When the crispness of fall or the chill of winter hits, few things satisfy the soul quite like a bowl of warm, homemade soup. One of the best ways to elevate a vegetable soup is by roasting the vegetables. Roasting caramelizes their natural sugars and deepens their flavor, making every spoonful of this roasted vegetable soup both comforting and nutritious. If you’re looking for a recipe that is not only tasty but also filled with healthy ingredients, you’ve come to the right place. In this article, we’ll cover everything you need to know about making the perfect roasted vegetable soup, from selecting the right ingredients to serving tips and storage suggestions.
What Makes Roasted Vegetable Soup Special?
Roasted vegetable soup stands out from other vegetable soups because of the roasting process. Roasting vegetables like sweet potatoes, carrots, onions, and peppers brings out their natural sweetness and creates a rich, complex flavor that is impossible to achieve by just boiling them. It’s this extra layer of flavor that makes roasted vegetable soup so irresistible. Here are some key reasons why this soup should be on your menu:
Rich and Savory Flavors: Roasting vegetables concentrates their flavors, giving the soup a deep, savory taste.
Nutrient-Packed: Packed with fiber, vitamins, and minerals from vegetables like sweet potatoes, carrots, and peppers, this soup is a powerhouse of nutrients.
Customizable: You can easily swap or add other vegetables and spices based on your preferences, making it a versatile dish.
Comfort Food: The smooth texture, paired with a bit of cheese and fresh herbs, creates the ultimate comfort food experience.
Ingredients in Roasted Vegetable Soup
When making roasted vegetable soup, you’ll need a mix of vegetables that roast well and create that rich, caramelized flavor. Below is a list of the essential ingredients you’ll need for the perfect soup:
Sweet Potato: Offers a creamy texture and natural sweetness, making the soup both hearty and nutritious.
Carrots: These root vegetables add an earthy sweetness and depth to the soup.
Bell Peppers (Red & Yellow): Add a touch of sweetness and a pop of color, enhancing the soup’s flavor and appearance.
Red Onion: Roasting onions brings out their natural sugars, making them tender and sweet.
Garlic: Roasting garlic in its skin infuses the soup with a mild, sweet, and nutty flavor.
Olive Oil: For tossing the vegetables before roasting. It helps them roast evenly and adds richness to the soup.
Spices (Cumin & Paprika): These spices bring a warm, smoky depth to the soup, enhancing its complexity.
Vegetable Stock: A flavorful base for your soup, adding moisture and helping to blend the roasted vegetables into a smooth, creamy consistency.
Parmesan Cheese: Adds a creamy, slightly salty finish to the soup, giving it that extra layer of indulgence.
Fresh Herbs (Thyme): Used as a garnish, fresh herbs add a fragrant, aromatic touch to each bowl of soup.
Preparation: The Key to a Flavorful Roasted Vegetable Soup
The preparation process for roasted vegetable soup involves two main steps: roasting the vegetables and then blending them into a smooth, velvety soup. Here’s a step-by-step guide to help you get it just right:
1. Roasting the Vegetables
Start by preparing your vegetables. Peel and chop your sweet potato, carrots, and red onion. Deseed and chop the bell peppers, and leave the garlic cloves in their skins. Toss them all in olive oil and sprinkle them with salt, pepper, cumin, and paprika. Spread the vegetables in a single layer on a baking sheet, ensuring there’s enough space for them to roast evenly.
Roast at 400°F (200°C) for about 20 minutes. After 10 minutes, flip the vegetables to ensure they roast evenly.
Add Red Onion: After 20 minutes, toss in the red onion wedges and roast for another 10-12 minutes, until everything is caramelized and tender.
2. Blending the Soup
Once your vegetables are roasted to perfection, transfer them to a large pot. Squeeze the garlic out of its skins and add it to the pot as well. Pour in the vegetable stock and bring the mixture to a boil. Let it simmer for 5 minutes to allow the flavors to meld together.
Use an immersion blender to blend the mixture into a smooth, creamy texture. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
After blending, stir in the grated parmesan cheese. This will add a creamy, cheesy flavor to the soup. Taste and adjust the seasoning with additional salt and pepper if needed.
