Roasted Vegetable Soup

The first time I made this roasted vegetable soup, it was actually by accident. I had intended to roast vegetables for a side dish, but they came out so caramelized and fragrant that I couldn't resist tossing them into a pot with some broth. That impulsive decision created what became my go-to comfort soup throughout winter, transforming humble vegetables into something extraordinary.

Last November, during a particularly gray week, I made a double batch for friends who were going through a rough time. Something about that steaming bowl, with its rich orange hue and earthy aroma, seemed to hold us together. We sat around the table longer than usual, and nobody mentioned the weather once.

Ingredients

• 2 medium carrots, peeled and chopped: These bring natural sweetness that intensifies beautifully during roasting
• 1 medium sweet potato, peeled and diced: The foundation that gives the soup its creamy body without any dairy
• 1 red bell pepper, seeded and chopped: Adds a subtle smoky sweetness that balances the root vegetables
• 1 zucchini, chopped: Contributes a fresh, light element that keeps the soup from feeling too heavy
• 1 red onion, peeled and quartered: Roasted onions develop a mellow sweetness that forms the savory backbone
• 2 cloves garlic, peeled: Roasting whole cloves mellows the bite into a rich, nutty flavor
• 2 tablespoons olive oil: Essential for proper caramelization and carrying the flavors through the vegetables
• 4 cups (1 liter) vegetable broth: Use a high-quality broth as it becomes the primary liquid vehicle
• 1 teaspoon dried thyme: Earthy and floral, it bridges the gap between sweet vegetables and savory broth
• 1 teaspoon dried rosemary: Piney notes that give the soup depth and a Mediterranean touch
• ½ teaspoon smoked paprika: The secret ingredient that adds an elusive smokiness everyone notices but cannot name
• Salt and freshly ground black pepper, to taste: Essential for popping all the roasted flavors

Instructions

Preheat and prepare:

Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to make cleanup effortless

Season and arrange:

Toss all the prepared vegetables with olive oil, salt, pepper, thyme, rosemary, and smoked paprika until evenly coated

Roast to perfection:

Roast for 30 to 35 minutes, turning halfway through, until vegetables are golden brown and tender when pierced with a fork

Simmer together:

Transfer roasted vegetables to a large pot, add the broth, and bring to a gentle simmer for 10 minutes

Blend until silky:

Use an immersion blender directly in the pot, or work in batches with a countertop blender until completely smooth

Finish and serve:

Ladle into warm bowls and top with fresh parsley, a drizzle of olive oil, and croutons or toasted seeds if you like

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This soup has become my Sunday afternoon ritual. The house fills with that unmistakable roasted smell, signaling that something good is coming. Somehow it makes the week ahead feel more manageable.

Making It Your Own

Swap in whatever vegetables look best at the market. Parsnips add a lovely peppery sweetness, butternut squash makes it even creamier, and leeks bring a gentle onion flavor that melts into the background.

Texture Variations

For a velvety dairy-free creaminess, stir in a quarter cup of full-fat coconut milk after blending. The coconut flavor disappears completely, leaving behind just silkiness and body.

Make-Ahead Magic

This soup actually tastes better the next day as the flavors continue to develop. It keeps beautifully in the refrigerator for up to three days and freezes well for those weeks when cooking feels impossible.

• Portion into freezer-safe containers before adding any garnishes
• Leave an inch of space at the top since liquid expands when frozen
• Thaw overnight in the refrigerator and reheat gently over low heat

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There is something profoundly satisfying about turning simple vegetables into something this special. It is the kind of soup that makes you feel taken care of, even when you are the one who made it.

Frequently Asked Recipe Questions

→ What vegetables work best for roasting?

Root vegetables like carrots, sweet potatoes, parsnips, and onions caramelize beautifully. Bell peppers, zucchini, and squash also roast well. Choose seasonal vegetables for the best flavor and value.

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves after refrigerating for 1-2 days as flavors deepen. Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

→ How do I get the smoothest texture?

An immersion blender works perfectly right in the pot. For ultra-smooth results, use a countertop blender in batches, venting steam carefully. Strain through a fine-mesh sieve for restaurant-quality silkiness.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in freezer-safe containers. Leave some headspace for expansion. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smoothness.

→ What makes this soup creamy without dairy?

The starch from roasted sweet potatoes naturally thickens the broth while blending creates a velvety texture. The high-fiber vegetables break down into a smooth consistency without any cream needed.

→ What garnishes work well?

Fresh parsley adds brightness, while toasted pumpkin seeds or croutons provide crunch. A swirl of coconut milk, drizzle of good olive oil, or sprinkle of nutritional yeast also enhances the bowl.