recipe is its simplicity—just toss your chosen vegetables with fragrant garlic and fresh herbs, roast them to perfection, and blend everything into a velvety soup that’s bursting with flavor. It’s a delightful way to turn uninspiring leftovers into a heartwarming dish that can brighten any day. Not only is it a breeze to whip up, but it caters to various dietary preferences, making it a crowd-pleaser for family dinners or cozy gatherings with friends.
So, grab a few veggies and get ready to transform your kitchen into a haven of comfort and warmth with this easy Roasted Vegetable Soup!
Why You'll Love This Roasted Vegetable Soup
- This roasted vegetable soup is incredibly easy to make, allowing you to prepare a delicious meal without any complicated steps.
- The flavors of the caramelized vegetables and aromatic herbs come together beautifully, creating a comforting bowl that is packed with taste.
- Its versatility means you can use any vegetables you have on hand, making it a perfect recipe for reducing waste and showcasing seasonal produce.
- Visually, the vibrant colors of the soup make it a feast for the eyes, and garnishing it with fresh herbs adds an extra touch of elegance.
- Whether served on a chilly evening or at a gathering with friends, this soup is sure to please a crowd and leave everyone wanting more.
- Enjoying a warm, hearty bowl of this soup is not just a meal, but an experience that brings everyone together.
Roasted Vegetable Soup Ingredients
• Here’s what you need to get started!
For the Soup
- Mixed vegetables – 4 cups of your favorite seasonal veggies will add vibrant flavor and nutrition.
- Medium onion – 1, adds a sweet base flavor when caramelized.
- Garlic cloves – 4, minced for a fragrant aroma that enhances the soup’s depth.
- Olive oil – 2 tablespoons, for roasting the veggies to perfection and adding healthy fats.
- Vegetable broth – 4 cups, provides a savory foundation for your Roasted Vegetable Soup.
- Dried thyme – 1 teaspoon, gives a warm, earthy flavor that complements roasted vegetables.
- Dried basil – 1 teaspoon, adds a touch of sweetness and freshness to the mix.
- Salt and pepper – to taste, essential for enhancing all the delicious flavors.
- Balsamic vinegar – 1 tablespoon (optional), a tangy surprise that elevates the overall taste profile.
- Fresh herbs – for garnish (optional), add a burst of color and freshness just before serving.
How to Make Roasted Vegetable Soup
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Preheat your oven to 425°F (220°C). This is the perfect temperature for roasting vegetables, ensuring they become tender and caramelized with a golden-brown exterior.
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Chop the mixed vegetables into uniform pieces. In a large bowl, toss together these veggies along with olive oil, minced garlic, thyme, basil, salt, and pepper until everything is beautifully coated.
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Spread the vegetables on a baking sheet in a single layer. Roast them in the oven for 25–30 minutes, or until they are tender and slightly caramelized—remember to stir halfway through for even roasting!
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Combine the roasted vegetables with the vegetable broth in a large pot. Bring this vibrant mixture to a gentle simmer over medium heat, which will help meld the flavors together beautifully.
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Blend the soup until smooth using an immersion blender. If you don’t have one, you can batch the mixture in a traditional blender—just be careful with the hot liquid!
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Stir in the balsamic vinegar (if using) and taste your creation. Adjust the seasoning with additional salt and pepper to ensure all those wonderful flavors shine through.
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Ladle the soup into bowls and garnish with fresh herbs if desired. This extra touch not only enhances presentation but also adds a pop of flavor!
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Serve warm, alongside crusty bread or a refreshing side salad for a delightful meal experience that nourishes both body and soul.
Optional: Top with croutons for an added crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Roasted Vegetable Soup?
What better way to enhance your comforting bowl of soup than with delicious side dishes that complement its rich flavors?
- Crusty Bread: The perfect partner for dipping, its firm texture and warm interior let you savor every lick of the velvety soup.
- Garden Salad: A fresh, crunchy salad with mixed greens and tangy vinaigrette adds brightness and balances the soup’s warmth.
- Cheesy Garlic Toast: Crispy slices slathered with garlic butter and melted cheese provide a delightful contrast to the smooth soup.
- Roasted Chickpeas: Crunchy and flavorful, these little bites add protein while echoing the roasted flavors of the soup.
- Savory Scones: Light and fluffy, scones with herbs or cheese make a lovely addition, perfect for soaking up any leftover soup.
- Herbed Quinoa: Nutty and aromatic, quinoa dressed with fresh herbs brings a nutritious kick that pairs beautifully with the soup.
- Fruit Salad: A refreshing fruit salad can cleanse the palate, offering a sweet contrast to the earthy flavors of the soup.
- Iced Tea: A lightly sweetened iced tea or herbal infusion refreshes your taste buds and complements the warm, savory soup.
Make Ahead Options
Preparing your Roasted Vegetable Soup in advance is a game-changer for busy weeknights! You can chop and roast the mixed vegetables up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. For meal prep enthusiasts, it’s also possible to blend the soup and refrigerate it for up to 3 days; just ensure it’s cooled before sealing. When you’re ready to enjoy it, simply reheat the soup over medium heat and stir in the balsamic vinegar just before serving. This method not only saves you time but keeps all the flavors just as delicious as when freshly made!
Roasted Vegetable Soup Variations
Feel free to explore these delicious twists, and make this soup uniquely yours!
