Roasted Vegetable Soup

This roasted vegetable soup is packed with flavor, so easy to make and one of the best ways to get a hearty serving of veggies in the winter! It’s vegetarian and vegan friendly and incredibly versatile.

It’s soup season and I could eat my tuscan white bean soup every single week, but sometimes I need something a little more veggie packed and light after a weekend of indulging in tons of desserts. This roasted vegetable soup is creamy and filling but packed with so many veggies. It has a rich flavor from onion, garlic and some herbs and the perfect recipe to meal prep for the week.

You can serve it as a side with my air fryer chicken thighs and massaged kale salad to get even more veggies in!

Tips before we get started…

• You can use fresh or frozen veggies here! I used frozen butternut squash but fresh everything else, but since we’re roasting and then blending, using fresh vs. frozen won’t make too much of a difference.
• For a dairy free version, you can use cashew parmesan in place of regular or just use nutritional yeast.
• I used low sodium broth, if you only have regular just decrease the added salt by about half!

How to make roasted vegetable soup

Preheat the oven to 400 degrees Fahrenheit.

Peel the carrots and onion and cut into chunks. Add to a baking sheet lined with parchment paper. Add in the butternut squash, tomatoes, cauliflower and zucchini. Cut the top of the garlic head off so the individual cloves are exposed. Add to the baking sheet.

Drizzle everything with the olive oil. Add to the oven and roast for 45 minutes or until the carrots are fork tender.

Remove from the oven and add everything aside from the garlic to a blender. When the garlic is cool enough to handle, either squeeze out the cloves or pick them out from the skin. Add to the blender along with the broth, parmesan, salt, pepper and oregano.

Blend until completely smooth. It helps to keep the lid on your blender slightly ajar to let the heat escape, and start the blender really low. Transfer to a pot to keep warm. Taste and adjust seasonings as desired. Serve with a drizzle of heavy cream, pumpkin seeds, fresh herbs and your favorite bread. Enjoy and try my gluten free tomato soup next!

Variations

Use different veggies: Instead of squash you can use sweet potato, use yellow zucchini instead of yellow, omit the carrots for more squash, use red onion instead of yellow etc. This is a very forgiving recipe, you can make it more tomatoey instead of squashy if you prefer.

Add heavy cream. I opted to keep this a lighter, lower calorie soup, but you can add in about 1/3 cup or so of heavy cream or half and half to give it a richer, creamier texture. If you are dairy free but still want some cream, I suggest my homemade cashew cream.

Make it protein rich. If you want to keep this vegetarian, just use veggie broth, but for a more protein rich option, I like to use bone broth. This adds a good amount of protein without changing the flavor or texture of the soup at all. Another option for more protein is to blend in a container of drained silken tofu or a can of drained and rinsed white beans. You will need to add more broth if you go this route, but it will create a super rich and creamy texture. We use this method in my tomato tofu pasta!

Make it herby! I opted for just dried oregano for the herbs in the soup itself, but you can also add in fresh or dried basil, parsley (instead of just for the garnish), Italian seasoning or some red pepper flakes for spice.

How to store and freeze

Once prepared, this roasted vegetable soup will keep in the fridge for about 5 days. Be sure to let it cool completely, then you can store it right in the pot (covered) or transfer to a container.

To freeze, I like to portion it out into smaller containers to make it easier to thaw. Again, let it cool completely, then transfer to your container(s) and freeze for up to 2 months. Let thaw and then reheat on the stove!

Roasting vs. steaming

You definitely want to roast your veggies for soup instead of steaming, boiling or blanching them. Roasting them will result in a richer, deeper and slightly more complex flavor profile than simply boiling them. In some soups, you don’t want the deeper flavor, you want the lighter, fresher flavor (like the kale in my white bean soup), but for this recipe, roasting is the way to go!

More cozy soup recipes!

• Tuscan Chicken Soup
• Vegan Tomato Soup
• Lemon Chickpea Soup

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