Roasted Vegetable Soup (Printable)

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

# Ingredient List:

→ 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

# 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 prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are 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 allow flavors to meld.
05 - Using an immersion blender, blend until soup reaches a silky smooth consistency. Alternatively, carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle soup into bowls and top with fresh parsley, a drizzle of extra virgin olive oil, and croutons or toasted seeds if desired.

# Expert Tips:

01 -
  • The roasting step brings out natural sweetness that makes this soup taste indulgent without any cream.
  • It's flexible enough to use whatever vegetables are in your crisper drawer, so you're never stuck with a rigid shopping list.
  • One hour from start to finish, and most of that is hands-off oven time while you do other things.
02 -
  • Don't skip the halfway stir during roasting—it's the difference between vegetables that caramelize evenly and some that brown while others barely soften.
  • If your blender struggles with hot soup, let it cool slightly first, or you'll regret the steam explosion and cleanup.
03 -
  • Don't let the vegetables crowd the pan—give them room to roast and brown, not steam; use two sheets if needed.
  • The quality of your vegetable broth matters more than you'd think; it's literally half your finished soup, so choose one with real flavor.
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