Hearty Roasted Vegetable Soup Recipe
If there’s one soup that brings together the joy of seasonal veggies, comforting warmth, and deep, roasted flavor, it’s Hearty Roasted Vegetable Soup. This is the kind of soup that makes your kitchen smell incredible and fills your bowl with vibrant colors and textures. Whether you’re cozying up on a chilly night or just craving something packed with goodness, this is a recipe you’ll want to have on repeat.
Ingredients You’ll Need
The magic of Hearty Roasted Vegetable Soup comes from a handful of humble, everyday vegetables. Each one adds its own character—sweetness, creaminess, color, or a little earthy depth. Here’s what you’ll need and why they matter:
- Carrots: Bring natural sweetness and a beautiful orange hue to the soup.
- Parsnips: Add a subtle, earthy flavor that pairs perfectly with roasted veggies.
- Potatoes: Create a creamy texture and make the soup satisfyingly filling.
- Butternut squash: Lends silkiness and a hint of nutty sweetness.
- Red bell pepper: Offers brightness and a pop of color.
- Zucchini: Keeps things light and adds gentle green freshness.
- Red onion: Roasts to sweet perfection and deepens the overall flavor.
- Garlic (unpeeled): Roasted to mellow, buttery softness—don’t skip this step!
- Olive oil: Helps caramelize the veggies for irresistible roasted edges.
- Salt & black pepper: Essential for seasoning and balance.
- Dried thyme: Brings an aromatic, herby note that melds with the roasted flavors.
- Smoked paprika: Adds a gentle smokiness and depth.
- Vegetable broth: The foundation that ties all the flavors together.
- Diced tomatoes (canned): Add acidity and a touch of brightness.
- Tomato paste: Concentrates the tomato flavor for richness.
- Balsamic vinegar: Just a splash to finish, rounding out the flavors with tangy sweetness.
- Fresh parsley (optional): For a fresh, vibrant garnish.
How to Make Hearty Roasted Vegetable Soup
Step 1: Prep and Roast the Vegetables
Begin by preheating your oven to 425°F (220°C). Spread the chopped carrots, parsnips, potatoes, butternut squash, bell pepper, zucchini, red onion, and unpeeled garlic cloves across a large baking sheet. Drizzle them generously with olive oil, then sprinkle on the salt, black pepper, dried thyme, and smoked paprika. Toss everything until the vegetables are evenly coated, then roast for 30 to 35 minutes. Be sure to give them a good stir halfway through so they brown beautifully on all sides. You’re looking for golden edges and tender centers—this roasting step builds the deep, sweet flavor that makes Hearty Roasted Vegetable Soup so special.
Step 2: Build the Soup Base
Once your veggies are roasted and aromatic, carefully remove the baking sheet from the oven. Squeeze the softened, roasted garlic from their skins right into a large soup pot—the flavor is mellow and almost caramel-like. Add all the other roasted vegetables to the pot, followed by the vegetable broth, diced tomatoes, and tomato paste. Stir it all together, then bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 10 to 15 minutes. This helps the flavors meld together and the soup to thicken slightly.
Step 3: Blend to Desired Texture
Here comes the fun part—deciding how chunky or smooth you want your Hearty Roasted Vegetable Soup! Use an immersion blender right in the pot for a few pulses if you love a soup with lots of texture, or blend a bit longer for something creamier. If you prefer a silky finish, carefully blend the soup in batches in a regular blender (just be cautious with the hot liquid). No matter your choice, you’ll end up with a gorgeous, flavorful bowl.
Step 4: Finish and Adjust Seasoning
Stir in the balsamic vinegar to brighten up all the roasted flavors. Give your soup a taste and adjust the salt, pepper, or any other seasonings as you like. If you’re feeling fancy, sprinkle in some chopped fresh parsley for a burst of color and freshness just before serving.
How to Serve Hearty Roasted Vegetable Soup
Garnishes
This soup loves a good finishing touch! A handful of chopped fresh parsley adds color and brightness. For an extra flourish, try a drizzle of olive oil, a sprinkle of smoked paprika, or even some crunchy homemade croutons. These little extras make every bowl of Hearty Roasted Vegetable Soup look and taste restaurant-worthy.
Side Dishes
Hearty Roasted Vegetable Soup is filling on its own, but it also plays well with others. Serve it alongside a crusty loaf of sourdough, a gooey grilled cheese, or a crisp green salad for a complete meal. If you want to keep things extra cozy, a slab of garlic bread is always a hit!
