Recipe Roasted Vegetable Soup: Easy, Healthy, and Delicious

Roasted vegetable soup is the perfect cozy meal that captures the essence of hearty, wholesome eating. Combining the natural sweetness and depth of flavor from roasted vegetables with a velvety broth, this soup is both comforting and nourishing.

Whether it’s a chilly autumn evening or you’re simply craving something warm and satisfying, this recipe delivers rich, smoky, and slightly caramelized notes that make every spoonful a delight.

What makes this soup so special is the roasting process, which intensifies the flavors of your favorite vegetables, creating a depth you simply can’t get from boiling or steaming. Plus, it’s incredibly versatile.

You can customize it with whatever veggies you have on hand, making it a fantastic way to use up leftovers or seasonal produce. Plus, it’s vegan-friendly and packed with nutrients, so it’s a win-win for your taste buds and your health.

Ready to warm your soul with a bowl of delicious roasted vegetable soup? Let’s dive into the recipe and make this comforting classic your new go-to meal.

Why You’ll Love This Recipe

Roasted vegetable soup is a one-pot wonder that’s easy to prepare yet offers complex flavors. Roasting the vegetables beforehand caramelizes their natural sugars, adding a smoky sweetness that elevates the soup’s taste beyond ordinary.

This recipe is also incredibly flexible. You can swap out vegetables depending on the season or your pantry, making it a perfect year-round dish.

It’s naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.

Additionally, this soup freezes beautifully, so you can batch cook and enjoy it anytime. It’s nourishing, comforting, and a great way to sneak more vegetables into your diet without sacrificing flavor.

Ingredients

• 3 cups mixed vegetables (carrots, bell peppers, zucchini, cauliflower, and onions)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 5 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional, for added depth)
• Fresh parsley for garnish

Equipment

• Baking sheet for roasting vegetables
• Large soup pot or Dutch oven
• Blender or immersion blender for pureeing the soup
• Measuring spoons and cups
• Sharp knife and cutting board
• Ladle for serving

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables: Wash and chop your mixed vegetables into bite-sized pieces. Spread them evenly on the baking sheet.
3. Drizzle with olive oil: Toss the vegetables with olive oil, salt, pepper, smoked paprika, thyme, and rosemary until they are well coated.
4. Roast the vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Sauté the aromatics: While the vegetables roast, heat a tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, cooking until translucent and fragrant, about 5 minutes.
6. Add roasted vegetables to the pot: Once roasted, add the vegetables to the pot with the sautéed onions and garlic.
7. Pour in vegetable broth: Add the broth to the pot, bring to a boil, then reduce to a simmer. Let it cook for 10 minutes to marry the flavors.
8. Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Blend until smooth and creamy. If you prefer a chunkier texture, blend only half the soup.
9. Taste and adjust seasoning: Add salt, pepper, and balsamic vinegar if using. Stir well.
10. Serve hot: Ladle into bowls and garnish with fresh parsley. Enjoy your comforting roasted vegetable soup!

Tips & Variations

For a richer flavor, try adding a splash of coconut milk or a dollop of cashew cream when blending.

You can easily swap vegetables based on what’s fresh or in your fridge. Sweet potatoes, butternut squash, or tomatoes work wonderfully roasted and blended.

To boost protein, add cooked lentils or beans after blending for a heartier meal.

Spice lovers can add a pinch of cayenne or a dash of your favorite chili powder. For a smoky twist, try adding a little chipotle pepper in adobo sauce.

If you want to make this soup in advance, it keeps well in the fridge for up to 4 days or freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This roasted vegetable soup pairs beautifully with crusty artisan bread or a warm grilled cheese sandwich. For a lighter option, serve with a simple green salad dressed in lemon vinaigrette.

Drizzle a little extra virgin olive oil or a sprinkle of chili flakes on top for an added layer of flavor. You can also garnish with toasted pumpkin seeds or croutons for crunch.

For an elegant touch, add a swirl of vegan sour cream or fresh basil leaves just before serving.

Conclusion

Roasted vegetable soup is a truly versatile and delicious dish that fits perfectly into any season. Its rich, smoky flavor from roasting combined with simple ingredients makes it both impressive and easy to prepare.

This recipe is not only nourishing but also adaptable to your taste and dietary needs, whether you want it creamy, chunky, spicy, or mild.

By making this soup, you’re embracing the best of wholesome, plant-based cooking that’s guaranteed to warm you up and satisfy your comfort food cravings. Plus, it’s a fantastic way to enjoy a variety of vegetables in one bowl.

For more inspiring plant-based recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, or give a spicy kick with the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy your cooking adventure!

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