Roasted Vegetable Soup (Printable)

Comforting velvety soup with oven-roasted seasonal vegetables, naturally sweet and flavorful. Ready in one hour.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, chopped
05 - 1 red onion, peeled and quartered
06 - 2 cloves garlic, peeled
07 - 2 tablespoons olive oil

→ Broth & Seasoning

08 - 4 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - ½ teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra virgin olive oil for drizzling
15 - Croutons or toasted seeds

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat. Season with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to blend flavors.
05 - Blend using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

# Expert Suggestions:

01 -
  • The roasting process caramelizes the vegetables and intensifies their flavors in a way that stovetop cooking simply cannot match.
  • You can easily customize it with whatever vegetables are in season or already in your refrigerator, making it a perfect clean-out-the-produce-drawer solution.
02 -
  • Dont skip the roasting step or try to rush it by increasing the temperature—those slow-developed caramelized edges are where all the deep flavor comes from.
  • The soup will thicken considerably as it cools, so if youre making it ahead, you may need to thin it with additional broth when reheating.
03 -
  • Save a few roasted vegetable pieces before blending and add them back to the soup after for textural contrast and visual appeal.
  • If you have herbs threatening to wilt in your refrigerator, this is their moment—throw sprigs of thyme, rosemary or sage onto the roasting pan with the vegetables to infuse their oils directly.
Go Back