If you are craving something cozy, vibrant, and wonderfully nutritious, this Roasted Vegetable Soup Recipe is going to become your new best friend in the kitchen. It takes humble vegetables, brings out their natural sweetness with roasting, and then blends them into a luscious, comforting soup that warms you up from the inside out. This soup not only bursts with layered flavors and beautiful colors but also offers an easy way to enjoy a wholesome, hearty meal that feels gourmet without the fuss.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the right ingredients is simple, yet crucial to making this soup truly shine. Each vegetable adds a unique texture and flavor, while the spices and cream bring everything together into one velvety bowl of deliciousness.
- Carrots: Provide natural sweetness and vibrant orange color for a friendly base.
- Onion: Adds depth and a gentle pungency that mellows perfectly when roasted.
- Potatoes: Contribute creaminess and body to the soup when blended.
- Zucchini: Offers moisture and a subtle earthiness that balances the other veggies.
- Red bell pepper: Brings a subtle fruity kick and a splash of red brightness.
- Olive oil: Essential for roasting to develop caramelization and rich flavors.
- Vegetable broth: Acts as the flavorful liquid base, ensuring a savory, comforting pour.
- Garlic powder: Provides aromatic warmth without overpowering the vegetables.
- Dried thyme: Adds herbal notes that complement the roasted veggies beautifully.
- Salt and black pepper: Enhance every taste and brighten the overall profile.
- Heavy cream: Makes the soup luxuriously smooth and gives it a gentle richness.
How to Make Roasted Vegetable Soup Recipe
Step 1: Prepare and Roast Vegetables
Start by preheating your oven to 400°F (200°C) and prepping the vegetables. Peel and chop the carrots, onion, and potatoes into uniform pieces, slice the zucchini into half-moons, and chop the red bell pepper. Place everything on a baking sheet, drizzle with olive oil, and sprinkle the garlic powder, thyme, salt, and pepper. Toss well to ensure every piece is flavored. Roast for about 25-30 minutes until the veggies are tender and delightfully caramelized, stirring halfway to encourage even cooking.
Step 2: Heat the Broth and Combine
While the vegetables roast, warm up your vegetable broth in a large pot over medium heat. Once the vegetables are ready, add them right into the broth, stir to combine, and let the mixture gently simmer for 5 to 10 minutes. This simmering brings the flavors together, making your soup incredibly fragrant and rich.
Step 3: Blend Until Smooth
Grab your immersion blender and carefully blend the soup until it turns into a silky smooth puree. If you don’t have one, no worries—blend the soup in batches using a regular blender, then return it to the pot. The goal is a creamy texture that warmly invites you to the table.
Step 4: Finish with Cream and Season
Stir in the heavy cream for that irresistible richness, then keep the soup warm over low heat for a few minutes. Taste and adjust the seasoning with extra salt, pepper, or herbs as needed. At this point, your Roasted Vegetable Soup Recipe is perfectly balanced and ready to enjoy.
How to Serve Roasted Vegetable Soup Recipe
Garnishes
Adding a little something on top makes this soup feel extra special. Fresh herbs like parsley or thyme add a bright, herbal note that contrasts beautifully with the creamy base. A swirl of cream or a sprinkle of toasted seeds can bring delightful texture and visual appeal that makes every spoonful inviting.
Side Dishes
Pair this soup with crusty artisan bread or warm garlic toast for a satisfying meal. A crisp green salad also complements the warm, roasted flavors with fresh and crisp contrasts. If you’re feeling indulgent, a grilled cheese sandwich alongside this soup creates a match made in comfort food heaven.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy vibe, or get creative by presenting it in mini cauldrons at dinner parties. Layering it with a drizzle of chili oil gives a pop of color and a gentle kick, while topping with crispy fried shallots or garlic chips brings irresistible crunch. Presentation can make your Roasted Vegetable Soup Recipe even more fun to enjoy and share.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and store it in the fridge. It will stay fresh for up to 3 days, giving you plenty of time to enjoy the comforting flavors again without any extra effort.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers, leaving a little room at the top as it expands. Freeze for up to 3 months, so you always have a quick and wholesome meal option at the ready.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, a splash of broth or water will bring it back to the perfect consistency. You’ll find the flavors only deepen after resting, making leftovers a treat every time.
