Roasted Vegetable Soup is a warm, comforting bowl filled with rich flavors from roasted carrots, onions, peppers, and tomatoes. The roasting brings out a deep sweetness and slightly smoky taste that makes every spoonful so satisfying. The texture is smooth yet hearty, making it perfect for chilly days when you want something cozy but still light.
I love making this soup because roasting the veggies first adds a special something that regular soups sometimes lack. It’s easy to throw together with whatever vegetables you have on hand, and I always feel good knowing I’m getting lots of vitamins and fiber in such a tasty way. Plus, the kitchen smells amazing while the vegetables roast!
My favorite way to serve this soup is with a slice of crusty bread on the side to dip right in. It’s also great topped with a sprinkle of fresh herbs or a little bit of cheese for extra flavor. This soup has become a go-to comfort meal in my house because it’s simple, healthy, and truly delicious every time.
Key Ingredients & Substitutions
Carrots and Bell Peppers: These bring natural sweetness and body to the soup. If you can’t find bell peppers, zucchini or squash work well as mild swaps.
Onion and Garlic: They add depth and aromatics. Roasting garlic unpeeled softens its pungency and gives a gentle flavor. For a garlic substitute, use garlic powder but add less.
Tomatoes: Roasting tomatoes enhances their acidity and sweetness. Canned tomatoes can be used if fresh ones aren’t available but roast them to keep that rich flavor.
Mushrooms: They add earthiness and texture. Cremini or button mushrooms are great options; if you want a meatier texture, try portobello.
Herbs (Rosemary & Thyme): Fresh herbs brighten the soup’s flavor. If you only have dried herbs, use about one-third the amount and add them earlier while cooking to release flavors.
How Do You Roast Vegetables Perfectly for Soup?
Roasting veggies is the key to this soup’s flavor. Here’s how to get tender, caramelized veggies every time:
- Prep: Cut veggies into similar-sized chunks so they cook evenly.
- Coat: Toss vegetables with olive oil, salt, and pepper to enhance roasting.
- Spread: Keep them in a single layer on the baking sheet—crowding causes steaming, not roasting.
- Roast Time: Roast at 400°F (200°C) for 30-40 minutes. Halfway through, stir or flip them to brown evenly.
- Garlic Tip: Roast garlic whole in skins; once soft, squeeze the cloves out to add a mellow garlic flavor.
This technique brings out sweetness and adds a smoky depth that makes the soup special. Take your time and enjoy the amazing aroma!
Equipment You’ll Need
- Large baking sheet – I like it because it fits all the veggies in a single layer for even roasting.
- Oven – essential for caramelizing the vegetables to bring out their sweetness.
- Large pot – perfect for blending the roasted veggies and simmering the soup.
- Immersion blender or regular blender – makes it easy to blend the soup to your preferred texture.
- Measuring spoons and cups – helps keep the ingredients accurate and consistent.
- Sharp knife and cutting board – needed to chop the vegetables safely and evenly.
Flavor Variations & Add-Ins
- Use sweet potatoes or butternut squash instead of carrots for extra richness and natural sweetness.
- Add cooked beans or lentils for more protein and heartiness.
- Stir in a splash of coconut milk or cream to make it creamier and add a subtle sweetness.
- Top with grated cheese, croutons, or a drizzle of olive oil for added flavor and texture.
Roasted Vegetable Soup
Ingredients You’ll Need:
For the Roasted Vegetables:
- 2 large carrots, peeled and cut into chunks
- 1 red bell pepper, seeded and quartered
- 1 large onion, quartered
- 4 cloves garlic, unpeeled
- 2 medium tomatoes, quartered
- 1 cup mushrooms, sliced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Soup:
- 4 cups vegetable broth
- 1 teaspoon fresh rosemary leaves, chopped (plus a sprig for garnish)
- 1 teaspoon fresh thyme leaves
- Fresh parsley, chopped (for garnish)
- Bread slices, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the vegetables, 30-40 minutes to roast them, and another 10 minutes to blend and warm the soup. In total, expect around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). Spread the carrots, red bell pepper, onion, unpeeled garlic cloves, tomatoes, and mushrooms evenly on a large baking sheet. Drizzle olive oil over the veggies and sprinkle with salt and pepper. Toss everything gently to coat well. Roast the vegetables for 30 to 40 minutes, flipping them once halfway through, until they’re tender and nicely caramelized.
2. Extract Garlic and Combine Ingredients:
Take the garlic cloves out of the oven and squeeze the softened garlic out of their skins using your fingers or a knife. Transfer all the roasted vegetables and the garlic to a large pot. Pour in the vegetable broth and add the chopped rosemary and thyme.
3. Blend and Heat the Soup:
Use an immersion blender to blend the soup until mostly smooth, leaving some chunks if you like more texture. Alternatively, carefully blend the soup in batches with a regular blender and then return it to the pot. Warm the soup gently over medium heat, tasting and adjusting salt and pepper as needed.
4. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with fresh parsley and a sprig of rosemary for a nice touch. Serve alongside slices of crusty bread if you like. Enjoy your comforting, tasty roasted vegetable soup!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables if fresh ones aren’t available. Just thaw and drain any excess water before roasting to avoid sogginess. Roasting frozen veggies may take a few extra minutes.
How Should I Store Leftover Roasted Vegetable Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup Ahead of Time?
Absolutely! Roast the vegetables and blend the soup, then refrigerate it for up to 2 days. Reheat on the stove over low heat to keep flavors fresh.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh rosemary or thyme, dried herbs work fine. Use about one-third the amount and add them earlier in the cooking process to release their flavors fully.