I remember the exact moment I fell in love with roasted veg soup. It was a crisp fall afternoon, and I was looking for something cozy and nourishing to make for myself and my friends. I’d been craving something hearty, but also fresh and wholesome without being all heavy cream and butter. That’s when I experimented with roasting a mix of root veggies before blending them into a soup. The result? This delicious roasted veg soup felt like a warm hug in a bowl—comforting but still so vibrant and full of flavor.
What grabbed me most was how easy it felt to whip up something nourishing without diving into complicated recipes or fancy ingredients. This roasted veg soup fits right into my everyday cooking style—real-life food that’s practical and satisfying, perfect for weeknights or weekend meals with friends. Plus, it’s flexible enough to use whatever veggies you have on hand, making it sustainable and budget-friendly.
If you’re anything like me and want a roasted vegetable soup that’s fuss-free yet deeply comforting, this one might just become your go-to. Whether you’re new to roasting veggies for soup or have been roasting root vegetable soup for a while, there’s something about the caramelized, slightly sweet flavors you get in this roasted veg soup that’s hard to beat. Trust me, it’s worth adding to your meal rotation.
And if you’re here looking for simple, nourishing meals that don’t require a degree in chef school, you’re in the right place. Grab your favorite baking tray—let’s get cooking together!
What You’ll Need:
- 4 large carrots, peeled and chopped (great for naturally sweet roasted root vegetable soup)
- 2 parsnips, peeled and sliced (optional swap: sweet potatoes work beautifully here too)
- 1 large red bell pepper, seeded and chopped
- 1 medium onion, roughly chopped
- 3 cloves garlic, peeled
- 2 tablespoons olive oil (you can swap with avocado oil for a different flavor punch)
- 4 cups vegetable broth (you can find this in the regular grocery aisle; homemade works best if you have it)
- 1 teaspoon dried thyme or fresh if you prefer
- Salt and pepper, to taste
- A splash of coconut milk or regular milk for creamy roasted veg soup vibes (optional but lovely)
This roasted veg soup ingredient list is intentionally simple—because good food doesn’t need to be complicated. No stress if you don’t have parsnips—I often use roasted beetroot or butternut squash instead for a colorful twist. Plus, skipping the peel on carrots saves precious minutes on busy days.
Shopping tip: Most of these are easy to grab at your local produce stand or farmers’ market, especially during the colder months when roasted root vegetable soup really shines. And if you’re prepping for leftovers (which this soup takes wonderfully), store it in an airtight container in the fridge for up to 3 days or freeze in single portions to keep magic on hand.
One quick trick I love is roasting extra veggies to toss in later; it adds an extra layer of texture and flavor to each bowl of roasted veg soup.
Let’s Make It Together!
- Preheat your oven to 425°F (220°C). This is key to getting that gorgeous roast on the veggies that gives the soup its signature depth.
- Toss your chopped carrots, parsnips, red pepper, onion, and garlic with olive oil, salt, pepper, and thyme right on a rimmed baking sheet. Make sure everything’s evenly coated but not swimming in oil.
- Pop the tray into the oven and roast for 30-35 minutes, stirring halfway through. Your kitchen will start smelling incredible—this is your cue that the roasted veg soup is developing those rich, caramelized flavors.
- Once the veggies are soft and golden, transfer them to a blender or food processor. Add the veggie broth—start with 4 cups and add more if you want a thinner soup.
- Blend until smooth, tasting as you go. This is the fun part where you can adjust seasonings to your liking. Like it creamier? Pour in a splash of coconut milk for a luscious creamy roasted veg soup twist.
- Heat the blended soup in a pot on the stove for a few minutes to warm through, adding salt and pepper if needed.
- While the soup warms, you can set the table, prep a crisp salad, or toast some crusty bread. Nothing pairs better with roasted veg soup.
One kitchen tip: If you don’t have a blender handy, use an immersion blender right in the pot. Less washing, more sipping!
Don’t worry if your roasted veg soup looks thick or a bit chunky; that rustic texture adds character and makes each spoonful interesting. Over the years, I’ve learned that the simpler the roasting and blending process, the better the final flavors.
How I Love to Serve This!
This roasted veg soup is a star on its own but plays so nicely with company. I often make it for cozy weeknight dinners or casual weekend lunches.
