There’s something magical about roasted vegetables—the way their natural sugars caramelize in the oven, filling your kitchen with that irresistible aroma. My roasted vegetable soup has become our family’s go-to comfort food on chilly evenings, especially when my kids come in from playing outside with rosy cheeks and empty stomachs. I’ll never forget the first time I made this soup—my youngest, who usually turns his nose up at anything green, actually asked for seconds!
What makes this soup special? It’s ridiculously easy (just chop, roast, and blend!), packed with flavor from those beautifully caramelized veggies, and secretly healthy too. The roasting process brings out the natural sweetness in the carrots and sweet potatoes, while the peppers and tomatoes add just the right amount of brightness. Trust me, once you try this method, you’ll never go back to boiling vegetables for soup again!
Table of Contents
Table of Contents
Why You’ll Love This Roasted Vegetable Soup
This isn’t just any vegetable soup—it’s a flavor explosion waiting to happen in your kitchen! Here’s why it’s become my family’s favorite:
- Deep, caramelized flavor that only comes from roasting the veggies first (no bland boiled vegetables here!)
- Super simple prep—just chop, toss with oil, and let the oven do most of the work
- Creamy texture without heavy cream (though a splash at the end makes it extra luxurious)
- Perfect for meal prep—it tastes even better the next day as flavors meld
- Endlessly adaptable—use whatever veggies you have on hand
Seriously, this soup checks all the boxes—it’s comforting, healthy, and so much more exciting than your average vegetable soup!
Roasted Vegetable Soup Ingredients
What I love about this recipe is how simple the ingredient list is—just good, honest vegetables and a few pantry staples. Here’s what you’ll need (and yes, eyeballing amounts is totally fine—I do it all the time!):
- Veggies: 3 white onions (thick wedges), 5 garlic cloves (skin on!), 3 mixed peppers (thick strips), 500g sweet potatoes (peeled chunks), 6 salad tomatoes (wedges), 500g carrots (peeled chunks)
- Herbs: 5 fresh rosemary sprigs (whole—we’ll remove them later), 1 tsp dried sage, 2 tsp Italian herbs
- Liquids: 4 tbsp extra virgin olive oil, 800ml vegetable stock, 100ml single cream
- Seasoning: Plenty of salt and pepper (trust me, roasted veggies need it!)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something—this soup is super forgiving! No fresh rosemary? Use 1 tsp dried. Out of single cream? Coconut milk makes a delicious vegan alternative (and adds a lovely richness). Frozen veggies work in a pinch too—just pat them dry and add 5 extra minutes roasting time. And if you’re not into spicy food, skip the chili flakes I sometimes sneak in—though my husband swears they make the soup!
How to Make Roasted Vegetable Soup
Alright, let’s get roasting! This is the kind of recipe where the oven does all the hard work—you just need to show up with a good knife and some patience while those veggies turn golden and delicious. Here’s exactly how I do it:
- Heat things up: Preheat your oven to 175°C FAN/350°F. (Pro tip: If your oven runs hot, go 10° lower—burnt edges aren’t the caramelization we want!)
- Toss it all together: On your largest baking tray (seriously, don’t crowd them—use two trays if needed), mix all the chopped veggies, whole garlic cloves (skin on!), rosemary sprigs, olive oil, and all the herbs. Get your hands in there—massage that oil in like you mean it! Season generously—I do about 1½ tsp salt and ½ tsp pepper.
- First roast: Pop the tray in for 25 minutes. You’ll start smelling magic around minute 15! At 25 minutes, give everything a good stir—those edges should be getting some color.
- Final roast: Back in for another 20-25 minutes until you see beautiful caramelized spots. The sweet potatoes should be fork-tender, and the tomatoes will have collapsed—that’s perfect!
- Blend to creamy perfection: Fish out the rosemary stems (the leaves will have fallen off—that’s fine!) and squeeze the soft garlic from their skins. Dump everything into a pot with the stock and blend until smooth. I use a stick blender right in the pot—less mess!
- The finishing touch: Stir in the cream, taste, and add more salt if needed. Sometimes I add a squeeze of lemon if it needs brightness.
31 Heavenly Roasted Vegetable Soup You’ll Crave Every Day
A hearty and flavorful roasted vegetable soup, perfect for a comforting meal. The combination of caramelized vegetables and creamy texture makes it a family favorite.
