Roasted Vegetable Soup (Print)

A velvety blend of oven-roasted seasonal vegetables in a savory broth, perfect for cozy meals.

# What You 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

# Directions:

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, stirring halfway through cooking, until vegetables are golden and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Continue simmering for 10 minutes to meld flavors.
05 - Using an immersion blender, blend the soup until silky smooth. Alternatively, carefully transfer in batches to a countertop blender. Adjust seasoning to taste.
06 - Ladle soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

# Helpful Hints:

01 -
  • Roasting the vegetables first creates a depth of flavor that makes this feel like you've been simmering it all day, even though it's done in an hour.
  • It's naturally creamy without any cream, so you get that comforting spoonful feeling while keeping things light and honest.
  • This recipe is flexible enough to work with whatever's in your crisper drawer, which means it's always relevant and never wasteful.
02 -
  • Don't skip the halfway stir during roasting, it's the difference between vegetables that caramelize evenly and some that burn while others stay pale.
  • The smoked paprika is small but essential, it's what guests taste when they say this tastes more complex than it should, and removing it makes the soup taste flat.
03 -
  • Don't blend it completely if you like a little texture, an immersion blender gives you control to make it as smooth or chunky as you prefer in the moment.
  • If the soup feels too thick, add broth a splash at a time instead of thinning with water, which dilutes the flavor you've worked to build.
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