FAQs
Can I use other vegetables in this Roasted Vegetable Soup Recipe?
Absolutely! Feel free to swap or add vegetables like sweet potatoes, butternut squash, or mushrooms. Just keep in mind the cooking time may vary slightly depending on the veggie’s density.
Is this soup suitable for vegans?
To make this soup vegan, simply omit the heavy cream or replace it with coconut cream or a plant-based alternative. The soup will still taste rich and comforting without dairy.
How can I make this soup spicier?
Add a pinch of cayenne pepper, a splash of hot sauce, or some crushed red pepper flakes while seasoning the vegetables before roasting. Spicy soup lovers will appreciate the added kick.
Can I prepare the roasted veggies ahead of time?
Yes, roasting the vegetables a day ahead saves time. Store them in the fridge and follow the recipe by heating the broth and combining everything when you’re ready to serve.
What if I don’t have an immersion blender?
A regular blender works just fine. Blend the soup in batches carefully and return it to the pot. Just be cautious of hot liquid to avoid splashes.
Final Thoughts
There is something truly magical about transforming simple, colorful vegetables into a velvety, soul-soothing bowl of soup. This Roasted Vegetable Soup Recipe is a celebration of freshness and comfort that you’ll want to make again and again. Whether you’re cooking for yourself or sharing with loved ones, dive into this soup and savor every creamy, roasted bite. Trust me, your kitchen will thank you.
Print
Roasted Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy roasted vegetable soup made with a medley of carrots, onion, potatoes, zucchini, and red bell pepper, roasted to perfection and blended with vegetable broth and heavy cream for a rich, flavorful dish perfect for any season.
Ingredients
Vegetables
- 2 medium carrots
- 1 medium onion
- 2 medium potatoes
- 1 medium zucchini
- 1 red bell pepper
Other Ingredients
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Carrots: Peel the carrots and cut them into small, bite-sized pieces to ensure even cooking and roasting.
- Chop Onion: Peel and chop the onion into roughly 1-inch pieces to add sweetness and depth to the soup.
- Prepare Potatoes: Peel the potatoes and cut them into small cubes about 1-inch in size for uniform roasting.
- Slice Zucchini: Cut the zucchini in half lengthwise and slice into half-moons about 1/2-inch thick for even roasting and blending.
- Chop Bell Pepper: Core and chop the red bell pepper into roughly 1-inch pieces to incorporate a sweet, smoky flavor.
- Arrange Vegetables: Place all the prepared vegetables onto a large baking sheet in a single layer to ensure they roast evenly.
- Add Olive Oil: Drizzle the olive oil over the vegetables, coating them evenly to assist with roasting and flavor.
- Season Vegetables: Sprinkle garlic powder, dried thyme, salt, and black pepper over the vegetables to enhance the flavor.
- Toss Vegetables: Gently toss the vegetables so all pieces are well-coated with the oil and seasonings for an even roast.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly browned.
- Heat Broth: While the vegetables are roasting, warm the vegetable broth in a large pot over medium heat to prepare for combining.
- Add Roasted Vegetables to Broth: Remove the roasted vegetables from the oven and add them to the heated vegetable broth.
- Simmer Soup: Stir the mixture and bring to a gentle simmer over medium heat for 5-10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender, then return to pot.
- Add Cream: Stir in the heavy cream until fully combined to add richness and a smooth texture.
- Heat Soup: Continue heating the soup over low heat for 2-3 minutes until hot throughout without boiling.
- Adjust Seasoning: Taste and adjust seasoning by adding more salt, pepper, or herbs as needed for desired flavor.
- Serve: Serve the soup hot, optionally garnished with fresh herbs or an extra dollop of cream for presentation and added flavor.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Use fresh herbs like thyme or parsley for garnish and additional flavor.
- Roasting the vegetables enhances their natural sweetness and depth of flavor in the soup.
- If you prefer a chunkier texture, blend only part of the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
