Roasted Vegetable Soup

My tiny apartment kitchen was freezing that January, the old radiators clanking but not quite keeping up. I dug through the crisper drawer and found sad looking vegetables that needed rescuing, so I chopped them up, threw them on a baking sheet, and hoped for the best. The smell that filled my space was incredible, like someone else's cozy home had taken over mine. That first spoonful made me forget about the drafty windows entirely.

Last winter my sister came over exhausted from a brutal week at work. I made this soup while she sat at my counter talking, and by the time it was ready, her shoulders had dropped three inches. She asked for the recipe before she even finished her bowl.

Ingredients

• Vegetables for roasting: The sweetness really comes through when they hit high heat, so do not skip the oven step even if you are tempted to boil everything together
• Olive oil: Helps those edges get golden and caramelized, which is where all the deep flavor lives
• Vegetable broth: Use a good quality one you actually enjoy drinking on its own
• Dried thyme and rosemary: Classic herbs that bloom beautifully in the oven
• Smoked paprika: Adds a subtle warmth that makes people ask what your secret ingredient is
• Fresh parsley for garnish: Makes it look pretty and adds a bright pop against the deep orange soup

Instructions

Roast your vegetable base:

Preheat your oven to 425°F and line a baking sheet with parchment. Toss your chopped carrots, sweet potato, bell pepper, zucchini, onion, and garlic with olive oil and seasonings. Spread them out so they have room to roast instead of steam.

Let the oven work its magic:

Roast for 30 to 35 minutes, flipping everything halfway through. You want some caramelized edges and tender vegetables that smell amazing.

Combine and simmer:

Transfer the roasted vegetables to a pot and pour in your broth. Let everything simmer together for about 10 minutes so the flavors become friends.

Blend until silky:

Use an immersion blender right in the pot, or work in batches with a regular blender. Keep blending until it is smooth and creamy.

Serve it up:

Ladle into bowls and add whatever garnishes make you happy. Fresh parsley and a drizzle of good olive oil never disappoint.

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This recipe has become my go to when friends need feeding but I have minimal energy. Something about roasting vegetables makes people think I worked much harder than I actually did.

Making It Your Own

I have swapped butternut squash for the sweet potato when that is what I found at the market. Any root vegetable will work beautifully here.

The Texture Secret

For an incredibly creamy version without any dairy, I sometimes blend in half an avocado or a splash of coconut milk at the very end. It makes the soup feel luxurious.

Make It A Meal

This soup keeps beautifully in the fridge for up to three days and actually tastes even better on day two when the flavors have had more time to hang out together.

• Pair it with crusty bread for a complete dinner
• Top with toasted pumpkin seeds for extra protein and crunch
• Double the batch because it will disappear faster than you expect

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Soup weather always seems to arrive unexpectedly. This recipe has saved more weeknight dinners than I can count.

Recipe FAQs

→ What vegetables work best for roasting?

Root vegetables like carrots, sweet potatoes, and parsnips caramelize beautifully. Bell peppers, zucchini, and onions also develop sweetness. Use whatever seasonal produce you have—squash, leeks, and turnips all work wonderfully.

→ Can I make this soup ahead of time?

Absolutely. This soup keeps well in the refrigerator for up to 3 days and actually tastes better as flavors meld. Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.

→ How do I get the smoothest texture?

Use an immersion blender directly in the pot for easiest results. For ultra-silky texture, blend in batches in a countertop blender, venting steam carefully. Straining through a fine-mesh sieve removes any remaining fibers.

→ Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. The texture may separate slightly—simply whisk or blend again while reheating.

→ What garnishes enhance this soup?

Fresh parsley adds brightness, while a drizzle of extra virgin olive oil brings richness. Toasted pumpkin seeds, homemade croutons, or a swirl of coconut milk create beautiful presentation and added texture.

→ How can I add more protein?

Stir in rinsed canned chickpeas or white beans during the last few minutes of simmering. A dollop of Greek yogurt or hemp seeds on top also adds protein while complementing the roasted flavors.