Hearty Roasted Vegetable Soup Recipe
There’s something downright magical about a bowl of Hearty Roasted Vegetable Soup: it’s a celebration of color, nutrition, and comforting aroma, perfect for cozy evenings or nourishing lunches. With its medley of caramelized root vegetables, leafy greens, and the rich depth that comes only from carefully roasting before simmering, this soup brings pep to your palate and soul. Whether you’re looking to feed a crowd or treat yourself to a wholesome meal prep staple, this vibrant soup will win hearts and keep you coming back for “just one more ladleful.”
Ingredients You’ll Need
Every ingredient for this Hearty Roasted Vegetable Soup pulls double duty, bringing its unique character to the table while letting the fresh produce shine. Gather these simple staples, and you’ll soon see it’s the combination—roasted and cozy—that creates seriously memorable spoonfuls.
- Carrots: Sweet and earthy, carrots add rich color and a pleasant hint of natural sugars.
- Parsnips: These root veggies lend a nutty sweetness and an extra boost of creaminess to the finished soup.
- Sweet Potato: Adds velvety texture and a mildly sweet heartiness, perfect for balancing out savory notes.
- Red Bell Pepper: Brightens up the soup with vibrant color and a subtly smoky flavor.
- Zucchini: Tender and mild, zucchini soaks up every bit of seasoning and broth.
- Red Onion: Roasts to tender, jammy perfection and infuses gentle sweetness throughout.
- Garlic: Roasted garlic brings its mellow, almost buttery depth to each spoonful.
- Olive Oil: Crucial for caramelizing all those glorious oven-roasted veggies.
- Salt & Black Pepper: Don’t skimp—seasoning at every stage builds deep flavor.
- Dried Thyme: Earthy and fragrant, it amps up the classic aroma of this soup.
- Smoked Paprika: A little goes a long way to deliver warmth and that subtle smoky edge.
- Vegetable Broth: Forms a savory foundation and lets your roasted ingredients shine.
- Canned Diced Tomatoes: Their acidity brightens the entire pot, and the tomato juices enrich the broth.
- Dried Basil: Lends summery fragrance that complements the roasted flavors gorgeously.
- Crushed Red Pepper Flakes (optional): For a whisper of background heat, add to taste.
- Kale or Spinach: Greens wilt at the very end for color, texture, and an added nutritional punch.
- Lemon Juice: Finishing with lemon freshens up and balances all those roasted, cozy notes.
- Fresh Parsley: Sprinkle some on top for a pop of green and freshness in every bowl.
How to Make Hearty Roasted Vegetable Soup
Step 1: Roast the Vegetables
Preheat your oven to 425°F. Arrange the carrots, parsnips, sweet potato, bell pepper, zucchini, red onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and dust generously with salt, black pepper, dried thyme, and smoked paprika. Use your hands or a spatula to toss everything until well-coated and glistening. Slide the pan into the hot oven and let the veggies work their magic for 25 to 30 minutes. Be sure to give them a gentle turn halfway through, allowing every side to get those irresistible golden, caramelized edges. This step adds layers of flavor you simply can’t rush!
Step 2: Simmer the Soup Base
Once your vegetables are roasted and their aroma is wafting through your kitchen, transfer them carefully to a large soup pot. Pour in the vegetable broth and add the diced tomatoes with their juice, dried basil, and red pepper flakes if you enjoy a bit of heat. Stir well to combine, then bring everything to a happy boil over medium-high heat. Once boiling, lower the heat to a gentle simmer. Let it bubble steadily for about 15 minutes—this is where the flavors really come together into the signature taste of Hearty Roasted Vegetable Soup.
Step 3: Add Greens and Finish
Add kale or spinach to the bubbling pot and give everything a stir. Simmer for another 5 minutes, just until the greens are vibrantly wilted. Right before serving, squeeze in the juice of half a lemon, stirring well to brighten the flavor and tie everything together. Taste and adjust seasoning as you see fit; sometimes, just a pinch more salt or a dash of black pepper is all a pot needs to sing.
Step 4: Serve Hot with Garnish
Ladle the Hearty Roasted Vegetable Soup into your favorite bowls, piping hot and positively bursting with color. Top each serving with a cozy sprinkle of chopped fresh parsley. The final flourish not only looks lovely, it adds a burst of herby fragrance every time you lift your spoon.
