If you are craving something both comforting and bursting with flavors from the garden, this Roasted Vegetable Soup Recipe is going to be your new best friend. Imagine a rich blend of caramelized onions, sweet potatoes, vibrant bell peppers, and tender tomatoes all brought together in a comforting soup that’s silky, hearty, and incredibly satisfying. This recipe turns humble vegetables into a deliciously cozy bowl of warmth perfect for any season, inviting you to savor each spoonful with joy.
Ingredients You’ll Need
The magic of this Roasted Vegetable Soup Recipe starts with simple, fresh ingredients that pack a punch in taste, texture, and color. Each vegetable contributes its natural sweetness or earthiness, while the herbs and cream create a perfect balance that rounds out every bite.
- White onions: Provide a sweet, caramelized base and depth to the soup.
- Garlic cloves: Roasted whole to soften and add a mellow, aromatic flavor.
- Mixed bell peppers: Add bright color and vibrant sweetness.
- Sweet potatoes: Give a creamy texture and natural sweetness that enhances the soup’s richness.
- Salad tomatoes: Bring acidity and juiciness to balance the other vegetables.
- Large carrots: Add subtle earthiness and thickness.
- Fresh rosemary sprigs: Infuse a fragrant herbal note during roasting.
- Extra virgin olive oil: Ensures even roasting and a silky mouthfeel.
- Vegetable stock: Creates a flavorful liquid base for blending.
- Dried sage: Adds warmth and a hint of woodsy aroma.
- Italian herb seasoning: Brings herbaceous depth and complexity.
- Single cream: Provides lush creaminess to finish the soup.
- Salt and black pepper: Essential seasonings that enhance every ingredient.
How to Make Roasted Vegetable Soup Recipe
Step 1: Prepare and Roast Your Vegetables
Begin by preheating your oven to 175°C FAN (350°F). Slice your onions, peppers, sweet potatoes, tomatoes, and carrots into thick, similar-sized chunks so they roast evenly. Toss all the vegetables on a large baking tray with the olive oil, dried sage, Italian herb seasoning, salt, and pepper. Lay fresh rosemary sprigs on top to infuse the veggies with their lovely aroma as they roast. Pop everything into the oven for 25 minutes.
Step 2: Roast Until Perfectly Caramelized
After 25 minutes, give your vegetables a good stir to help them cook evenly, then roast for another 20 to 25 minutes. You’ll want them to develop a beautiful caramelized surface—this adds a rich, sweet depth that forms the heart of your soup’s flavor. Keep an eye so nothing burns, but do let the roasting bring out those natural sugars.
Step 3: Blend the Soup
Once your vegetables are roasted to perfection and fragrant with herbs, remove the rosemary sprigs. Gently squeeze the softened garlic from their skins—it will add a mellow yet punchy garlic flavor without any bitterness. Transfer all the roasted ingredients to a saucepan, pour in the vegetable stock, and blend until smooth. This is the moment when all those vibrant veggies transform into a velvety, luscious soup base.
Step 4: Finish with Cream and Adjust Seasonings
Stir in the single cream to give the soup its creamy, comforting texture. Warm gently, taste, and adjust your salt and pepper levels if needed. This finishing touch makes the texture silky and the flavors wonderfully mellow.
How to Serve Roasted Vegetable Soup Recipe
Garnishes
To elevate your serving, add a sprinkle of freshly chopped parsley or a few leaves of basil on top. A drizzle of good quality extra virgin olive oil or a dollop of sour cream can make each bowl glow with extra richness and freshness, inviting your senses to dive in.
Side Dishes
This soup pairs beautifully with crusty bread, whether it’s a rustic baguette or a slice of sourdough toasted to golden perfection. For a heartier meal, serve alongside a crisp green salad or garlic parmesan crostini to complement the soup’s deep, roasted flavors.
Creative Ways to Present
Serve this vibrant Roasted Vegetable Soup Recipe in individual hollowed-out bread bowls for a charming twist. For a more casual occasion, portion it into mugs or small jars to enjoy as a cozy snack. Presentation helps make a simple soup feel truly special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and store in the refrigerator for up to 3 days. The flavors actually deepen after a day, so it tastes even better the next day!
