Roasted Vegetable Soup (Print Version)

Comforting velvety soup from oven-roasted seasonal vegetables, naturally sweet and flavorful.

# What You'll 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 - 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 for serving

# How To:

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 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, 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 blend flavors.
05 - Blend soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with fresh parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

# Expert Tips:

01 -
  • The roasting process concentrates the natural sugars in the vegetables, creating a depth of flavor you simply cannot achieve with boiling alone.
  • Its incredibly forgiving and adaptable to whatever is in season or lingering in your crisper drawer, turning potential food waste into liquid gold.
02 -
  • Roasting vegetables on parchment paper rather than directly on the baking sheet prevents sticking and makes cleanup infinitely easier, a lesson I learned after scrubbing blackened vegetable bits off my favorite sheet pan for what felt like hours.
  • Adding the herbs before roasting rather than to the broth infuses the vegetables themselves with flavor and prevents that sometimes raw, floaty herb situation in the finished soup.
03 -
  • Cut vegetables into similar sized pieces to ensure they roast evenly, a simple step that prevents having some pieces charred while others remain undercooked.
  • If you dont have an immersion blender, cool the soup slightly before transferring to a standard blender, and blend in small batches with a kitchen towel held firmly over the lid to prevent hot soup explosions.
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