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If you’re craving something cozy, wholesome, and packed with garden-fresh goodness, this Roasted Vegetable Soup Recipe is going to become your new kitchen hero. It’s a beautiful blend of tender, caramelized veggies brought together into a silky, comforting soup that warms you from the inside out. Every spoonful delivers vibrant flavors enhanced by fragrant herbs, creating a lovely balance of sweetness and earthiness that showcases how simple ingredients can transform into something truly special.
Ingredients You’ll Need
Gathering these straightforward, everyday ingredients is all it takes to build a rich, flavorful foundation for your Roasted Vegetable Soup Recipe. Each component plays a crucial role, from the natural sweetness of roasted carrots to the aromatic touch of garlic and herbs, infusing the dish with taste, texture, and inviting color.
- 2 cups carrots, peeled and chopped: Adds natural sweetness and a vibrant orange hue that brightens the soup.
- 2 cups zucchini, chopped: Brings a soft, tender texture and subtle freshness that balances the roasted flavors.
- 1 large onion, chopped: A foundational flavor that caramelizes beautifully and deepens the soup’s savory profile.
- 1 red bell pepper, chopped: Offers a hint of smokiness and a pop of red color for visual appeal.
- 3 cloves garlic, minced: Infuses the soup with a warm aroma and adds complexity to the flavor layers.
- 1 tablespoon olive oil: Essential for roasting and sautéing, helps to meld the flavors and create a luscious base.
- 4 cups vegetable broth: Provides liquid richness and acts as the canvas that carries the roasted vegetable notes.
- 1 teaspoon dried thyme: Adds a subtle earthy herbal note that complements the veggies perfectly.
- 1 teaspoon dried basil: Introduces a sweet, aromatic undertone enhancing the soup’s overall flavor.
- Salt and pepper to taste: The finishing touch to highlight all the beautiful flavors harmoniously.
- Fresh parsley (optional for garnish): Brightens the soup visually and adds a fresh, peppery element.
How to Make Roasted Vegetable Soup Recipe
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C) and get ready for that magical caramelization. Toss the chopped carrots, zucchini, onion, and red bell pepper with olive oil, salt, and pepper on a baking sheet, making sure they’re evenly spread out so each piece basks in the oven’s heat. Roasting for 25 to 30 minutes softens the veggies and brings out their natural sugars, creating those delightfully sweet, smoky edges that give this soup its incredible depth.
Step 2: Sauté the Garlic
While the vegetables roast, warm a little olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and golden but not burnt. This small step releases its aromatic oils and builds a wonderful flavor base for the soup.
Step 3: Combine and Simmer
Once the vegetables are perfectly roasted, add them to the pot with the sautéed garlic. Pour in your vegetable broth and sprinkle in the dried thyme and basil. Bring everything to a gentle simmer and let the flavors mingle for 5 to 7 minutes — this soft simmer allows the herbs to infuse deeply, creating a harmonious and rich flavor profile.
Step 4: Blend the Soup
Grab your immersion blender and carefully puree the soup right in the pot until you reach a silky, smooth texture. If you don’t have one, transfer the soup in batches to a blender. Feel free to add extra broth if the soup feels too thick; you want a velvety consistency that coats your spoon luxuriously.
Step 5: Season and Serve
Give your soup a taste test and adjust with salt and pepper as needed. Then, ladle it into bowls, garnish with fresh parsley if you like, and serve immediately while it’s warm and inviting. This is the moment where all those roasted veggies shine, cozying up in each bowl to make you feel right at home.
How to Serve Roasted Vegetable Soup Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a lovely, peppery brightness that contrasts beautifully with the creamy soup. For a bit of extra flair, try a drizzle of good olive oil or a sprinkle of toasted pumpkin seeds for crunch. A dollop of sour cream or Greek yogurt can also create a rich, tangy topping that elevates every spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic knots, perfect for dipping and soaking up every bit of that luscious broth. A simple mixed green salad with a light vinaigrette makes a refreshing companion, balancing the soup’s warmth with crisp freshness.
Creative Ways to Present
For a dinner party or a special family meal, serve the soup in elegant bowls and add a swirl of pesto or a few crumbled feta cheese pieces on top. You could even present it in small mason jars for an adorable, rustic touch—simple, charming, and utterly delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. The soup will stay fresh and tasty for up to 3 days, making it a convenient meal option when you need a quick, nourishing bite.
Freezing
This Roasted Vegetable Soup Recipe freezes beautifully. Pour the cooled soup into freezer-safe containers or bags, leaving space for expansion. It can be stored for up to 3 months, so you always have a comforting meal ready to be thawed whenever you need it.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens during storage, add a splash of vegetable broth or water to bring back that perfect, smooth consistency before serving.
FAQs
Can I use fresh herbs instead of dried ones in the Roasted Vegetable Soup Recipe?
Absolutely! Fresh herbs like thyme and basil can be used, but add them toward the end of the simmering process to preserve their fresh, bright flavors. Typically, use about three times the amount of fresh herbs as dried.
What other vegetables can I add to this soup?
You can mix in almost any veggies you love. Cauliflower, sweet potatoes, or butternut squash work wonderfully when roasted and pureed, adding new layers of flavor and texture to your soup.
Is this soup suitable for a vegan diet?
Yes, this Roasted Vegetable Soup Recipe is entirely plant-based when made with vegetable broth and olive oil, making it perfect for both vegans and vegetarians.
Can I make this soup chunky instead of pureed?
Definitely! If you prefer a chunkier texture, reserve some of the roasted vegetables and stir them in after blending most of the soup. This way, you get the best of both creamy and hearty bites.
How do I prevent the soup from being too thick?
Simply add extra vegetable broth or a bit of water until you reach your desired consistency. Blending the soup in smaller batches can also help you control the texture more easily.
Final Thoughts
If you’re looking to cozy up with a dish that feels like a warm hug in a bowl, this Roasted Vegetable Soup Recipe is an absolute must-try. Its simplicity, full flavors, and comforting texture make it a staple worth keeping in your recipe rotation. Trust me, once you taste it, you’ll find yourself reaching for it again and again, sharing it with friends and family just like I do!
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Roasted Vegetable Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and comforting roasted vegetable soup made by roasting a medley of fresh vegetables and blending them into a smooth, flavorful soup. This recipe is perfect for a wholesome meal, highlighting the natural sweetness and caramelization of roasted carrots, zucchini, bell pepper, and onion, enriched with herbs and garlic.
Ingredients
Vegetables
- 2 cups carrots, peeled and chopped
- 2 cups zucchini, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
Other Ingredients
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the carrots, zucchini, onion, and red bell pepper with olive oil, salt, and pepper. Spread them out in an even layer.
- Roast until tender: Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until they are tender and caramelized.
- Sauté garlic: In a large pot, heat a little olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add ingredients to pot: Add the roasted vegetables to the pot along with the vegetable broth, dried thyme, and dried basil. Bring to a simmer over medium heat and cook for 5-7 minutes to let the flavors meld.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender. If the soup is too thick, add extra vegetable broth to reach desired consistency.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
Notes
- You can use any combination of your favorite vegetables for roasting.
- Adjust thickness by adding more or less vegetable broth when blending.
- For a chunkier texture, blend less or pulse the blender.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
