Roasted veggie soup always pops into my brain when the weather’s unpredictable, or when my fridge is overloaded with “almost past it” vegetables (real talk, I’m brutal with neglecting produce).
You know how you get all ambitious buying carrots, broccoli, and cauliflower… and then life happens? If you’ve ever had guilt over tossing limp veggies, you are not alone.
roasted veggie soup
That’s why roasted veggie soup is kind of my saving grace, and it has genuinely changed how I run my kitchen. If you’re looking for more ways to use up leftover stuff, you might check out easy recipes for busy nights for extra inspiration.
Vegetable Soup Seasoning
Getting the flavor just right in roasted veggie soup is weirdly satisfying. You don’t need to overthink it, but, okay, don’t skimp. I like to use basics like salt, black pepper, and a load of garlic—fresh garlic, if I’m feeling patient.
Sometimes I toss in dried herbs, like thyme or rosemary, or honestly, whatever I find in my spice rack. If you’re into a little kick, a shake of smoked paprika does wonders (totally optional, and sometimes I forget, not gonna lie).
Play with it! One time I accidentally used Italian seasoning, and wow, surprise hit. Basically, the best part about roasted veggie soup is you can wing the seasonings a bit, and it usually pans out. Don’t let anyone make you feel guilty for “measuring with your heart.” I rarely use measuring spoons unless it’s for baking, and no one’s complained yet.
I tried this recipe with extra garlic and a pinch of chili flakes—the flavor was out of this world! Friends begged me for seconds. —Jess S.
roasted veggie soup
How to make Roasted Vegetable Soup
It’s way easier than people expect. Start by gathering whatever veggies you have hanging around. I use a base of carrots, onions, potatoes, and sometimes a stray zucchini. Chop ’em all to roughly the same size—maybe quarter-inch slices, no math required.
Toss everything on a baking tray with olive oil (don’t drown them, just a slick shine), your chosen seasonings, and pop in the oven at 425°F. Roast until caramelized and fork-tender. Usually 25-30 minutes and don’t let them turn into shoe leather.
Once they’re soft and smelling amazing, tip everything into a pot. Cover with vegetable broth. Bring that to a gentle simmer. Then, use an immersion blender right in the pot (or carefully tip into a regular blender).
Blend until suuuper smooth, or leave it chunky if you’re feeling lazy. I add a splash of cream or coconut milk for that rich, fancy touch, but it’s totally fine without.
Final note—taste for salt at the end! This step matters more than I’d hoped. Done. Dinner created, expert mode unlocked.
roasted veggie soup
What to serve it with
Roasted veggie soup is hearty, but I still want some reliable sides. Listen, you can make it a meal, or it can be just a warmup. Here’s what I suggest:
- Crusty bread: The chewier, the better. Or, seriously, a good grilled cheese.
- Simple salad: Lettuce, vinaigrette, and done.
- A scoop of cooked rice: Drop it right in. Fills you up.
- Fancy crackers or breadsticks: If you wanna feel like it’s a five-star restaurant (at home, pajamas allowed).
The best part is, you can pick one or two and call it a night. No need to overcomplicate things.
roasted veggie soup
Substitutions and Variations
Honestly, roasted veggie soup is only as fancy (or basic) as what you throw into it. No potatoes? Try sweet potatoes for that sweet-savory twist. Skipped zucchini? Use more carrots, or parsnips if you’re feeling wild. If you want a vegan soup, just use oil instead of butter and skip any cheese or cream at the end (or sub coconut milk).
If you like a little protein, I’ve dropped in some rinsed canned beans before blending—the white ones disappear into the texture, so nobody even knows. Extra herbs or a squeeze of lemon juice at the end can perk up the batch if you accidentally go too heavy on “earthiness”—been there, no shame. Roasted veggie soup is basically permission to color outside the lines.
roasted veggie soup
Expert Tips
Here’s what nobody tells you, but I will. Don’t rush roasting. It feels pointless to wait, but that caramelization? It’s the good stuff. Lining your baking tray with parchment is a game changer for cleanup (I wish I’d learned that sooner). Taste as you blend—some days your veggies are sweeter and other days, not so much, so tweak the seasoning as you go.
Oh, don’t burn your mouth trying it straight after blending. Wait a bit. Trust me, nothing ruins the moment like a scorched tongue right before dinner. Store leftovers in a jar or container, and if you want to freeze it, portion it out before freezing. The soup thickens like crazy the next day, so add a splash of broth or water when reheating.
roasted veggie soup
If you’re itching for more methods and fun tweaks about roasted veggie soup, you might enjoy ideas from Roasted Vegetable Soup | Don’t Go Bacon My Heart. It’s honestly packed with extra spins and flavors that could turn your next bowl into something really new. Sip and savor, friend!
roasted veggie soup
Print
Roasted Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A hearty roasted vegetable soup that’s perfect for utilizing leftover veggies and creating a comforting meal.
Ingredients
- Carrots
- Onions
- Potatoes
- Zucchini (optional)
- Olive oil
- Salt
- Black pepper
- Garlic
- Dried herbs (thyme, rosemary, or Italian seasoning)
- Smoked paprika (optional)
- Vegetable broth
- Cream or coconut milk (optional)
Instructions
- Preheat the oven to 425°F.
- Chop the vegetables into quarter-inch slices.
- Toss the chopped veggies with olive oil and seasonings on a baking tray.
- Roast in the oven for 25-30 minutes, until caramelized and fork-tender.
- Transfer the roasted veggies to a pot and cover with vegetable broth.
- Bring to a gentle simmer.
- Blend the mixture until smooth using an immersion blender (or regular blender).
- Add a splash of cream or coconut milk if desired.
- Taste for salt and adjust seasonings as needed.
Notes
For a vegan option, use oil instead of butter and skip any dairy. Add rinsed canned beans for protein or a squeeze of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg