Comforting Roasted Vegetable Soup (Printable)

Velvety soup made from oven-roasted seasonal vegetables, bringing out natural sweetness and rich depth of flavor.

# What You Need:

→ 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 - ½ 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 vegetables for 30 to 35 minutes, turning halfway through cooking, until 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 develop flavors.
05 - Use an immersion blender to blend soup until silky smooth, or 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 olive oil, and croutons or toasted seeds if desired.

# Expert Advice:

01 -
  • The oven does most of the work while you relax, and roasting coaxes out flavors that simmering alone never could.
  • One pot means less cleanup, and the whole thing comes together in under an hour with minimal effort.
  • It's naturally vegan and gluten-free without feeling like you're missing anything at all.
02 -
  • Don't skip the roasting step thinking you can save time by simmering vegetables directly in broth—roasting is what transforms them from okay to unforgettable.
  • The soup will thicken slightly as it cools, so if you make it ahead, add a splash of extra broth when reheating to get back to that silky texture.
03 -
  • Don't peel the garlic cloves completely before roasting—just crack them with your knife so they stay together and roast evenly, then the roasted flesh practically falls out of its skin when you blend.
  • If you accidentally over-salt the soup, stir in a whole peeled potato and let it simmer for 10 minutes, then remove it—the potato acts like a salt sponge and saves the day.
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