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Ingredients
- 3 white onions, sliced into thick wedges (£0.32)
- 5 cloves of garlic, skin left on (£0.13)
- 3 mixed peppers, sliced into thick strips (£1.65)
- 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
- 6 salad tomatoes, sliced into thick wedges (£0.85)
- 500 g large carrots, peeled and sliced into chunks (£0.35)
- 5 sprigs of fresh rosemary (£0.30)
- 100 ml single cream (£0.60)
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat your oven to 175°C FAN / 350°F.
- Add all vegetables, olive oil, and seasoning to a large baking tray. Keep garlic skin on and include rosemary sprigs.
- Season generously with salt and pepper. Mix well to coat all vegetables.
- Roast for 25 minutes, then stir and roast for another 20-25 minutes until caramelized.
- Remove rosemary sprigs and peel garlic. Transfer vegetables to a saucepan with stock.
- Blend until smooth using a hand blender.
- Stir in cream and adjust seasoning if needed. Serve warm.
Notes
- You can substitute single cream with coconut milk for a vegan version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a thicker soup, reduce the amount of stock.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 10mg
Tips for Perfect Roasted Vegetable Soup
Here’s what I’ve learned after making this dozens of times:
- Stir halfway! This prevents burning and ensures even caramelization.
- Stock control: Start with 600ml, then add more after blending if you prefer thinner soup.
- Blending hot soup? Be careful—it splatters! I hold the blender at an angle and pulse first.
- No cream? A tablespoon of butter blended in adds similar richness.
Serving & Storing Roasted Vegetable Soup
Oh, the fun part—serving up this beautiful soup! I love topping ours with homemade croutons (just tear up stale bread, toss with olive oil, and toast while the soup roasts) and a drizzle of extra cream. Fresh parsley or chives add a pretty pop of green, and if I’m feeling fancy, a sprinkle of smoked paprika. My kids go wild for cheesy toast dippers on the side!
This soup keeps like a dream—store it in an airtight container in the fridge for up to 3 days (it thickens as it sits—just thin with a splash of water or stock when reheating). For freezing, skip the cream and add it fresh when reheating. Frozen portions keep their flavor beautifully for 2 months—perfect for those “I don’t feel like cooking” nights!
Roasted Vegetable Soup Variations
One of my favorite things about this soup is how easily you can change it up! Feeling adventurous? Try stirring in a cup of cooked lentils after blending—they add wonderful texture and protein. For a smoky twist, swap the Italian herbs for smoked paprika (my husband’s favorite version). And when winter squash is in season, I’ll replace half the sweet potatoes with butternut—the flavor is incredible!
Roasted Vegetable Soup Nutritional Info
Here’s the scoop on what’s in each comforting bowl (though exact numbers will vary based on your specific ingredients):
- Calories: About 250 per serving
- Fat: 10g (mostly from that good olive oil!)
- Carbs: 35g with 8g fiber from all those wonderful veggies
- Protein: 4g (add some beans or lentils if you want more)
- Vitamins: Packed with vitamin A from the carrots and sweet potatoes
Remember—nutrition varies based on your exact ingredients, but this soup is always a nutrient powerhouse in my book!
Common Questions About Roasted Vegetable Soup
I get asked about this soup all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):
“Can I freeze roasted vegetable soup?” Absolutely! Just skip adding the cream before freezing—stir it in when you reheat. Frozen portions keep beautifully for 2 months. Thaw overnight in the fridge, then warm gently on the stove with a splash of water or stock to loosen it up.
“How do I make this vegan?” So easy! Swap the cream for coconut milk (the full-fat kind gives the best richness) and use vegetable stock. The roasted veggies already pack so much flavor, you won’t miss the dairy at all—my vegan sister-in-law begs me to make this version!
“Can I use different vegetables?” Please do! That’s the beauty of this recipe. Try adding parsnips, butternut squash, or even cauliflower—just keep the total weight about the same. Root veggies work best for that creamy texture we love. If you are looking for another creamy vegetable option, check out this creamy butternut squash sweet potato soup.
“Why roast the garlic whole?” Trust me on this—leaving the skins on prevents burning and lets the cloves turn sweet and spreadable. You’ll squeeze out the soft, caramelized garlic after roasting—no peeling required!
Final Thoughts
There you have it—my family’s favorite roasted vegetable soup that never fails to warm us up from the inside out. I hope it becomes a staple in your kitchen too! Give it a try this week and let me know what you think—I’d love to hear which veggies you used and how your family enjoyed it. Happy roasting! You can also follow along for more recipe inspiration on Facebook.
