There’s something truly comforting about a warm bowl of soup, especially when it’s filled with vibrant roasted vegetables. The inspiration for this recipe stemmed from those chilly evenings when I rummaged through my fridge, aiming to make something hearty yet healthy for dinner. I remember seeing a mix of veggies that were slightly past their prime carrots, bell peppers, and zucchini and instinctively thought, “Why not roast them?” The result was a luscious soup that quickly became a family favorite, and I’m excited to share it with you!

What Makes This Soup So Good

Flavor Bomb: Roasting vegetables brings out their natural sweetness, enhancing the flavor of the soup.
Creamy Texture: The addition of cream or coconut milk makes it rich and satisfying without being heavy.
Nutritious and Seasonal: Packed with vitamins, this soup is a healthy choice that can be adapted to use whatever veggies are in season.

Ingredients

2 cups assorted vegetables (about 300g; carrots, bell peppers, zucchini)
1 onion, chopped (about 150g)
2 cloves garlic, minced
4 cups vegetable broth (about 950ml)
1 cup cream or coconut milk (about 240ml)
2 tablespoons olive oil (30ml)
Salt and pepper to taste
Herbs for seasoning (thyme, rosemary, etc.)

Smart Swaps:

Cream Substitute: Use silken tofu for a lighter, dairy-free option.
Broth: Substitute vegetable broth with chicken broth if you’re not vegetarian.
Vegetables: Use whatever is leftover in your fridge spinach, tomatoes, or sweet potatoes all work beautifully!

Sourcing Tips:

Look for fresh, vibrant vegetables with no blemishes for the best flavor.
When choosing herbs, fresh is always preferable; however, dried can suffice in a pinch.

Directions

Preheat the oven to 400°F (200°C).
Chop the vegetables into even pieces and toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper until coated.
Spread the vegetables on a baking sheet in a single layer and roast for about 30 minutes until they are caramelized and tender. Look for a nice golden color.
In a large pot, sauté 1 chopped onion and 2 minced garlic cloves on medium heat until they become translucent, about 3-4 minutes.
Add the roasted vegetables along with 4 cups of vegetable broth to the pot.
Bring to a boil, then reduce heat and let simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender or a standard blender to blend the mixture until smooth. If using a standard blender, allow the soup to cool slightly before blending to avoid splattering.
Stir in 1 cup of cream or coconut milk, then season with herbs like thyme and rosemary, plus additional salt and pepper to taste.
Serve hot and enjoy the warm, comforting flavors!

Pro Tips

Make-Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days.
Transport: Perfect for potluck gatherings; just transfer it to a thermos to keep it warm.
Reheat: Gently reheat on the stovetop or microwave until hot, but don’t let it boil.

Quick Variations

Spicy Roasted Vegetable Soup: Add a pinch of red pepper flakes for some heat.
Garnished Goodness: Top with toasted croutons or fresh herbs for extra texture.
Vegetable Chowder: Stir in a handful of corn for sweetness and added body.

Serving Suggestions

This soup pairs wonderfully with crusty bread or a fresh green salad. For those chillier days, I love to enjoy it with grilled cheese sandwiches for dipping!

Storage and Reheat Guidance

Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, warm it gently on the stovetop or in the microwave until piping hot, adding a splash of vegetable broth if it thickens too much.

FAQs

Can I use frozen vegetables?
Yes! Frozen vegetables are a great time-saver and work well in this recipe.
Can I make this soup vegan?
Absolutely! Simply use coconut milk and vegetable broth as specified.
How can I thicken the soup?
If you prefer a thicker soup, you can blend in some cooked potatoes or add cornstarch mixed with water as a thickening agent during the simmering step.

Enjoy making this roasted vegetable soup as a comforting, nutritious meal that warms both your body and soul!

Delicious Roasted Vegetable Soup

Print Recipe

A comforting soup filled with vibrant roasted vegetables, perfect for chilly evenings.

Total Time: 55 minutes
Yield: 4 servings

Ingredients

Scale

2 cups assorted vegetables (carrots, bell peppers, zucchini)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup cream or coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Herbs for seasoning (thyme, rosemary, etc.)

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Instructions

Preheat the oven to 400°F (200°C).
Chop the vegetables into even pieces and toss them in a bowl with olive oil, salt, and pepper until coated.
Spread the vegetables on a baking sheet in a single layer and roast for about 30 minutes until caramelized and tender.
In a large pot, sauté the chopped onion and minced garlic on medium heat until translucent, about 3-4 minutes.
Add the roasted vegetables and vegetable broth to the pot.
Bring to a boil, then reduce heat and let simmer for 10 minutes.
Blend the mixture until smooth using an immersion or standard blender.
Stir in the cream or coconut milk and season with herbs, salt, and pepper.
Serve hot and enjoy!

Notes

This soup can be made ahead and stored up to 3 days in the fridge. It’s perfect for potluck gatherings or with crusty bread.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting
Cuisine: Vegetarian
Diet: Vegetarian