Roasted Vegetable Soup (Printer Friendly)

Velvety soup with oven-roasted seasonal vegetables, bringing out natural sweetness and deep, comforting flavors.

# 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 evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast vegetables 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 soup 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.

# Pro Advice:

01 -
  • The oven roasting concentrates every vegetable's natural sweetness, so you never need cream or butter to make it feel luxurious.
  • It comes together in under an hour and actually tastes better when you make it ahead, making weeknight dinners feel effortless.
02 -
  • Don't skip turning the vegetables halfway through roasting, as this is what creates those caramelized edges that flavor the entire soup.
  • If your soup seems too thick after blending, add broth slowly instead of water, which keeps the flavors concentrated and clean.
03 -
  • Don't crowd your baking sheet when roasting, as this steams the vegetables instead of caramelizing them, so use two sheets if needed.
  • An immersion blender makes this foolproof since you can blend directly in the pot, but if you use a regular blender, let the soup cool slightly and fill it only halfway to avoid splashing.
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