Why Make This Recipe
Ultimate Roasted Veggie Soup is not just delicious; it’s also creamy without using any cream. This makes it a perfect choice for those looking for a lighter soup that still feels hearty and satisfying. Packed with colorful vegetables, it offers a wealth of nutrients and flavors. Plus, it’s easy to make and can be a comforting meal any time of the year.
How to Make Ultimate Roasted Veggie Soup
Ingredients:
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 carrots, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3 cups vegetable broth (low-sodium)
- 1/2 teaspoon dried thyme
- Optional: 1/4 cup grated cheese (or vegan alternative)
- Optional: 1 tablespoon lemon juice
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the chopped red pepper, zucchini, carrots, butternut squash, onion, and unpeeled garlic on the sheet. Drizzle them with olive oil and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss everything together and roast for about 25–30 minutes, flipping halfway through.
- After roasting, peel the garlic and transfer all the vegetables to a blender. Add the vegetable broth and dried thyme. Blend until the mixture is smooth. Alternatively, if you prefer, you can use an immersion blender directly in a soup pot.
- Pour the blended soup back into a pot. Simmer it for about 5–10 minutes to meld the flavors together. Taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired.
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of vegan cheese.
How to Serve Ultimate Roasted Veggie Soup
Serve the soup hot, ideally with crusty bread or a light salad on the side. This soup can also be enjoyed as a starter or a main course. Feel free to customize your toppings based on your taste, like adding a dollop of sour cream or a sprinkle of seeds for crunch.
How to Store Ultimate Roasted Veggie Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers. Thaw it overnight in the fridge before reheating.
Tips to Make Ultimate Roasted Veggie Soup
- For a spicier version, consider adding some red pepper flakes while roasting the veggies.
- You can swap any of the vegetables for those you have on hand or prefer.
- If you want a smoother consistency, blend the soup longer until it reaches your desired texture.
Variation
You can turn this soup into a hearty stew by adding cooked lentils or beans after blending. This will boost the protein content and make it even more filling.
FAQs
Q: Can I use frozen vegetables for this soup?
A: Yes, frozen vegetables can be used. Just make sure to thaw and drain them before roasting.
Q: Is this soup vegan?
A: Yes, it is vegan as long as you skip the cheese or use a vegan alternative.
Q: Can I make this soup in advance for meal prep?
A: Absolutely! The soup tastes even better the next day as the flavors develop. Just store it properly in the fridge or freezer.
Ultimate Roasted Veggie Soup
A creamy yet light soup packed with colorful vegetables for a hearty and satisfying meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 carrots, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3 cups vegetable broth (low-sodium)
- 1/2 teaspoon dried thyme
- Optional: 1/4 cup grated cheese (or vegan alternative)
- Optional: 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chopped vegetables and unpeeled garlic on the sheet, drizzle with olive oil, and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss to combine and roast for about 25–30 minutes, flipping halfway through.
- After roasting, peel the garlic and transfer all the vegetables to a blender. Add the vegetable broth and dried thyme, then blend until smooth.
- Pour the blended soup back into a pot and simmer for 5–10 minutes to meld the flavors. Adjust seasoning with more salt, pepper, or lemon juice as desired.
- Ladle into bowls and garnish as desired, with fresh herbs, olive oil, or vegan cheese.
Notes
For a spicier version, add red pepper flakes while roasting. This soup can easily be customized with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg