Roasted Vegetable Soup (Print Version)

Velvety soup with oven-roasted seasonal vegetables, bringing out natural sweetness and depth of flavor.

# What You’ll Need:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, chopped
05 - 1 red onion, peeled and quartered
06 - 2 cloves garlic, peeled
07 - 2 tablespoons olive oil

→ Broth & Seasoning

08 - 4 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra virgin olive oil for drizzling
15 - Croutons or toasted seeds for garnish

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to meld flavors.
05 - Blend the soup using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

# Expert Advice:

01 -
  • Roasting transforms humble vegetables into something almost sweet and complex, making this taste far fancier than the effort suggests.
  • It's the kind of soup that feels wholesome without any sacrifice of actual flavor or coziness.
02 -
  • Don't skip roasting at high heat, that caramelization is where all the flavor lives, and the soup will taste thin without it.
  • If your broth is already salty, taste before seasoning more, or you'll end up with something too sharp and one-dimensional.
03 -
  • Cut your vegetables as uniformly as possible so everything finishes roasting at the same moment and nothing gets over or undercooked.
  • If you want it creamier, a splash of coconut milk stirred in before blending adds richness without changing the fundamental character of the soup.
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