This Roasted Vegetable Soup is comfort in a bowl, with deep flavor from caramelized roasted vegetables. It’s incredibly versatile and forgiving—use what you have on hand. The magic is in the roasting, which brings out natural sweetness and creates a rich, velvety base.
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Why You’ll Love This Roasted Vegetable Soup
- Deep caramelized flavor: Roasting transforms the vegetables for a rich, complex base.
- Incredibly versatile: A perfect template for using up whatever vegetables you have.
- Meal prep champion: Tastes even better the next day and freezes beautifully.
- Comfort in a bowl: Velvety texture and cozy, aromatic herbs make it deeply satisfying.
Ingredients & Tools
- 1 large yellow onion, roughly chopped
- 3 large carrots, peeled and chopped into 1-inch chunks
- 2 medium potatoes (russet or Yukon gold), peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 whole head of garlic
- 2 medium zucchini, chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 salt and freshly ground black pepper, to taste
- 4 cups vegetable broth (low sodium if possible)
- 1 cup water, or more as needed
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Fresh parsley, for garnish
Tools: A large baking sheet, a large soup pot or Dutch oven, an immersion blender or standard blender.
Notes: Don’t stress about having the exact vegetables listed—the beauty of this soup is its flexibility. The key is using a mix of starchy vegetables (like potatoes) for body and softer ones (like zucchini) for flavor. A good, flavorful vegetable broth will make a world of difference here, so choose one you like.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 4 g |
| Fat: | 8 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze in sealed containers (leave 1-inch headspace) up to 3 months.
- Reviving: Reheat gently, thinning with broth or water if needed.
Serving Suggestions
Complementary Dishes
- Grilled Cheese Sandwich — The ultimate pairing. The crispy, buttery bread and melted cheese are a perfect textural contrast to the smooth, velvety soup.
- Simple Side Salad — A fresh, lemony arugula salad with a light vinaigrette cuts through the richness of the soup and adds a bright, peppery note.
- Crusty Artisan Bread — A thick slice of sourdough or a rustic baguette is essential for dipping and soaking up every last bit of soup from the bowl.
Drinks
- Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity complements the sweet, earthy notes of the roasted vegetables beautifully.
- Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and a squeeze of lemon or lime cleanse the palate between spoonfuls.
- Earl Grey Tea — The bergamot in the tea offers a floral, aromatic quality that feels incredibly cozy and sophisticated with the soup.
Something Sweet
- Lemon Bars — The sharp, tangy lemon curd and buttery shortbread crust provide a delightful, zingy finish that contrasts the soup’s earthiness.
- Dark Chocolate Truffles — Just one or two rich, intense truffles are a perfect, simple way to end the meal on a decadent note.
- Spiced Apple Cake — The warm spices like cinnamon and nutmeg in a moist apple cake echo the cozy, autumnal vibes of the roasted vegetable soup.
Before You Start: Tips & Ingredient Notes
- Chop your vegetables evenly. This is the secret to perfectly roasted veggies. If the pieces are all roughly the same size, they’ll cook at the same rate, preventing some from burning while others are still hard.
- Don’t crowd the pan. If your baking sheet looks a little too full, use two. Overcrowding steams the vegetables instead of roasting them, and you’ll miss out on all that lovely caramelization we’re after.
- Roast the garlic whole. It might seem strange to put a whole head of garlic in the oven, but trust me. It becomes sweet, mellow, and spreadable, adding an incredible depth of flavor to the final soup.
- Consider your broth. Since the vegetables are the star, your broth plays a crucial supporting role. A low-sodium broth gives you control over the final salt level, so you can season to your exact preference.
How to Make Roasted Vegetable Soup
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, get all your vegetables prepped. Chop the onion, carrots, potatoes, sweet potato, and zucchini into chunks that are all roughly the same size—about 1-inch pieces are perfect. This ensures everything roasts evenly. For the garlic, simply slice the very top off the whole head to expose the cloves inside. You don’t need to peel it!
Step 2: Now, let’s get those veggies ready for their transformation. Pile all the chopped vegetables (except the zucchini for now) and the whole garlic head onto a large baking sheet. Drizzle everything generously with the olive oil, then sprinkle with the dried thyme, smoked paprika, salt, and pepper. Use your hands to toss everything together, making sure every piece is lightly coated in oil and seasoning. You’ll notice the colors already starting to look vibrant.
