There’s something about a big bowl of roasted vegetable soup that feels like a warm hug. It’s cozy, comforting, and full of rich, roasted flavors. This is one of those recipes that makes your kitchen smell amazing while it cooks and tastes even better the next day. The best part? It’s made with simple, real ingredients. No fancy stuff, just wholesome veggies roasted to bring out their natural sweetness, blended into a smooth, hearty soup. I make this all the time when the weather cools down or when I need to clean out the fridge.
What You’ll Need
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 small eggplant, chopped
1 onion, quartered
4 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
4 cups vegetable broth
1 tbsp tomato paste
1 tsp dried thyme
½ tsp dried basil
Optional: fresh parsley for garnish
Why I Love This Recipe
This soup has saved dinner for me more times than I can count. I started making it years ago when I had leftover veggies in the fridge and didn’t want to waste them. I roasted everything, blended it with broth, and that first spoonful was magic.
The roasting brings out deep, caramelized flavors
It freezes beautifully
It’s a perfect meatless meal that still feels filling
Great for using up whatever veggies you have lying around
Makes your kitchen smell amazing while it cooks
Servings and Time
Serves: 4
Total Time: 1 hour (15 minutes prep, 45 minutes cook)
Why This Recipe Works (Quick Science)
Roasting vegetables at high heat caramelizes their natural sugars, giving them a sweet, deep flavor. When blended with broth and tomato paste, it creates a rich, creamy base without any cream. The tomato paste adds umami, while dried herbs bring balance.
Common Mistakes
Overcrowding the pan: Spread the veggies out so they roast, not steam
Skipping the seasoning: Salt is key to bringing out the flavor
Undercooking the vegetables: Roast until they’re soft and golden
Adding broth too early: Wait to blend until after roasting for maximum flavor
What to Serve With
Crusty sourdough or garlic bread
Grilled cheese sandwich
Side salad with lemon vinaigrette
A dollop of plain Greek yogurt on top
FAQ
Can I freeze this soup?
Yes! Let it cool, then freeze in airtight containers for up to 3 months.
Can I use other vegetables?
Totally—sweet potatoes, butternut squash, or cauliflower work great.
Do I need a blender?
You’ll need either a regular blender or an immersion blender to get it smooth.
Can I make it spicy?
Add a pinch of red pepper flakes with the seasoning if you like heat.
Substitutions and Variations
Use sweet potatoes or butternut squash instead of parsnips
Add a can of white beans before blending for extra protein
Swap zucchini for yellow squash
Stir in a splash of coconut milk for a creamier texture
Tools Required
Baking sheet
Parchment paper
Chef’s knife
Cutting board
Blender or immersion blender
Large soup pot or Dutch oven
Wooden spoon
Make Ahead Tips
You can roast the veggies the day before and store them in the fridge
Soup also tastes better the next day, so feel free to make it ahead and reheat
How to Make Roasted Vegetable Soup
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Step 2: Prep and Season the Veggies
On a large baking sheet, toss:
2 carrots (peeled and chopped)
2 parsnips (peeled and chopped)
1 red bell pepper (chopped)
1 zucchini (chopped)
1 small eggplant (chopped)
1 onion (quartered)
4 garlic cloves (peeled)
with
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
Spread them out in a single layer.
Step 3: Roast the Veggies
Roast the vegetables at 425°F for 35–40 minutes, stirring halfway through, until soft and browned on the edges.
Step 4: Add to Pot with Broth and Tomato Paste
Transfer all the roasted vegetables to a large soup pot. Add:
4 cups vegetable broth
1 tbsp tomato paste
1 tsp dried thyme
½ tsp dried basil
Stir everything together.
Step 5: Simmer the Soup
Bring the soup to a gentle simmer and let it cook for 10 minutes so the flavors blend.
Step 6: Blend Until Smooth
Use an immersion blender (or transfer in batches to a blender) and blend until smooth and creamy.
Step 7: Serve and Garnish
Drizzle with a swirl of olive oil, sprinkle with some finely chopped fresh parsley, a few cracks of coarse black pepper, and add a few croutons if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days
To freeze, cool completely and store in freezer-safe containers for up to 3 months
Reheat on the stove over low heat, adding a splash of broth if too thick
Conclusion
This roasted vegetable soup is pure comfort in a bowl. It’s the kind of recipe you’ll come back to again and again because it’s easy, nourishing, and full of flavor. I hope you enjoy every bite—if you make it, let me know how it turned out for you in the comments!