My favorite way? A generous swirl of coconut cream on top, a sprinkle of toasted pumpkin seeds for crunch, and some fresh herb sprigs like parsley or thyme to brighten it up. For quick sides, I grab some whole-grain crackers or whip up a simple leafy salad dressed with lemon and olive oil.
The creamy roasted veg soup texture works perfectly with a toasted grilled cheese sandwich for a comforting combo. Another hit is serving the soup as a starter before roasted chickpea corn mix—that crunchy, spicy combo complements this roasted vegetable soup beautifully.
I love how this soup adapts with the seasons too. In winter, I lean into root veggies like beets and parsnips for a hearty roasted root vegetable soup version, while in the fall, sweet peppers and squash give it a warmer twist.
Family and friends always appreciate a bowl of this when they visit, saying it feels both nourishing and indulgent. It’s also a great vegan-friendly option that doesn’t skimp on flavor.
Need more cozy soup ideas? Check out my delicious ramen noodle soup and turmeric ginger chicken noodle soup for a diverse soup lineup.
Common Questions Answered
Can I make this roasted veg soup ahead for meal prep?
Absolutely! It keeps beautifully in the fridge for up to 3 days. I often make a big batch on Sunday and have nourishing bowls ready all week long.
What if I don’t have all the ingredients?
No worries at all—swap like veggies of similar texture and flavor. For instance, swapped parsnips for sweet potato or skipped bell pepper if out of season. This roasted veg soup is forgiving and flexible.
Can I add cream or cheese?
Yes! For a creamy roasted veg soup vibe, stirring in a splash of coconut milk or a handful of shredded cheese warms it up nicely.
How do I adjust the flavor?
Add more herbs or a pinch of smoked paprika for a smoky twist. Lemon juice brightens it just before serving if it tastes a bit flat.
Can I freeze leftover roasted veg soup?
Definitely. Freeze in portions for quick meals down the road. Thaw in the fridge overnight then reheat gently.
Is this roasted root vegetable soup filling enough for dinner?
Yes, especially with added proteins like beans or served alongside hearty bread or a salad.
Do you ever add toppings?
Always! I love toasted seeds, crunchy croutons, or even a drizzle of chili oil for a little heat.
If you want a creamy roasted vegetable soup from leftovers idea, check out this recipe from Creamy Roasted Vegetable Soup From Leftovers – Garlic & Zest. Or if you’re craving more silky smooth blended soups, the Creamy Vegetable Soup – Gimme Some Oven is a gem.
For a cheesy roasted vegetable soup twist, Roasted Vegetable Soup – Nicky’s Kitchen Sanctuary has a comforting version you might adore.
Final Thoughts
This roasted veg soup has truly earned a special spot in my kitchen routine. It’s simple, nourishing, and endlessly flexible—three things I always lean on for real-life cooking. Whenever I’m short on time but want something wholesome, this roasted veg soup delivers comfort without stress.
My Favorite Roasted Veg Soup Tips:
1. Roast your veggies at high heat for caramelized flavor every time.
2. Blend to your preferred consistency—chunky or silky smooth, both are winners.
3. Add a splash of coconut milk or your favorite milk for a creamy roasted veg soup feel.
I’ve tried many variations—from roasted root vegetable soup with beets and parsnips to sweet pepper and butternut squash combos. But I always come back to a classic carrot, parsnip, and bell pepper base with thyme for its balanced, cozy taste.
I encourage you to make this roasted veg soup your own. Play with what’s fresh and affordable, and share it with your people. Cooking should feel good, not perfect—and this roasted veg soup is the perfect example of relaxed, nourishing food you can feel good about.
Here’s to many cozy bowls in your kitchen! If you want more nourishing but simple meal ideas, don’t miss my recipes for roasted chickpea corn mix or those comfort classics like the turmeric ginger chicken noodle soup.
Enjoy, friend!
Roasted Veg Soup
A hearty and flavorful roasted vegetable soup that combines caramelized veggies with rich broth for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups carrots, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 1 large onion, quartered
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss carrots, sweet potatoes, onion, red bell pepper, and garlic with olive oil, salt, pepper, and dried thyme.
- Roast the vegetables in the oven for 25-30 minutes, turning once halfway, until tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a blender.
- Adjust seasoning with additional salt and pepper as desired.
- Serve hot, garnished with fresh parsley if using.
Notes
For added richness, swirl in a dollop of Greek yogurt or coconut cream before serving.