This wonderful recipe for roasted vegetable soup is the tastiest roasted vegetable soup recipe full of tomatoes, root vegetables and more. Perfect all year round.
Roasted Vegetable Soup Recipe
This was inspired by our popular sweet potato soup recipe, roasted butternut squash soup, and our Red Cabbage Soup on this site, and pairs well with these amazing sidedishes to serve with soup.
Making this roasted vegetable soup is incredibly simple. All you need to do is basically roast your vegetables of choice and blend. Roasting veggies could not be easier. The result is a warm and satisfying soup that you can enjoy all year round. So go ahead, give this recipe a try and relish the goodness of roasted vegetable soup.
Why You Will Love this Recipe
- It is easy to prepare and only takes 10 minutes of prep time
- Easy to customize with different types of vegetables according to taste preferences
- Can be enjoyed hot or cold depending on the season
- Use up whatever vegetables you have on hand
- No added sugar or preservatives - just pure wholesome ingredients
- Can be easily adapted to vegan/vegetarian diets by omitting the cheese and cream
- Versatile enough to be served as an appetizer, side dish or main course
Top Tip:
Remember that salt and pepper are important for seasoning your hearty soup, so adjust to your taste preferences. Additionally, if possible, use kosher salt or sea salt to enhance the overall flavor instead of regular soup.
Ingredients
This soup requires basic ingredients that can be found at your local market.
- sweet potato
- heirloom tomatoes
- tomatoes on the vine
- garlic bulb
- shallot
- carrots
- yellow onion
- banana peppers
- cauliflower florets
- extra virgin olive oil
- sea salt
- fresh cracked black pepper
- cumin
- celery stalks
- basil leaves
- vegetable broth
- heavy cream
- parmesan Romano
For serving
- Extra parmesan Romano
- Croutons
- Fresh basil
See recipe card below for exact quantities to make this roasted root vegetable soup.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this roasted vegetable soup.
- Sweet Potato - Use butternut squash, turnips, pumpkin or potatoes instead.
- Heirloom Tomatoes & Tomatoes on the Vine - Use your favorite brand of tomato. I usually use Beefsteak Tomatoes or Roma Tomatoes.
- Yellow Onion - Use a white onion, sweet purple or red onion, leeks or shallots instead.
- Banana Peppers - Use jalapeños, habanero peppers, serranos or poblanos instead.
- Carrots & Celery Stalks - Use parsnips or rutabaga instead.
- Cauliflower Florets - Use broccoli or brussels sprouts instead.
- Cumin - Use other spices like smoked paprika or chili powder for more robust flavor.
- Olive Oil - Use avocado, grapeseed or coconut oil instead.
- Basil Leaves - Use oregano, parsley or thyme instead.
- Vegetable Broth - Use chicken broth instead.
- Heavy Cream - Use coconut milk instead.
- Parmesan Romano - Use shredded cheddar instead.
- Croutons - Serve with crackers, crispy fried onions, walnuts or pine nuts instead.
- Spicy - Add a bit of chili pepper flakes, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the egg mixture for a bit of heat. You can also serve up our homemade hot pepper sauce on the table as well.
Instructions
This recipe is super easy. Remember to preheat the oven while you're washing and preparing all of your vegetables.
Cut the sweet potato, carrots, shallot, and onion into thick wedges
Seed the pepper and roughly chop. Cut the top off the garlic.
Place sweet potato, carrots, shallot, onions, peppers, garlic, tomatoes on the vine, and cauliflower onto a baking sheet and drizzle with olive oil. Season with salt, pepper, and cumin. Toss to coat.
Place into the oven on the center rack and bake for 15 minutes.
Rearrange and bake for another 15 minutes and vegetables are tender. Add all to a large stock pot. Squeeze the garlic out of the shell.
Add the celery, broth, fennel, parmesan, and a pinch of salt and pepper. Cook for 20 minutes over medium heat.
Add the basil and heavy cream. Cook for 5 minutes, then use an immersion blender.
Garnish with fresh chopped basil, parmesan, and croutons.
Hint: When blending the veggies with broth in a blender or food processor, use caution as hot liquids can easily splatter. Allow the ingredients to cool slightly before blending. Start on low speed before gradually increasing power until desired smoothness is reached.
If you love recipes like this, you may also enjoy our potato leek soup or our sausage kale potato soup.
Storage
Refrigerator
When you want to store your roasted vegetable soup in the fridge, let it cool down to room temperature first. Then, transfer the soup into an airtight container and store it in the refrigerator for up to 3-4 days.
Freezer
Roasted vegetable soup can be frozen for longer storage. Once the soup has cooled down completely, pour it into freezer-safe containers or heavy-duty freezer bags. Make sure to leave a little space at the top for expansion.
Label each container or bag with the date before placing it in the freezer. Properly stored, your soup should last for 3-4 months. Remember to thaw it in the refrigerator overnight before reheating.
Make Ahead
Roasted vegetable soup is a great candidate for meal prep, as it can be prepared ahead of time and stored in the fridge or freezer. Make a big batch over the weekend, divide it into portions and store them in separate containers. When you want to enjoy a serving, just reheat the soup on the stove or in the microwave.
Reheat
To reheat your roasted vegetable soup, transfer the desired portion to a pot and place it over medium heat. Make sure you add a splash of broth or water so that it doesn't become too thick. Stir the soup occasionally until heated through.
If you're reheating a frozen soup, make sure it has been thawed in the refrigerator beforehand. Alternatively, you can reheat your soup in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even heating. Always check that the soup is piping hot before eating it.
