Roasted Vegetable Soup Healthy Recipe for Cozy Comfort
Roasted Vegetable Soup is the kind of meal that instantly warms your soul. The first time I made it, the rich aroma of caramelized onions, garlic, and earthy root vegetables filled the kitchen with cozy comfort. Every spoonful felt like autumn captured in a bowl, creamy yet hearty, and satisfying in a way only homemade soup can be. If you want a Healthy Simple Soup that doubles as a quick lunch or a comforting dinner, this recipe will quickly become a favorite.
This versatile soup works beautifully as a 7 Vegetable Soup, a creamy Vegetable Bisque Soup Recipe, or even as a rustic chunky blend for those who love texture. You can enjoy it as a quick Sippable Soup from a mug or present it elegantly at a dinner table. Among all Roasted Veg Soup Recipes, this one shines for its balance of nutrition, flavor, and ease.
Roasted Vegetable Soup
Ingredients
Equipment
Method
- Prepare vegetables by cutting carrots, potatoes, onion, zucchini, and bell pepper into chunks. Leave garlic cloves whole.
- Roast vegetables on a sheet pan at 400°F (200°C) for 30 to 35 minutes, seasoned with olive oil, thyme, salt, and pepper.
- Transfer roasted vegetables to a large pot and add vegetable broth. Simmer for about 10 minutes.
- Blend until smooth for a creamy soup or leave some chunks for a rustic texture.
- Add coconut milk or cream if desired. Stir and taste to adjust seasoning.
- Serve hot with fresh herbs or bread. Enjoy warm and cozy!
Nutrition
Notes
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Why You’ll Love This Roasted Vegetable Soup
- Roasting vegetables builds flavor and natural sweetness.
- Packed with fiber, vitamins, and minerals, making it a top pick for soup recipes with vegetables.
- Can be served smooth as a blended vegetable soup recipe or left rustic and chunky.
- Seasonal variations make it a true autumnal soup or a fresh summer option with zucchini.
- Freezer friendly for busy weeks when you need something nourishing.
Ingredients for Roasted Vegetable Soup
| Ingredient | Amount | Notes |
| Carrots | 3 medium | Peeled and chopped. |
| Potatoes | 2 medium | Try sweet potatoes for added sweetness. |
| Red bell pepper | 1 large | Adds a smoky depth. |
| Onion | 1 large | Yellow or white both work. |
| Garlic | 4 cloves | Roast whole for a mild sweetness. |
| Zucchini | 1 medium | Optional but adds lightness. |
| Olive oil | 3 tbsp | Helps caramelize vegetables. |
| Vegetable broth | 6 cups | Essential for all soup recipes with vegetables. |
| Dried thyme | 1 tsp | Rosemary or oregano can be used too. |
| Salt and pepper | To taste | Adjust after blending. |
Optional: Add ½ cup coconut milk or heavy cream for a creamy vegetable bisque soup recipe twist.
How to Make Roasted Vegetable Soup Step by Step
- Prepare vegetables by cutting carrots, potatoes, onion, zucchini, and bell pepper into chunks. Leave garlic cloves whole.
- Roast vegetables on a sheet pan at 400°F (200°C) for 30 to 35 minutes, seasoned with olive oil, thyme, salt, and pepper.
- Simmer roasted vegetables in a large pot with vegetable broth for about 10 minutes.
- Blend until smooth for a silky blended vegetable soup recipe or leave some chunks for texture.
- Finish with coconut milk or cream if you want it extra creamy. Taste and adjust seasoning.
The result is a rich, golden soup that feels wholesome and satisfying.
How to Serve Roasted Vegetable Soup
- Serve with crusty bread and fresh herbs for a cozy dinner.
- Pour into mugs for a warm sippable soup on cold afternoons.
- Add roasted pumpkin or squash for a seasonal autumnal soup perfect for the holidays.
- Pair with a crisp salad for a light, nutrient-packed lunch.
- Present as a starter before pasta or roasted meats for dinner guests.
Pro Tips for the Best Roasted Vegetable Soup
- Roast until vegetables are caramelized for the deepest flavor.
- Use at least 7 vegetables for a full-bodied 7 vegetable soup experience.
- Fresh herbs like rosemary or thyme elevate the flavor.
- Add cream or coconut milk at the end to prevent curdling.
- Freeze in portions for quick reheating, making it one of the best roast soup recipes for meal prep.
Common Mistakes to Avoid
- Do not under-roast vegetables; browning is key to flavor.
- Avoid over-blending if you want some texture.
- Do not skip seasoning; roasted vegetables absorb more flavor.
- Add dairy only after blending and simmering.
- Do not replace broth with plain water; it weakens flavor.
Storage and Reheating
| Storage Method | Duration | Tip |
| Fridge | 3 to 4 days | Store in airtight containers. |
| Freezer | Up to 3 months | Freeze in individual servings. |
| Reheat | On stovetop | Add broth if soup thickens. |
This makes it one of the easiest roasted veg soup recipes to store and enjoy later.
Frequently Asked Questions
Can I make roasted vegetable soup ahead of time?
Yes, the flavor develops even more after resting overnight.
Which vegetables work best?
Carrots, potatoes, zucchini, peppers, onions, and garlic are great basics. Add cauliflower or parsnips for variety.
Is this soup vegan?
Yes, simply leave out the cream and use coconut milk for richness.
Can this be enjoyed year-round?
Yes, it works as a summer light soup with zucchini or as a hearty autumnal soup with squash.
How can I make it thicker?
Blend in an extra potato or reduce the broth slightly.
Conclusion
Roasted Vegetable Soup is one of those recipes you will return to again and again. It’s easy, nutritious, and endlessly customizable. Whether you enjoy it as a creamy bisque, a chunky rustic bowl, or a cozy sippable soup, it always delivers warmth and comfort. Save this recipe for later and share it with anyone who loves blended vegetable soup recipes and nourishing homemade meals.