Freezing
This soup freezes wonderfully. Pour portions into freezer-safe containers or bags and freeze for up to 3 months. When you want a comforting meal, just thaw in the fridge overnight and reheat gently.
Reheating
Reheat your roasted vegetable soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of stock or water if it becomes too thick. Avoid boiling to maintain the creamy texture and flavors.
FAQs
Can I use different vegetables for this soup?
Absolutely! While this recipe highlights sweet potatoes, carrots, and bell peppers, feel free to experiment with zucchini, eggplant, or butternut squash. Just keep them roughly the same size for even roasting.
Is this soup suitable for vegans?
You can easily make the Roasted Vegetable Soup Recipe vegan by omitting the single cream or substituting it with a plant-based cream or coconut milk. It remains just as rich and satisfying.
How do I make the soup thicker if I prefer it that way?
If you want a thicker soup, reduce the amount of vegetable stock or let the blended vegetables simmer a little longer uncovered after blending to evaporate extra liquid.
Can I roast the vegetables ahead of time?
Roasting the vegetables a day before and storing them in the fridge can save time. Just reheat them gently before blending with stock for the best flavor and texture.
What if I don’t have fresh rosemary?
If fresh rosemary isn’t available, dried rosemary works fine—add it along with the other dried herbs before roasting to infuse the soup with its signature aroma.
Final Thoughts
This Roasted Vegetable Soup Recipe is genuinely a highlight in my kitchen rotation—simple to make, full of vibrant flavors, and warmly comforting with every spoonful. It’s perfect for sharing with loved ones or enjoying as a nourishing solo treat. I can’t wait for you to try it and discover how effortless wholesome cooking can be with a bit of roasting magic.
Print
Roasted Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
A hearty and flavorful roasted vegetable soup made by caramelizing a medley of onions, garlic, bell peppers, sweet potatoes, tomatoes, and carrots with aromatic herbs, then pureeing it to a smooth, creamy texture. Perfect for a comforting meal packed with nutrients and rich, savory taste.
Ingredients
Vegetables
- 3 white onions, sliced into thick wedges
- 5 cloves garlic, skin left on
- 3 mixed bell peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and cut into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and cut into chunks
Herbs and Seasonings
- 5 sprigs fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- Salt and black pepper to taste
Other Ingredients
- 4 tbsp extra virgin olive oil
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat the oven: Set your oven to 175°C FAN (350°F) to get it ready for roasting the vegetables evenly.
- Prepare the vegetables: Place all the sliced and chopped vegetables into a large baking tray. Drizzle with the olive oil and sprinkle the dried sage, Italian herb seasoning, salt, and black pepper. Toss everything thoroughly so every piece is coated with oil and herbs.
- Add rosemary and start roasting: Lay the fresh rosemary sprigs on top of the vegetables to infuse flavor as they roast. Place the tray in the oven and roast for 25 minutes.
- Stir and continue roasting: After 25 minutes, take the tray out and stir the vegetables to ensure even caramelization. Return to the oven and roast for an additional 20 to 25 minutes until the vegetables are tender and golden brown.
- Remove rosemary and extract garlic: Once roasted, remove the rosemary sprigs and squeeze the garlic cloves out of their skins, blending that sweet roasted garlic flavor into the soup.
- Blend the soup: Transfer all the roasted vegetables and garlic to a large saucepan. Add the vegetable stock and carefully blend the mixture until smooth and creamy.
- Finish with cream and serve: Stir in the single cream to add richness. Adjust the seasoning with salt and pepper if needed. Warm the soup gently on low heat, then serve hot for a delicious comforting meal.
Notes
- Using the garlic with skins on during roasting mellows its flavor and later squeezing it out creates a creamy garlic texture in the soup.
- The soup can be made vegan by substituting single cream with coconut cream or a plant-based cream alternative.
- For a thinner consistency, add more vegetable stock when blending.
- This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Feel free to substitute fresh herbs with dried if needed, adjusting quantities to taste.