How to Serve Hearty Roasted Vegetable Soup
Garnishes
Set out a little bowl of freshly chopped parsley for sprinkling, alongside a wedge or two of lemon if anyone likes a citrusy punch. For extra decadence, try a swirl of good olive oil, a sprinkle of crunchy seeds (like pepitas), or even some crispy roasted chickpeas. Each garnish takes your Hearty Roasted Vegetable Soup to a whole new level of cozy sophistication.
Side Dishes
You can’t go wrong with slices of crusty bread, ideal for dunking and soaking up every last drop. If you’re feeling extra fancy, a side salad of arugula, fennel, or shredded radicchio will add color and crunch. Pairing this soup with a simple grilled cheese or a wedge of savory tart creates a meal that feels luxuriously comforting any day of the week.
Creative Ways to Present
Try serving this soup in oversized mugs wrapped in a napkin for casual evenings, or pour into pre-warmed bowls topped with a dollop of cashew cream for guests. For parties, set up a “DIY soup bar” with various garnishes and small add-ins, letting everyone make their bowl of Hearty Roasted Vegetable Soup just how they like it. Presentation makes every meal feel special!
Make Ahead and Storage
Storing Leftovers
Cool the soup to room temperature before transferring to airtight containers. It will keep beautifully in the refrigerator for 4 to 5 days. Give it a good stir before serving again, as the flavors often deepen and improve with each passing day!
Freezing
Hearty Roasted Vegetable Soup is wonderfully freezer-friendly. Ladle into individual containers or freezer bags (leaving a little room for expansion), and freeze for up to 3 months. For best texture, add fresh greens and parsley after thawing and reheating.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup seems extra thick after chilling; let the flavors loosen up to their original glory.
FAQs
Can I use different vegetables in this Hearty Roasted Vegetable Soup?
Absolutely! Swap in whatever seasonal produce you love or need to use up. Butternut squash, potatoes, rutabaga, or even cauliflower all work wonderfully. The key is to keep roasting for depth and sweetness before the vegetables take a dip in the flavorful broth.
Is the soup gluten-free and vegan?
Yes, it is both vegan and gluten-free as written. As long as your vegetable broth is certified gluten-free, everyone at the table can dig in with no worries!
Can I make Hearty Roasted Vegetable Soup creamy?
If you crave a creamier texture, simply blend a portion of the soup (about a third to half) before adding the greens. Use an immersion blender for less mess, or transfer carefully to a countertop blender—just be mindful of the heat!
How spicy is the finished soup?
The soup itself is mild, but the optional pinch of crushed red pepper flakes can add a gentle heat. Adjust to your own preference—or leave it out entirely if you prefer all sweet and savory, no spice.
What’s the best way to add protein?
For an extra boost of protein, stir in a can of drained and rinsed beans (like cannellini or chickpeas) during the simmering phase. You can also top individual bowls with roasted chickpeas for a fun, crunchy bite.
Final Thoughts
If you’re craving a dish that brings together warmth, color, and feel-good nourishment, give Hearty Roasted Vegetable Soup a spot in your kitchen lineup. It’s beautiful to look at, simple to prepare, and adapts to whatever’s in your fridge. I hope it becomes a favorite in your home as it has in mine—don’t hesitate to grab a spoon and dig in!
Print
Hearty Roasted Vegetable Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and nutritious Hearty Roasted Vegetable Soup recipe that is vegan and bursting with flavors from roasted vegetables and savory seasonings.
Ingredients
Roasted Vegetables:
- 2 carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 1 sweet potato (peeled and diced)
- 1 red bell pepper (chopped)
- 1 zucchini (sliced)
- 1 red onion (quartered)
- 4 cloves garlic (peeled)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Soup Base:
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup chopped kale or spinach
- juice of 1/2 lemon
- fresh parsley for garnish
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prepare vegetables: Place carrots, parsnips, sweet potato, bell pepper, zucchini, red onion, and garlic on a large baking sheet. Drizzle with olive oil, season with salt, pepper, thyme, and smoked paprika. Toss to coat evenly.
- Roast vegetables: Roast for 25–30 minutes until tender and slightly caramelized.
- Make soup: Transfer roasted vegetables to a large soup pot. Add broth, diced tomatoes, basil, and red pepper flakes. Simmer for 15 minutes. Add kale/spinach and simmer for another 5 minutes.
- Finish soup: Stir in lemon juice, adjust seasoning, and serve hot garnished with parsley.
Notes
- Feel free to swap in other seasonal vegetables like butternut squash or cauliflower.
- For a creamier texture, blend part of the soup before adding the greens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 530mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
