Roasted Vegetable Soup is a cozy, comforting bowl filled with the rich flavors of caramelized carrots, sweet potatoes, onions, and garlic. The roasting brings out a natural sweetness and depth that makes this soup stand out, with a smooth, velvety texture that feels like a warm hug on a chilly day.
I love making this soup because it feels so hearty and wholesome, yet it’s surprisingly simple to prepare. Roasting the veggies first really changes everything—you get this lovely smoky taste without any extra fuss. I usually sprinkle on some fresh herbs before serving because it adds just the right fresh note to balance the richness.
For me, this soup is perfect for a casual lunch or a light dinner, especially when you want something nourishing but not too heavy. I like to serve it with crunchy bread or a sprinkle of cheese on top, and it’s also great for sending leftovers to work in a thermos. It always makes me feel good inside and reminds me of cozy family dinners at home.
Key Ingredients & Substitutions
Carrots and Potatoes: These give the soup its natural sweetness and body. You can swap potatoes with sweet potatoes for a richer flavor and creamier texture.
Broccoli: Adds color and a slight crunch. If you don’t like broccoli, green beans or spinach work well instead.
Olive Oil: Essential for roasting the vegetables to get that lovely caramelization. You can use avocado or canola oil if you prefer a lighter taste.
Herbs (Thyme and Basil): Dry herbs are fine, but fresh herbs add a brighter, fresher taste. Rosemary or oregano are also great alternatives.
How Do You Get Perfect Roasted Vegetables Every Time?
Roasting is key to making this soup flavorful. Here’s how to get the best results:
- Chop vegetables evenly to ensure they cook at the same rate.
- Don’t overcrowd the baking sheet—give them space so they brown nicely instead of steaming.
- Use enough oil to coat veggies lightly; this helps with caramelization and prevents drying out.
- Turn veggies halfway through roasting for even color and flavor.
- Wait until veggies are tender and golden—the deeper the color, the richer the taste.
Equipment You’ll Need
- Baking sheet – I like this because it distributes heat evenly and helps the veggies caramelize perfectly.
- Large pot – so you have enough space to simmer and blend the soup smoothly.
- Immersion blender or regular blender – an immersion blender makes it easy to blend right in the pot, but a stand blender works well too.
- Measuring spoons and cups – to keep your seasonings just right.
Flavor Variations & Add-Ins
- Swap the broccoli for spinach or kale for a different green boost and color.
- Add a pinch of smoked paprika or cumin for a smoky, warming flavor.
- Stir in cooked chickpeas or white beans to make it more filling and protein-rich.
- Top with a dollop of sour cream or Greek yogurt for extra creaminess.
Roasted Vegetable Soup
Ingredients You’ll Need:
- 3 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 1 small head of broccoli, cut into small florets
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (plus fresh thyme sprigs for garnish)
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Optional: croutons or toasted bread cubes for garnish
How Much Time Will You Need?
This soup takes about 50 minutes to make. You’ll spend 10 minutes prepping the vegetables, 30-40 minutes roasting them, and another 10-15 minutes simmering and blending the soup. It’s easy and perfect for a cozy day!
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Place the chopped carrots, potatoes, onion, garlic cloves, celery, and red bell pepper on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and basil. Toss everything well so the veggies are evenly coated. Roast in the oven for 30-40 minutes, turning once halfway, until they’re tender and nicely browned.
2. Cook and Blend the Soup
Transfer your roasted veggies (including the garlic) into a large pot. Pour in the vegetable broth and bring it to a boil over medium-high heat. Then lower the heat and let it simmer for about 10 minutes. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have one, you can carefully blend it in batches in a regular blender.
3. Add Broccoli and Season
Stir in the broccoli florets and let the soup simmer for another 5-7 minutes until the broccoli is tender but still bright green. Taste your soup and add more salt or pepper if you like. Serve hot, garnished with fresh thyme and, if you like, some crispy croutons or toasted bread cubes on top for a delightful crunch.
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables if fresh ones aren’t available. Just thaw them and pat dry before roasting to avoid extra moisture. Keep in mind frozen veggies may roast a bit faster, so watch them closely.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium heat, stirring occasionally until heated through.
Can I Make This Soup Vegan?
This recipe is naturally vegan as long as you use vegetable broth. Just double-check any toppings like croutons or cheese to make sure they’re vegan-friendly.
What Can I Use Instead of Broccoli?
If you’re not a fan of broccoli, try swapping it for spinach, kale, or green beans. They all add nice color and texture without overpowering the soup’s flavors.