Roasted Veggie Soup is a simple, comforting bowl full of deep, rich flavors from all your favorite roasted vegetables. Imagine tender carrots, sweet bell peppers, hearty potatoes, and onions, all roasting together to bring out their natural sweetness. Blended up into a creamy, warm soup, this is the kind of meal that feels like a cozy hug on a chilly day.
I love making this soup when I want something healthy but still satisfying. The roasting step makes such a difference—it adds a lovely caramelized flavor that makes the veggies taste special without needing a ton of extra seasoning. Plus, I find that it’s a great way to use up whatever veggies are sitting in the fridge, so nothing goes to waste.
One of my favorite ways to serve this soup is with a crusty piece of bread or a sprinkle of fresh herbs on top. It’s perfect for a quick lunch or a light dinner, and somehow it always feels a bit fancy even though it’s so simple to make. I think this is the kind of recipe you’ll want to keep coming back to over and over.
Key Ingredients & Substitutions
Carrots and potatoes: These add sweetness and heartiness. I like using Yukon Gold potatoes for their creamy texture. If you’re avoiding nightshades, swap potatoes with sweet potatoes or parsnips for a different flavor.
Red bell peppers: They bring a nice sweetness when roasted. If you don’t have red peppers, orange or yellow ones work just as well. For a little extra kick, try adding a roasted poblano pepper instead.
Vegetable broth: This is the base that ties all flavors together. Low-sodium broth gives you more control over saltiness. If you want richer soup, chicken broth is a fine substitute for non-vegetarians.
Leafy greens (spinach or kale): These add freshness and color at the end. I often use kale for its chewiness but spinach makes the soup lighter. Feel free to try Swiss chard or collard greens too.
How Do I Get Perfectly Roasted Vegetables Every Time?
Roasting veggies brings out their natural sweetness but can be tricky to get right. Here’s how I do it:
- Cut veggies into similar-size pieces so they cook evenly.
- Toss them well with olive oil and seasonings—this helps caramelize and prevents sticking.
- Spread veggies out in a single layer on the baking sheet; crowding causes steaming instead of roasting.
- Halfway through roasting, give them a good stir or shake to brown all sides.
- Oven temperature around 425°F works great for tender, browned veggies in 25-30 minutes.
This method makes the soup full of flavor without extra work or fuss. Trust me, roasted veggies make a big difference!
Equipment You’ll Need
- Large baking sheet – perfect for spreading out veggies so they roast evenly without steaming.
- Sharp knife – makes chopping veggies quick and safe.
- Large pot or Dutch oven – roomy enough to cook the soup and mix everything easily.
- Wooden spoon – great for stirring without scratching your pot.
- Immersion blender or regular blender – if you want a smooth soup instead of chunky.
Flavor Variations & Add-Ins
- Add cooked sausage or shredded chicken for a protein boost and a meaty flavor.
- Stir in a handful of cooked quinoa or rice to make it more filling and hearty.
- Mix in fresh herbs like thyme or rosemary at the end for a bright herbal note.
- Sprinkle grated Parmesan or a dollop of sour cream on top to add creaminess and tang.
How to Make Roasted Veggie Soup
Ingredients You’ll Need:
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 2 red bell peppers, cut into chunks
- 1 large onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 4 large tomatoes, chopped
- 4 cups vegetable broth
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prep the veggies, 25 to 30 minutes to roast them, and roughly 20 minutes to simmer everything together. Total time you’ll spend in the kitchen is around 55 minutes—perfect for a cozy homemade meal.
Step-by-Step Instructions:
1. Roasting the Vegetables
Start by preheating your oven to 425°F (220°C). On a large baking sheet, toss the carrots, potatoes, red peppers, onions, and celery with 2 tablespoons of olive oil, salt, pepper, thyme, and oregano. Spread them out evenly and roast in the oven for 25 to 30 minutes, stirring or flipping halfway through, until the vegetables are tender and have a lovely caramelized color.
2. Cooking the Soup Base
While the veggies roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté briefly for about 1 minute until it smells fragrant, but be careful not to burn it. Then add the roasted veggies, chopped tomatoes, and vegetable broth. Bring the pot to a boil, then reduce the heat to low and let it simmer for 15 minutes to let all those flavors meld beautifully.
3. Finishing Touches and Serving
Add the chopped spinach or kale to the pot. Cook it for 5 more minutes until the greens are wilted but still vibrant. Taste your soup and season with additional salt, pepper, and smoked paprika if you like a smoky touch. Ladle the soup into bowls, garnish with fresh chopped parsley, and a sprinkle of black pepper. Serve it warm and enjoy, maybe with some crusty bread for dipping!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen veggies if fresh aren’t available. Thaw and drain any excess water before roasting to avoid soggy results. Roasting frozen vegetables might take a few extra minutes.
How Can I Make This Soup Creamier?
For a creamy texture, blend a portion or all of the soup using an immersion blender or transfer it carefully to a regular blender. You can also stir in a splash of cream or coconut milk at the end for extra richness.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally. This soup also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Add Protein to This Soup?
Absolutely! Cooked beans, lentils, shredded chicken, or sausage make great additions. Add them in during the simmering step to warm through and blend flavors.