3. Serving the Soup
To serve, ladle the soup into bowls and top it with the reserved roasted vegetables. Sprinkle a little more parmesan cheese and garnish with fresh thyme sprigs for an extra burst of flavor. You can also drizzle a small amount of olive oil or add a dash of cream for added richness.
Pro Tip: Make a large batch of this soup and store the leftovers for later. It’s the perfect make-ahead meal, and it’s even better the next day!
Can You Make Roasted Vegetable Soup Without Roasting?
While roasting the vegetables is what gives this soup its signature depth of flavor, you can make a simpler version by skipping the roasting step. Instead, you can sauté the vegetables with the spices and then simmer them in the vegetable stock until they are tender. This method will still create a delicious vegetable soup, but it won’t have the same caramelized flavor that roasting provides. If you’re short on time, this is a great alternative!
Tip: If you want to replicate the smoky flavor of roasted vegetables, consider adding smoked paprika or a splash of liquid smoke to the soup while it’s simmering.
How to Serve Roasted Vegetable Soup
Roasted vegetable soup can be served in many different ways. Here are a few ideas for sides and toppings to elevate your meal:
Crusty Bread: A slice of toasted sourdough or baguette is the perfect accompaniment for dipping into the creamy soup.
Grilled Cheese Sandwich: For the ultimate comfort food, pair your soup with a classic grilled cheese sandwich.
Salads: A light green salad with a tangy vinaigrette works well to balance the richness of the soup.
Toppings: Add a dollop of sour cream, a sprinkle of chili flakes for heat, or even a few roasted seeds for crunch.
Storing and Reheating Roasted Vegetable Soup
One of the great things about roasted vegetable soup is that it can be made in advance and stored for later. Here’s how to store and reheat your soup:
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Freezing: For longer storage, you can freeze the soup for up to 3 months. When reheating, you may need to add a little extra stock or water to bring the soup back to the desired consistency.
Roasted Vegetable Soup Recipe Card
Ingredients:
1 large sweet potato, peeled and chopped into chunks
1 red bell pepper, deseeded and chopped into chunks
1 yellow bell pepper, deseeded and chopped into chunks
2 medium carrots, peeled and chopped
1 red onion, peeled and chopped into wedges
3 cloves garlic, left in the skin
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp paprika
1 litre (4 ¼ cups) vegetable stock (use vegetable bouillon for gluten-free)
35g (1/3 cup) grated parmesan cheese
For Serving:
2 tbsp grated parmesan
A few sprigs of fresh thyme
Instructions:
Preheat the oven to 400°F (200°C).
Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray. Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. Toss to coat.
Roast for 20 minutes, flipping the vegetables halfway through.
Add the red onion wedges to the tray and toss everything together. Continue roasting for another 10-12 minutes, until the vegetables are tender and caramelized.
Set aside a couple of tablespoons of roasted vegetables for garnish, then transfer the remaining roasted vegetables to a large pot.
Squeeze the garlic out of its skin and add it to the pot with the roasted vegetables.
Pour in the vegetable stock and bring the mixture to a boil. Simmer for 5 minutes.
Blend the soup using an immersion blender or transfer it to a regular blender in batches until smooth and creamy.
Stir in the grated parmesan cheese and adjust seasoning to taste.
Serve topped with reserved roasted vegetables, additional grated parmesan, and fresh thyme.
Notes:
Make-Ahead: You can prepare this soup in advance and store it in the refrigerator for up to 3 days. Reheat and top with the reserved roasted vegetables.
Freezing: The soup can be frozen for up to 3 months. Blend the soup fully before freezing, as the texture of the reserved vegetables may change when thawed.
For a Vegan Version: Skip the parmesan cheese or use a vegan cheese substitute.
Flavor Boost: For added smokiness, you can use smoked paprika in place of regular paprika.
Nutritional Facts (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 228 kcal |
| Carbohydrates | 20g |
| Protein | 6g |
| Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 9mg |
| Sodium | 1505mg |
| Potassium | 393mg |
| Fiber | 3g |
| Sugar | 7g |
| Vitamin A | 11,470 IU |
| Vitamin C | 97.9mg |
| Calcium | 158mg |
| Iron | 1mg |
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Method: Roasting and Blending
Cuisine: Vegetarian, Comfort Food
Servings: 4
Calories: 228 per serving
Yield: 4 servings
