There’s something truly magical about a big pot of Hearty Roasted Vegetable Soup simmering on the stove—especially when you know every colorful bite is packed with deep, caramelized flavors and nourishing goodness. With golden roasted root veggies and a swirl of bright herbs, this bowlful is pure comfort no matter the season. Whether you’re craving a cozy lunch or planning a satisfying dinner for friends, Hearty Roasted Vegetable Soup delivers all the richness and warmth you could want, and it’s entirely plant-based and gluten-free!
Ingredients You’ll Need
The beauty of this soup is in its simplicity. Each ingredient has a special role to play, boosting the soup’s flavor, color, and heartiness. Don’t be afraid to experiment or swap in what you have—but these basics create the tastiest foundation.
- Carrots: For a touch of natural sweetness and lovely color.
- Parsnips: Earthy and just slightly peppery, they round out the flavor.
- Sweet Potato: Adds creaminess and subtle sweetness to the mix.
- Red Bell Pepper: For a hint of vibrancy and delicate flavor.
- Zucchini: Keeps things light and balances the roasted texture.
- Red Onion: Roasts up sweet and deepens the overall taste.
- Garlic: Roasted cloves add a soft, mellow flavor throughout.
- Olive Oil: Helps vegetables caramelize and brings richness.
- Salt & Black Pepper: Essential for seasoning every layer just right.
- Dried Thyme: Infuses the soup with aromatic, herbal notes.
- Smoked Paprika: Delivers a subtle smokiness that elevates the roast.
- Vegetable Broth: Acts as the flavorful base, holding everything together.
- Diced Tomatoes (with juice): Bring brightness and tang.
- Tomato Paste: Provides depth and a thick, cohesive texture.
- Balsamic Vinegar: A dash adds complexity and balances sweetness.
- Fresh Parsley: Lifts everything with a fresh, herbal pop at the finish.
How to Make Hearty Roasted Vegetable Soup
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). Spread the carrots, parsnips, sweet potato, red bell pepper, zucchini, red onion, and garlic cloves out on a big baking sheet. Drizzle everything with olive oil and sprinkle over the salt, black pepper, dried thyme, and smoked paprika. Give it all a gentle toss so each piece is well-coated, then pop the tray in the oven. Roast for 25 to 30 minutes, stirring halfway, until the vegetables are fork-tender and caramelized at the edges—the aroma will let you know they’re ready!
Step 2: Simmer the Soup
Once your veggies are golden and glistening, transfer them into a large soup pot. Add the vegetable broth, the entire can of diced tomatoes (including the juice), tomato paste, and a splash of balsamic vinegar. Bring it all to a gentle simmer over medium heat and cook for about 15 minutes, letting the flavors meld into pure soup bliss.
Step 3: Blend to Your Perfect Texture
Using an immersion blender right in the pot, blend the soup just enough to create a creamy, thick base while keeping plenty of satisfying veggie chunks. If you don’t have an immersion blender, carefully scoop a portion into a traditional blender, pulse, and return to the pot (just be cautious—hot soup can splatter!). Taste and tweak with a pinch more salt or pepper if needed.
Step 4: Stir in Parsley and Serve
Right before serving, stir in the fresh chopped parsley to brighten everything up. Ladle the hot, hearty roasted vegetable soup into bowls and get ready for smiles all around.
How to Serve Hearty Roasted Vegetable Soup
Garnishes
Dress up your bowl with a sprinkle of extra fresh parsley, a swirl of good olive oil, or even a handful of homemade croutons. A spoonful of vegan pesto, a grating of plant-based parmesan, or a pinch of red pepper flakes make fun finishing touches for friends who like a little extra flair in their soup.
Side Dishes
Hearty Roasted Vegetable Soup is deliciously satisfying all on its own, but the right companion can turn it into a full meal. Pair it with thick slices of sourdough, a flaky vegan biscuit, or a crisp green salad. If you love a classic combo, try it with a gooey grilled cheese or a chunk of warm, herbed focaccia for dunking.
Creative Ways to Present
Take things up a notch by serving your Hearty Roasted Vegetable Soup in bread bowls for a rustic, café-style treat. Or, ladle it into mini mugs or jars for a cozy appetizer at gatherings and family dinners. For an elegant touch, top each portion with microgreens or roasted pumpkin seeds—kids especially love seeing all the colors!
Make Ahead and Storage
Storing Leftovers
Store any cooled leftover Hearty Roasted Vegetable Soup in an airtight container in the fridge. The flavors get even better as they mingle overnight, so second-day soup is pretty dreamy. It’ll keep well for up to 4 days.
Freezing
This soup is a meal-prepper’s dream! Portion cooled Hearty Roasted Vegetable Soup into freezer-safe containers or zip-top bags (leave a little space for expansion), and freeze for up to 3 months. It’s perfect for quick weeknight dinners or warming lunches whenever you need them most.
Reheating
To reheat, simply warm the soup in a pot over medium heat, stirring occasionally until it’s piping hot. If reheating from frozen, thaw overnight in the fridge or gently heat straight from frozen on the stovetop—just add a splash of extra broth if it’s thicker than you’d like.
FAQs
Can I use other vegetables in this soup?
Absolutely! Hearty Roasted Vegetable Soup is endlessly adaptable. Try swapping in butternut squash, cauliflower, mushrooms, or even Brussels sprouts. Roasting brings out the best in almost any veggie, so feel free to get creative with what you have.
Is this soup suitable for meal prepping?
Yes, this soup is fantastic for meal prep. Make a big batch at the start of the week, portion it into containers, and enjoy easy, nourishing lunches or dinners that only get tastier as the days go by.
What if I don’t have an immersion blender?
No worries! If you’re without an immersion blender, simply use a regular blender or food processor to purée part of the soup. Just be careful when blending hot liquids—work in batches and don’t overfill the blender.
Can I make this soup oil-free?
Definitely. While roasting with olive oil gives extra flavor and caramelization, you can skip it and roast the vegetables with a splash of vegetable broth or even just water. The result will still be delicious and wholesome.
What makes Hearty Roasted Vegetable Soup so filling?
It’s all about the abundance of fiber-rich root vegetables, the protein from the broth and beans (if you decide to add any), and the satisfying textures from the blend of puréed and chunky elements. It’s comfort food that won’t leave you hungry.
Final Thoughts
There’s just something so deeply comforting about serving a steaming bowl of Hearty Roasted Vegetable Soup to yourself or your loved ones. If you haven’t tried roasting your veggies for soup before, you’re in for a treat—every bite is rich, vibrant, and supremely satisfying. Gather up your favorite vegetables, pop them in the oven, and let this recipe become your new cozy-weather classic!
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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, Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
This Hearty Roasted Vegetable Soup is a delicious and comforting dish packed with roasted vegetables and savory flavors. Perfect for a cozy night in or as a healthy meal option.
Ingredients
Roasted Vegetables:
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, peeled and quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Soup Base:
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C).
- Prepare Vegetables: Arrange carrots, parsnips, sweet potato, bell pepper, zucchini, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and smoked paprika.
- Roast Vegetables: Roast for 25–30 minutes until tender and caramelized.
- Make the Soup: Combine roasted vegetables with broth, tomatoes, tomato paste, and vinegar in a pot. Simmer for 15 minutes.
- Blend and Serve: Use an immersion blender to partially blend the soup. Adjust seasoning, stir in parsley, and serve.
Notes
- Feel free to swap in other vegetables like butternut squash, cauliflower, or mushrooms.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 9g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