What to Serve with Roasted Vegetable Soup
This soup can be served hot with garnishes like extra parmesan Romano cheese, croutons and fresh chopped basil leaves. You could also stir in some cooked rice, pasta, quinoa, pasta or barley when serving for a heartier, one dish meal.
When looking for the perfect side dishes to complement your roasted vegetable soup or roasted root vegetable soup, consider options that strike a balance between flavor, texture, and nutrition. Here are some suggestions that you might enjoy.
A few great bread options to accompany your soup is sweet onion sage bread, cheese bread, brown bread or your favorite crusty bread. They all work together to create a delicious combination, while the crusty texture contrasts nicely with the smooth consistency of the soup.
For a light and refreshing option, try a fruit salad with various fruits. The sweetness of the fruit brings a fresh counterpoint to the savory soup, making your meal enjoyable and well-rounded.
If you prefer a protein-packed side, baked lemon chicken thighs or air fryer lemon pepper chicken bites would make an excellent choice. The bright citrus flavor pairs well with the roasted vegetables in the soup, and the tender chicken complements the soup's texture.
Another delightful choice is a spinach salad, which can be dressed with our chardonnay vinaigrette, our popular mustard vinaigrette or your favorite. Adding ingredients like candied pecans, toasted almonds or walnuts, dried cranberries, or crumbled feta or goat cheese will elevate your salad and provide a balance of taste and texture.
Consider these sides when you want to enhance your roasted vegetable soup experience. They all will work and work well.
Remember, the key to a satisfying meal is to incorporate different flavors and textures that both complement and contrast with your soup. By choosing one or more of these side dishes, you'll create a dining experience that's truly memorable.
And finally, to top off your soup and amp up your cooking game, check out these absolutely delicious wonton crisps....all I can say is mm mm good!
Soup is always a staple meal. To take it to the next level, check out What to Serve With Chicken and Dumplings to discover delightful side dishes.
This delicious soup would pair perfectly with a simple but delicious side. Get some inspiration at What to Serve With French Onion Soup.
Tips
Here are our tips for creating the best soup possible every time you make it.
- Add croutons, if using, right before serving so they don't become soggy.
- Use the freshest vegetables you can find for the best flavor.
- Wash and peel your vegetables before cutting them into evenly sized pieces for uniform cooking.
- Add vegetable broth or water to achieve your desired consistency
- Taste and adjust the seasoning as necessary.
- Don't overcrowd your baking sheet when roasting, as this will prevent even cooking of ingredients and could cause burning on some parts of the pan or uneven browning on others. Your goal is they're cooked evenly and tender.
- When blending the veggies with broth in a blender or food processor, use caution as hot liquids can easily splatter. Allow the ingredients to cool slightly before blending. Start on low speed before gradually increasing power until desired smoothness is reached.
FAQ
Do you have questions about roasted vegetable soup? Here are some of the most commonly asked questions.
Roasting helps to develop more flavor and texture in the vegetables which makes for a tastier soup. However, if desired, you can skip this step and simply add all ingredients directly into the stock pot and simmer until cooked through.
To season the vegetables before roasting them in the oven you will need extra virgin olive oil and a blend of just three spices - sea salt, fresh cracked black pepper and cumin.
Yes, you can create a creamy texture by blending some of the roasted vegetables with a portion of the soup broth. This will thicken the soup and give it a creamy consistency without adding dairy.
Video
More Soup Recipes
Do you like soup? Here some recipes you may also like to try.
Roasted Vegetable Soup
Ready to get cooking? Remember that you can print this recipe if you would like.
Roasted Vegetable Soup
Equipment
Ingredients
- 1 sweet potato
- 3 heirloom tomatoes
- 4 tomatoes on the vine
- 1 bulb garlic
- 1 shallot
- 3 carrots
- 1 yellow onion
- 2 banana peppers
- 6 oz cauliflower florets
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon cumin
- 3 celery stalks
- ¼ cup basil leaves
- 32 oz vegetable broth
- ½ cup heavy cream
- ½ cup parmesan Romano grated
For serving
- Extra parmesan Romano
- Croutons
- Fresh basil
Instructions
- Preheat the oven to 400°
- Cut the sweet potato, carrots, shallot, and onion into thick wedges.
- Seed the pepper and roughly chop. Cut the top off the garlic.
- Place sweet potato, carrots, shallot, onions, peppers, garlic, tomatoes on the vine, and cauliflower onto a baking sheet and drizzle with olive oil. Season with salt, pepper, and cumin. Toss to coat.
- Place into the oven on the center rack and bake for 15 minutes. Rearrange and bake for another 15 minutes.
- Squeeze the garlic out of the shell.
- Add all to a large stock pot.
- Add the celery, broth, fennel, parmesan, and a pinch of salt and pepper. Cook for 20 minutes over medium heat.
- Add the basil and heavy cream. Cook for 5 minutes, then use an immersion blender.
- Garnish with fresh chopped basil, parmesan, and croutons. Enjoy!
Video
Notes
- Add croutons, if using, right before serving so they don't become soggy.
- Use the freshest vegetables you can find for the best flavor.
- Wash and peel your vegetables before cutting them into evenly sized pieces for uniform cooking.
- Add vegetable broth or water to achieve your desired consistency.
- Taste and adjust the seasoning as necessary.
- Don't overcrowd your baking sheet when roasting, as this will prevent even cooking of ingredients and could cause burning on some parts of the pan or uneven browning on others. Your goal is they're cooked evenly and tender.
- When blending the veggies with broth in a blender or food processor, use caution as hot liquids can easily splatter. Allow the ingredients to cool slightly before blending. Start on low speed before gradually increasing power until desired smoothness is reached.
Nutrition
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