Step 3: Spread the vegetables out in a single layer. This is crucial for proper roasting! Pop the baking sheet into the preheated oven and roast for 20 minutes. After 20 minutes, take the tray out, add the chopped zucchini, and give everything a good stir. The zucchini cooks faster, so adding it later prevents it from turning to mush. Return the tray to the oven for another 15-20 minutes, until all the vegetables are tender, beautifully browned at the edges, and smell incredible.
Step 4: Once the vegetables are out of the oven, let them cool for a few minutes until you can handle the garlic. Squeeze the whole head of garlic from the bottom—the soft, caramelized cloves should slide right out of their skins into a small bowl. It’s like magic! Discard the papery skins.
Step 5: Time to bring it all together. Carefully transfer all the roasted vegetables and the squeezed-out garlic cloves into a large soup pot or Dutch oven. Pour in the vegetable broth and one cup of water. Bring the mixture to a lively boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 10 minutes. This allows all the flavors to meld together beautifully.
Step 6: This is the fun part—blending! If you’re using an immersion blender, simply submerge it into the pot and blend until the soup is completely smooth. If you’re using a standard blender, work in batches, filling the blender no more than halfway each time, and hold the lid down firmly with a kitchen towel—hot soup can expand and cause burns! Blend until velvety smooth.
Step 7:
Roasted Vegetable Soup
Learn how to make the best Roasted Vegetable Soup with deep, caramelized flavor. This easy, versatile recipe is perfect for meal prep. Get the recipe now!
Ingredients
For the soup:
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1 large yellow onion (roughly chopped)
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3 large carrots (peeled and chopped into 1-inch chunks)
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2 medium potatoes (russet or Yukon gold, peeled and chopped)
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1 large sweet potato (peeled and chopped)
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1 whole head of garlic
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2 medium zucchini (chopped)
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2 tbsp olive oil
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1 tsp dried thyme
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1 tsp smoked paprika
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salt and freshly ground black pepper (to taste)
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4 cups vegetable broth (low sodium if possible)
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1 cup water (or more as needed)
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1/2 cup heavy cream or coconut milk (optional, for creaminess)
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Fresh parsley (for garnish)
Instructions
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First, preheat your oven to 400°F (200°C). While it’s heating up, get all your vegetables prepped. Chop the onion, carrots, potatoes, sweet potato, and zucchini into chunks that are all roughly the same size—about 1-inch pieces are perfect. This ensures everything roasts evenly. For the garlic, simply slice the very top off the whole head to expose the cloves inside. You don’t need to peel it!01
-
Now, let’s get those veggies ready for their transformation. Pile all the chopped vegetables (except the zucchini for now) and the whole garlic head onto a large baking sheet. Drizzle everything generously with the olive oil, then sprinkle with the dried thyme, smoked paprika, salt, and pepper. Use your hands to toss everything together, making sure every piece is lightly coated in oil and seasoning. You’ll notice the colors already starting to look vibrant.02
-
Spread the vegetables out in a single layer. This is crucial for proper roasting! Pop the baking sheet into the preheated oven and roast for 20 minutes. After 20 minutes, take the tray out, add the chopped zucchini, and give everything a good stir. The zucchini cooks faster, so adding it later prevents it from turning to mush. Return the tray to the oven for another 15-20 minutes, until all the vegetables are tender, beautifully browned at the edges, and smell incredible.03
-
Once the vegetables are out of the oven, let them cool for a few minutes until you can handle the garlic. Squeeze the whole head of garlic from the bottom—the soft, caramelized cloves should slide right out of their skins into a small bowl. It’s like magic! Discard the papery skins.04
-
Time to bring it all together. Carefully transfer all the roasted vegetables and the squeezed-out garlic cloves into a large soup pot or Dutch oven. Pour in the vegetable broth and one cup of water. Bring the mixture to a lively boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 10 minutes. This allows all the flavors to meld together beautifully.05
-
This is the fun part—blending! If you’re using an immersion blender, simply submerge it into the pot and blend until the soup is completely smooth. If you’re using a standard blender, work in batches, filling the blender no more than halfway each time, and hold the lid down firmly with a kitchen towel—hot soup can expand and cause burns! Blend until velvety smooth.06
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