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Spicy Kick: Add 1 teaspoon of red pepper flakes for a delightful heat that contrasts beautifully with the roasted sweetness of the vegetables. This little addition will awaken your taste buds and make everything feel exciting.
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Creamy Texture: Stir in 1 cup of coconut milk or heavy cream just before blending for a rich, silky soup. This makes every spoonful feel luxurious—perfect for those cold evenings!
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Herbed Freshness: Replace dried thyme and basil with their fresh counterparts for a vibrant flavor boost. Use roughly three times the amount, and watch as your soup transforms into a fragrant garden.
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Heartier Meal: Add a cup of cooked lentils or beans for extra protein and fiber, making it a fulfilling main dish. Not only will this deepen the soup’s flavor, but it will also keep you cozy and satisfied!
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Citrusy Brightness: Incorporate the zest of 1 lemon or lime before serving. This small touch adds a refreshing brightness that elevates the whole experience, making every bite feel like spring.
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Roasted Garlic: Substitute 4 whole roasted garlic cloves instead of raw for a sweeter, more mellow garlic flavor. This will create a beautifully complex taste profile that you won’t forget!
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Nutty Crunch: Top with toasted pumpkin seeds or slivered almonds for added texture. This simple garnish creates a delightful contrast, providing a satisfying crunch!
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Asian Twist: Use miso paste instead of vegetable broth for a deeper, umami-filled flavor. This alternative offers an exciting new dimension while keeping that warmth and comfort we all crave in soup.
How to Store and Freeze Roasted Vegetable Soup
Fridge: Store any leftover Roasted Vegetable Soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Freezer: Freeze the soup in individual portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating for a quick warm meal.
Reheating: When ready to enjoy, reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of broth or water if needed for consistency.
Portioning: Consider portioning out the soup before freezing. This makes it easier to enjoy a quick and healthy meal without defrosting more than you need.
Chef's Helpful Tips
- When making Roasted Vegetable Soup, be sure to chop your vegetables into uniform pieces to ensure even roasting and cooking.
- Avoid overcrowding the baking sheet; spreading the vegetables in a single layer will help them caramelize rather than steam.
- For the best flavor, roasting at the right temperature of 425°F allows the vegetables to develop a rich, sweet taste and desirable texture.
- Additionally, blending the soup while it’s warm helps incorporate all the flavors smoothly, but ensure you let it cool slightly if using a traditional blender to avoid splatters.
Roasted Vegetable Soup Recipe FAQs
What vegetables are best for roasting in the soup?
Absolutely! When choosing vegetables, aim for a mix of colors and textures. Great options include carrots, bell peppers, zucchini, and sweet potatoes. Just ensure they are fresh, preferably firm and free from dark spots or blemishes, to guarantee the best flavor.
How long can I store Roasted Vegetable Soup?
You can store Roasted Vegetable Soup in an airtight container for up to 3 days in the refrigerator. Always let it cool completely before sealing it up for the best preservation, and reheat gently on the stove or in the microwave until warmed through.
Can I freeze Roasted Vegetable Soup?
Yes, you can freeze it! Allow the soup to cool, then portion it into freezer-safe bags or containers. It will keep well for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge, then reheat on the stovetop over medium heat, adding a splash of vegetable broth or water if needed for consistency.
What if my soup is too thick after blending?
Very! If you find your soup is thicker than desired after blending, don’t worry. Gradually stir in more vegetable broth or water until it reaches your preferred consistency. A little splash at a time works best to ensure you don’t dilute the flavor too much!
Is this soup pet-friendly?
While Roasted Vegetable Soup contains healthy ingredients, it’s best to keep it away from pets due to the garlic and onion used in the recipe. Both these ingredients can be harmful to dogs and cats in larger amounts, so it’s safer to stick to pet-specific treats for your furry friends.
Can I make this soup vegan?
Absolutely! The Roasted Vegetable Soup is inherently vegan since it uses vegetable broth and no animal products. Just make sure any optional ingredients, like the balsamic vinegar, are vegan-friendly too. It’s a wonderfully healthy choice for anyone looking for plant-based meals!
Equipment
- Baking Sheet
- large bowl
- Large pot
- Immersion blender
Ingredients
For the Soup
- 4 cups mixed vegetables your favorite seasonal veggies
- 1 medium onion adds a sweet base flavor when caramelized
- 4 garlic cloves minced for fragrant aroma
- 2 tablespoons olive oil for roasting the veggies
- 4 cups vegetable broth provides a savory foundation
- 1 teaspoon dried thyme gives a warm, earthy flavor
- 1 teaspoon dried basil adds sweetness and freshness
- salt and pepper to taste
- 1 tablespoon balsamic vinegar optional, for extra flavor
- fresh herbs for garnish, optional
Instructions
How to Make Roasted Vegetable Soup
- Preheat your oven to 425°F (220°C) for roasting vegetables.
- Chop the mixed vegetables into uniform pieces, and toss them with olive oil, minced garlic, thyme, basil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
- Combine the roasted vegetables with the vegetable broth in a large pot. Bring to a gentle simmer over medium heat.
- Blend the soup until smooth using an immersion blender.
- Stir in the balsamic vinegar (if using) and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh herbs, if desired.
- Serve warm, alongside crusty bread or a refreshing side salad.
