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A steaming bowl of roasted vegetable soup garnished with fresh herbs.

Quick way to grow your Perfect Roasted Vegetable Soup

This recipe provides a quick and easy way to create a delicious roasted vegetable soup, perfect for a healthy and flavorful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 6 cups Assorted vegetables (carrots, bell peppers, zucchini, onions, sweet potatoes)
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper freshly ground
Soup Base
  • 6 cups Vegetable broth
  • 2 cloves Garlic cloves minced
  • 1 tbsp Fresh thyme chopped
  • 1 leaf Bay leaf

Equipment

  • Oven
  • Baking sheet
  • Large pot
  • Immersion blender or regular blender

Method
 

Roasting the vegetables
  1. Preheat your oven to 400°F (200°C) and chop your assorted vegetables into uniform pieces.
  2. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet, then roast for 30-35 minutes until tender and slightly caramelized.
Making the Soup
  1. In a large pot, sauté minced garlic for 1 minute, then add vegetable broth, fresh thyme, and a bay leaf.
  2. Simmer for 10-15 minutes to allow the flavors to meld, then remove the bay leaf.
Blending and Serving
  1. Add the roasted vegetables to the soup base, reserving a small amount for garnish.
  2. Blend the soup until smooth using an immersion blender or a regular blender, adjusting consistency with more broth if needed.
  3. Season with salt and pepper to taste, then ladle into bowls and garnish with reserved roasted vegetables and fresh herbs for serving.

Notes

For an extra creamy soup, add a splash of coconut milk or heavy cream before blending. You can also experiment with different herbs like rosemary or dried oregano for varied flavor profiles.