If you’ve been on the lookout for a comforting, flavorful, and wholesome soup, the Hearty Roasted Vegetable Soup Recipe is an absolute must-try. This delightful blend of caramelized roasted vegetables simmered with savory herbs and rich tomato elements creates a vibrantly delicious bowl perfect for warming up your soul. Every spoonful bursts with a perfect balance of sweetness, earthiness, and a gentle smoky kiss that makes this soup not just a meal but an experience you’ll want to revisit time and again.
Ingredients You’ll Need
Gathering up these simple but essential ingredients is the first step to making a soup that dazzles with every bite. Each vegetable brings its own texture and natural sweetness, while the herbs and spices build layers of flavor and inviting aroma.
- Carrots: Peeled and chopped, these add a natural sweetness and vibrant color to the soup.
- Parsnips: Their mild, slightly nutty flavor deepens the earthy base of the dish.
- Sweet potato: Cubed for a creamy texture and subtle sweetness that rounds out the flavor profile.
- Red bell pepper: Chopped to contribute a hint of smoky sweetness and bright red hue.
- Zucchini: Adds a tender bite and freshness to the mix.
- Red onion: Quartered to caramelize beautifully and lend a subtle sharpness.
- Garlic cloves: Peeled for roasting, infusing the soup with irresistible savory aroma.
- Olive oil: Used to coat the veggies, helping them roast to perfection with a luscious finish.
- Salt: Essential for balancing and enhancing every flavor.
- Black pepper: Adds a mild heat to keep things interesting.
- Dried thyme: Piney and fragrant, supporting the soup’s warm, herbaceous notes.
- Smoked paprika: Gives a subtle smoky depth that turns up the flavor.
- Vegetable broth: The comforting liquid base that ties all the components together.
- Diced tomatoes with juice: Bring acidity and vibrant juiciness for balance.
- Tomato paste: Concentrated richness that enhances the tomato flavor.
- Balsamic vinegar: A splash for brightness and a touch of sweetness.
- Fresh parsley (optional): For a fresh, herbal finish when garnishing.
How to Make Hearty Roasted Vegetable Soup Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough to caramelize the vegetables. Arrange the chopped carrots, parsnips, sweet potato, red bell pepper, zucchini, red onion, and whole garlic cloves on a large baking sheet. Drizzle everything with olive oil, then sprinkle salt, black pepper, dried thyme, and smoked paprika evenly over the veggies. Toss them gently so each piece is coated with those wonderful spices and oil. Spread them out in a single layer to promote even roasting. After roasting for 25 to 30 minutes—stirring once halfway through—you’ll notice the vegetables have softened and taken on a golden, lightly browned hue that adds layers of sweetness and complexity to your soup.
Step 2: Simmer the Soup
Once the vegetables are roasted, transfer them straight into a large pot. Pour in the 4 cups of vegetable broth, the diced tomatoes with their juice, tomato paste, and add the balsamic vinegar. Slowly bring the mixture to a simmer over medium heat. This gentle cooking allows the flavors to marry and the broth to soak up all the roasted vegetable goodness. Let it simmer for 10 to 15 minutes. If you prefer a creamier texture, go ahead and use an immersion blender to partially puree the soup—though leaving it chunky offers a satisfying variety of textures that make eating it even more enjoyable. Take a moment to taste and adjust seasoning if you feel it needs a pinch more salt or pepper.
Step 3: Serve and Enjoy
Once your Hearty Roasted Vegetable Soup Recipe is ready, ladle it into bowls while piping hot. This is where you can get creative with garnishes and sides to elevate the experience even further (more on this coming up!).
How to Serve Hearty Roasted Vegetable Soup Recipe
Garnishes
Fresh parsley is a classic choice for sprinkling on top, lending a burst of green color and a clean, herbal brightness that complements the rich, roasted veggie flavors. You might also try a drizzle of good-quality olive oil or a dollop of vegan yogurt for creaminess and extra visual appeal.
Side Dishes
This soup shines when paired with crusty bread or rustic garlic toast that’s perfect for dipping into the luscious broth. For a heartier meal, serve alongside a fresh green salad with a lemon vinaigrette to balance the soup’s depth with zesty freshness.
