Comforting Roasted Vegetable Soup (Printable)

Oven-roasted seasonal vegetables blended into a velvety, naturally sweet soup perfect for chilly days.

# What You'll 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 - 1/2 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 for serving

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the sheet.
02 - Drizzle vegetables with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika. Roast for 30-35 minutes, turning halfway through, until golden and tender.
03 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to allow flavors to meld.
04 - Using an immersion blender, blend soup until silky smooth. Alternatively, carefully transfer in batches to a countertop blender. Adjust seasoning with salt and pepper as needed.
05 - Ladle soup into bowls. Garnish with fresh parsley, a drizzle of extra virgin olive oil, and croutons or toasted seeds if desired.

# Expert Suggestions:

01 -
  • The roasting step caramelizes vegetables so thoroughly that you won't miss cream or butter at all.
  • It comes together in one hour and tastes like you've been simmering it for half the day.
  • Leftovers actually improve overnight as flavors deepen and meld, making this perfect for batch cooking.
02 -
  • Don't skimp on the roasting time or rush it at lower heat, because this is where the magic happens and where the soup gets its deep, complex flavor.
  • Taste the soup before blending and after, because the flavors shift once everything becomes silky, and you may need different seasoning adjustments than you'd expect.
03 -
  • Don't blend the soup too far ahead of serving because reheating smooth soups can make them taste slightly flat, so blend right before you eat if possible.
  • Save a handful of the roasted vegetables before blending and fold them back in at the end if you want pockets of softer texture throughout the smooth base.
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