Roasted vegetable soup is the kind that warms your hands and clears the fridge in one go. It’s a smooth, savory bowl made from seasonal vegetables roasted until caramelized, then pureed with vegetable broth for a naturally sweet, comforting soup. Perfect for weeknights, light lunches, or a starter at a cozy dinner party, this version is simple, fridge-friendly, and easy to adapt. If you want a heartier main alongside this soup, pair it with a bright protein like Bourbon peach roasted salmon for a balanced, restaurant-style meal at home.
Why you’ll love this dish
Roasting vegetables concentrates their natural sugars and adds a depth that boiling alone can’t match. This soup uses minimal ingredients—just olive oil, simple herbs, and vegetable broth—so the flavors are clean and honest. It’s also:
- Fast: Active prep is under 15 minutes.
- Budget-friendly: Uses whatever vegetables you have on hand.
- Kid-friendly: Smooth texture and naturally sweet notes please picky eaters.
- Flexible: Vegan as written; easy to make creamy if you like.
“Simple, cozy comfort in a bowl—roast, blend, and you’ve got dinner.” — a reader review that captures why this soup keeps coming back to weeknight rotation.
How this recipe comes together
You’ll roast a mix of seasonal vegetables until they show good caramelization. Then you simmer them briefly in vegetable broth to marry the flavors and blend until silky. The process is forgiving: if a piece gets darker, it adds complexity instead of ruining the soup. Expect about 40–50 minutes total from start to finish.
What you’ll need
- 2 cups mixed seasonal vegetables (carrots, potatoes, bell peppers recommended), chopped into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (use low-sodium if watching salt)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
Optional toppings: croutons, fresh herbs (parsley, chives), or a drizzle of olive oil
Ingredient notes and swaps:
- Swap potatoes for sweet potatoes or butternut squash for a sweeter soup.
- Use a splash of cream, coconut milk, or a tablespoon of butter after blending for extra richness (not vegan).
- If you only have frozen vegetables, roast them briefly to concentrate flavor, or skip roasting and sauté before simmering.
Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- Chop vegetables into even, bite-sized pieces. Spread them in a single layer on a rimmed baking sheet.
- Drizzle with 2 tablespoons olive oil. Season with salt, pepper, 1 teaspoon thyme, and 1 teaspoon basil. Toss to coat evenly.
- Roast 25–30 minutes, stirring once halfway, until vegetables are tender and edges show caramelization.
- Transfer roasted vegetables to a large pot. Add minced garlic and 4 cups vegetable broth. Bring to a gentle simmer and cook 8–10 minutes to let flavors meld.
- Puree soup until smooth with an immersion blender, or cool slightly and blend in batches in a countertop blender. If using a blender, remove the center cap and cover with a kitchen towel to vent hot steam.
- Taste and adjust seasoning with salt and pepper. Reheat gently if needed. Serve warm with optional toppings.
Safety tip: Always vent hot soup when using a blender to avoid pressure buildup. Blend in small batches if necessary.
Best ways to enjoy it
Serve this soup in warmed bowls with a scattering of fresh herbs and crunchy croutons. For a complete meal:
- Add a protein like grilled salmon or a simple roast chicken for a heartier plate.
- Pair with a crisp green salad and crusty bread.
- For a cozy fall pairing, top with toasted pepitas and a swirl of pumpkin seed oil.
For a contrasting Italian spin, serve with garlic bread and a light pasta—this soup also pairs nicely with a cheesy tortellini side or starter you can find in our chicken tortellini soup recipe.
Storage and reheating tips
- Refrigerator: Cool soup to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezing: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace because the soup will expand.
- Reheating: Thaw in the fridge overnight if frozen. Reheat gently over low-medium heat until steaming. Avoid boiling vigorously to preserve texture and flavor.
Safety note: If adding dairy (cream/butter), stir it in after reheating to prevent separation. Reheat only the portion you need to minimize repeated temperature changes.
Pro chef tips
- Roast at a high temperature (425°F/220°C) for the fastest caramelization and best flavor.
- Cut vegetables to uniform sizes so they cook evenly.
- Don’t overcrowd the pan—steam, not roast, if pieces are jammed together. Use two sheets if needed.
- Save a few roasted pieces to stir back in at the end for texture if you don’t want a completely smooth soup.
- If the soup tastes flat after blending, add a splash of vinegar or lemon juice to brighten flavors—acidity wakes up roasted vegetables.
Recipe variations
- Creamy Carrot-Ginger: Roast carrots and add 1 tablespoon fresh grated ginger before simmering. Stir in coconut milk after blending.
- Smoky Bell Pepper: Add a roasted red pepper or a pinch of smoked paprika for depth.
- Herb-forward: Use fresh thyme and basil instead of dried; add at the end for a brighter herb flavor.
- Protein boost: Stir in cooked lentils or white beans before blending for extra body and protein.
- Spicy version: Roast a small jalapeño with the vegetables or finish with chili oil.
Your questions answered
Q: How long does this take from start to finish?
A: About 40–50 minutes. Prep is 10–15 minutes, roasting 25–30 minutes, and a short simmer plus blending of 5–10 minutes.
Q: Can I use frozen vegetables?
A: Yes. Thaw and pat dry, then roast to remove excess moisture. If you skip roasting, sauté frozen vegetables first to concentrate flavor.
Q: Is this soup vegan and gluten-free?
A: Yes—made exactly as written it’s both vegan and gluten-free. Use gluten-free croutons if topping.
Q: Can I make this ahead for a dinner party?
A: Make the soup up to 3 days ahead and reheat gently before serving. Roast vegetables and store separately if you want maximum freshness.
Q: My soup looks grainy after blending — how to fix it?
A: Over-blending at high speed or blending very starchy vegetables can cause texture issues. Strain through a fine sieve for silky texture, or add a splash of broth and blend briefly at low speed.
If you want more comforting soups and mains to rotate into your meal plan, my site has seasonal ideas and crowd-pleasers to try.
Print
Roasted Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A smooth and savory soup made from seasonal vegetables roasted to perfection and pureed with vegetable broth for a naturally sweet, comforting dish.
Ingredients
- 2 cups mixed seasonal vegetables (carrots, potatoes, bell peppers), chopped into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Optional toppings: croutons, fresh herbs (parsley, chives), or a drizzle of olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Chop vegetables into even, bite-sized pieces and spread them in a single layer on a rimmed baking sheet.
- Drizzle with olive oil, season with salt, pepper, thyme, and basil, and toss to coat evenly.
- Roast for 25–30 minutes, stirring once until vegetables are tender and edges show caramelization.
- Transfer roasted vegetables to a large pot and add minced garlic and vegetable broth. Bring to a gentle simmer and cook for 8–10 minutes.
- Puree the soup until smooth using an immersion blender or in batches in a countertop blender, ensuring to vent the steam.
- Taste and adjust seasoning with salt and pepper. Serve warm with optional toppings.
Notes
For a creamier soup, add a splash of cream or coconut milk after blending. This recipe is vegan as written.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American