Creative Ways to Present
For a fun twist, serve the soup in mini loaves of hollowed-out bread bowls—it adds an extra level of warmth and coziness. Another idea is to top the soup with toasted pumpkin seeds or crushed nuts for some crunch and contrasting texture.
Make Ahead and Storage
Storing Leftovers
This Hearty Roasted Vegetable Soup Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve its freshness and prevent any aromas from mingling with other foods.
Freezing
If you want to save some for later, this soup freezes wonderfully. Portion it into freezer-safe containers or bags, making sure to leave some space for expansion. It’ll keep well for up to 3 months—perfect for those times when you need a quick, nourishing meal.
Reheating
To enjoy your leftovers, thaw frozen soup overnight in the fridge or gently reheat it over low heat on the stove. Stir occasionally to prevent sticking and add a splash of broth or water if it has thickened too much.
FAQs
Can I use other vegetables besides the ones listed?
Absolutely! One of the joys of this Hearty Roasted Vegetable Soup Recipe is how flexible it is. Feel free to swap in seasonal veggies like butternut squash, mushrooms, or even kale to suit your tastes and what’s available in your kitchen.
Do I need to peel all the vegetables?
For this recipe, peeling root vegetables like carrots, parsnips, and sweet potatoes helps achieve a silky texture and ensures no tough skin surprises when you’re eating. For bell peppers and zucchinis, peeling isn’t necessary—the roasting softens their skins perfectly.
Is this soup suitable for a vegan diet?
Yes! This soup is fully vegan by design, relying on vegetable broth and plant-based ingredients to deliver rich, hearty flavor without any animal products.
Can I make the soup spicier?
Definitely. Adding a pinch of cayenne pepper or a diced chili to the roasting vegetables will give the soup a nice kick without overpowering its comforting nature.
What’s the best way to get a smoother texture?
Using an immersion blender for a few quick pulses will partially puree the soup, giving it a lovely creamy consistency while leaving some chunks for texture. Alternatively, transfer part or all of the soup to a regular blender in batches—but be careful with hot liquids.
Final Thoughts
This Hearty Roasted Vegetable Soup Recipe is truly a warm hug in a bowl, capturing the essence of roasted veggies with bright, balanced flavors that feel like home. Whether you’re making it for a cozy night in or serving it to friends and family, it brings effortless comfort and satisfaction every time. Give it a go—you might just find your new favorite soup!
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Hearty Roasted Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Hearty Roasted Vegetable Soup features a medley of roasted root vegetables and garden-fresh produce, simmered together for a comforting and flavorful vegan meal. Roasting the vegetables enhances their natural sweetness and adds depth to the soup, making it perfect for chilly days or whenever you crave a nutritious, warming dish.
Ingredients
Vegetables
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, quartered
- 4 cloves garlic, peeled
Seasonings and Liquids
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, place the carrots, parsnips, sweet potato, red bell pepper, zucchini, red onion, and garlic. Drizzle with olive oil and sprinkle evenly with salt, black pepper, dried thyme, and smoked paprika. Toss thoroughly to coat all the vegetables evenly. Spread them out in a single layer to ensure even roasting. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
- Simmer the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth, canned diced tomatoes with their juice, tomato paste, and balsamic vinegar. Bring the mixture to a simmer over medium heat. Let it cook gently for 10 to 15 minutes to let the flavors meld perfectly.
- Blend and Adjust: For a smoother soup, use an immersion blender to partially blend the mixture to your desired consistency. Alternatively, leave it chunky for a rustic texture. Taste the soup and adjust the seasoning as needed with extra salt or pepper.
- Serve: Ladle the soup into bowls and optionally garnish with fresh parsley. Serve hot and enjoy your hearty, nutritious roasted vegetable soup.
Notes
- This soup keeps well refrigerated for up to 4 days and freezes beautifully for longer storage.
- You can customize the vegetable mix with what you have on hand, such as butternut squash or mushrooms for added flavor and variety.