Creative Ways to Present
For gatherings, try serving the soup in individual mugs or small bowls so guests can mingle and sip. You can also ladle it over cooked grains like farro or barley for a hearty stew. And if you’re feeling playful, top each bowl with roasted chickpeas or a swirl of vegan yogurt for a modern twist on classic comfort.
Make Ahead and Storage
Storing Leftovers
Hearty Roasted Vegetable Soup keeps beautifully in the fridge for up to four days. Let the soup cool completely before transferring it to an airtight container. The flavors actually deepen overnight, so don’t be surprised if it tastes even better the next day!
Freezing
This soup is a freezer superstar. Portion cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion. It’ll keep its flavor and texture for up to three months. When you need a quick, wholesome meal, just thaw and reheat.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s a bit thick after chilling, add a splash of water or broth to loosen it up. You can also microwave individual servings in a microwave-safe bowl, just be sure to cover and stir halfway through.
FAQs
Can I use different vegetables in Hearty Roasted Vegetable Soup?
Absolutely! This soup is incredibly flexible. Swap in sweet potatoes, turnips, rutabaga, or even cauliflower—just use about the same total volume of veggies. It’s a great way to use up whatever is in your crisper drawer.
Is Hearty Roasted Vegetable Soup suitable for a vegan or gluten-free diet?
Yes, it’s naturally vegan and gluten-free as written. Just double-check your vegetable broth and any garnishes to be sure they meet your dietary needs.
How do I make the soup creamier without dairy?
For a richer, creamier texture, blend more of the soup until smooth, or add a splash of coconut milk or a dollop of cashew cream before serving. It’s still 100 percent plant-based and delicious!
Can I add protein to make it a meal?
Definitely! Stir in a can of drained white beans, chickpeas, or cooked lentils during the simmering step. This will make your Hearty Roasted Vegetable Soup even more satisfying and nourishing.
What’s the best way to store and reheat leftovers?
Store cooled soup in an airtight container in the fridge for up to four days or freeze for longer storage. Reheat gently on the stovetop or in the microwave, adding a bit of broth if needed to adjust the consistency.
Final Thoughts
If you’re ready for a bowl of pure comfort that’s brimming with flavor and color, Hearty Roasted Vegetable Soup is the answer. It’s simple, adaptable, and guaranteed to bring warmth to your table. Give it a try and let it become your new go-to, especially on those days when you need a little extra coziness!
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Hearty Roasted Vegetable Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A cozy and flavorful Hearty Roasted Vegetable Soup made with a medley of roasted root vegetables, bell pepper, zucchini, and aromatic herbs. This vegan soup is perfect for warming up on chilly days and is packed with nutrients and wholesome ingredients.
Ingredients
Vegetables
- 2 large carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 2 medium potatoes (cubed)
- 1 small butternut squash (peeled and cubed)
- 1 red bell pepper (chopped)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 4 cloves garlic (unpeeled)
Seasonings and Liquids
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat and Prep Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, arrange the chopped carrots, parsnips, potatoes, butternut squash, red bell pepper, zucchini, red onion wedges, and unpeeled garlic cloves. Drizzle everything evenly with olive oil and season with salt, black pepper, dried thyme, and smoked paprika. Toss thoroughly to ensure each piece is coated.
- Roast the Vegetables: Roast the prepared vegetables in the oven for 30 to 35 minutes until they are golden brown and tender. Halfway through roasting, stir the vegetables to promote even cooking and caramelization.
- Prepare the Soup Base: Once roasted, remove the garlic cloves and carefully squeeze the softened garlic out of their skins into a large soup pot. Add the roasted vegetables, vegetable broth, diced tomatoes, and tomato paste to the pot.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 10 to 15 minutes, allowing the flavors to meld together.
- Blend the Soup: Use an immersion blender to partially blend the soup to your preferred consistency, leaving some texture for a rustic feel. Alternatively, blend in batches for a smoother texture.
- Finish and Serve: Stir in the balsamic vinegar and taste to adjust seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley if desired.
Notes
- You can substitute or add any root vegetables you prefer, such as sweet potatoes or turnips.
- For added protein, stir in cooked lentils or white beans towards the end of cooking.
- This soup freezes very well and often develops an even richer flavor when reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 9g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
