Why Make This Recipe
Ultimate Roasted Veggie Soup is a comforting dish that warms you from the inside out. This recipe is creamy without using any cream, making it a healthier option for anyone looking to enjoy a rich and satisfying soup. It’s packed with nutrients from colorful vegetables and is vegan-friendly, so everyone can enjoy it. Plus, it’s easy to make and bursting with flavor!
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 red bell pepper, zucchini, carrots, butternut squash, red onion, and unpeeled garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss everything together to coat evenly.
- Roast the vegetables in the oven for 25–30 minutes, flipping them halfway through.
- Once roasted, peel the garlic and transfer all the veggies into a blender. Add the vegetable broth and dried thyme, then blend until smooth. If you have an immersion blender, you can use that directly in a pot.
- Pour the blended soup into a pot and simmer for 5–10 minutes to combine the flavors. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or some grated cheese if desired.
How to Serve Ultimate Roasted Veggie Soup
Serve this tasty soup warm in bowls. You can add a sprinkle of fresh herbs on top, a swirl of olive oil, or some grated cheese for extra flavor. Pair it with crusty bread for dipping to make it a filling meal.
How to Store Ultimate Roasted Veggie Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it. Just make sure to leave some space in the container for expansion.
Tips to Make Ultimate Roasted Veggie Soup
- Feel free to mix and match vegetables based on what you have available. Other great options include sweet potatoes, kale, or spinach.
- If you like a little heat, add some red pepper flakes when seasoning the vegetables before roasting.
- For a more intense flavor, you can roast the garlic in its skin alongside the other veggies, then squeeze the roasted garlic into the blender.
Variation
You can add cooked lentils or chickpeas to the soup for added protein and texture. Blend them in for a creamier consistency or leave them whole for a heartier bite.
FAQs
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge for about 5 days. Reheat before serving.
Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just make sure to thaw and drain them before roasting for the best texture.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just ensure that any added toppings are also gluten-free.
Ultimate Roasted Veggie Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting and creamy roasted veggie soup that’s vegan-friendly and packed with nutrients.
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). Line a baking sheet with parchment paper.
- Place the red bell pepper, zucchini, carrots, butternut squash, red onion, and unpeeled garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss everything together to coat evenly.
- Roast the vegetables in the oven for 25–30 minutes, flipping them halfway through.
- Once roasted, peel the garlic and transfer all the veggies into a blender. Add the vegetable broth and dried thyme, then blend until smooth.
- Pour the blended soup into a pot and simmer for 5–10 minutes to combine the flavors. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or grated cheese if desired.
Notes
For added protein, consider blending in cooked lentils or chickpeas. This soup can be made ahead of time and stored in the fridge for about 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan