Get ready to fall in love with your new favorite bowl of comfort: Hearty Roasted Vegetable Soup! This vibrant, soul-warming recipe is packed with caramelized vegetables, a velvety tomato-kissed broth, and the perfect hint of smokiness. Every spoonful feels nourishing and satisfying, thanks to an array of root veggies and squash, each lending their own unique flavor and texture. Whether you’re enjoying a quiet dinner at home or cooking up a big batch to share, this soup is easy enough for a cozy weeknight yet impressive enough for company. If you’re seeking a wholesome meal that’s both nourishing and deeply flavorful, Hearty Roasted Vegetable Soup checks all the boxes.
Ingredients You’ll Need
You can create a deeply flavored, colorful soup with just a handful of humble pantry and produce staples. Each ingredient has a purpose: some bring sweetness, others brightness or depth, and together they make Hearty Roasted Vegetable Soup so magical. Don’t skip what you can help, and use the freshest vegetables you can find for the best results.
- Olive oil: Provides a luscious base and helps the vegetables caramelize beautifully in the oven.
- Carrots: Add natural sweetness and a cheerful pop of color.
- Parsnips: Offer earthy, slightly peppery flavor that pairs brilliantly with the other veggies.
- Red bell pepper: Brings brightness and a hint of tang to the soup.
- Yellow bell pepper: Contributes a mellow sweetness and sunny hue.
- Zucchini: Softens during roasting, lending silkiness and subtle flavor.
- Butternut squash: Gives the soup a creamy texture and comforting sweetness.
- Onion: Essential for deep, savory undertones in every bite.
- Garlic: Roasts to a nutty, mellow richness that infuses the broth.
- Salt: Enhances every flavor and brings the ingredients together.
- Black pepper: Adds a gentle warmth without overpowering the vegetables.
- Dried thyme: Lends an aromatic, woodsy note perfect for a hearty soup.
- Smoked paprika: Offers a subtle smokiness that elevates the entire pot.
- Vegetable broth: Forms the flavorful base that ties all the roasted veggies together.
- Diced tomatoes: Add depth, tang, and a gorgeous red hue to the broth.
- Tomato paste: Concentrates the tomato flavor, enhancing the umami richness.
- Fresh parsley: Finishes the soup with a vibrant, herby lift right before serving.
How to Make Hearty Roasted Vegetable Soup
Step 1: Preheat and Prep Your Veggies
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. This step ensures quick, even roasting and easy clean-up later. Chop all your vegetables into uniform pieces so they cook evenly and caramelize beautifully. It might seem like a bit of effort, but trust me, the deep roasted flavors are absolutely worth it.
Step 2: Coat and Season Everything
In a big bowl, toss the carrots, parsnips, both bell peppers, zucchini, butternut squash, onion, and garlic with olive oil. Sprinkle in the salt, black pepper, thyme, and smoked paprika. Stir everything until the veggies are glistening and the spices are evenly distributed. This is what starts building those signature layers of flavor that make Hearty Roasted Vegetable Soup unforgettable.
Step 3: Roast to Caramelized Perfection
Spread the seasoned vegetables in a single layer on your prepared baking sheet. Roast for 25 to 30 minutes, pausing halfway through to give everything a good toss. You want each piece to be tender and just starting to brown at the edges, which means those natural sugars are caramelizing and creating glorious flavor.
Step 4: Simmer and Blend
Transfer your beautifully roasted veggies to a large pot. Pour in the vegetable broth, diced tomatoes (with their juices), and tomato paste. Bring everything to a vibrant boil, then turn down the heat and let it simmer gently for 15 minutes. This helps all the flavors meld together and creates a rich, velvety base for your soup.
Step 5: Puree to Your Preferred Texture
Now for the fun part! Use an immersion blender to puree the soup right in the pot for a silky-smooth result, or simply mash it a little if you like a more rustic, chunky style. Taste and adjust seasoning as needed. At this point, the kitchen smells so good you’ll have trouble waiting another minute!
Step 6: Finish and Serve
Ladle the hot soup into bowls and shower each serving with a generous sprinkle of fresh parsley. The vibrant green makes the entire dish pop—and that fresh herby note ties everything together. If you want added creaminess, consider stirring in a splash of coconut milk or heavy cream right before serving. And just like that, your Hearty Roasted Vegetable Soup is ready to enjoy.
How to Serve Hearty Roasted Vegetable Soup
Garnishes
A finishing touch can make your Hearty Roasted Vegetable Soup truly shine. Sprinkle each bowl with freshly chopped parsley for brightness, or add a swirl of coconut milk for luxurious creaminess. A dusting of freshly cracked pepper or even some toasted pumpkin seeds on top brings a lovely crunch and a gourmet feel without much effort.
Side Dishes
Pair your soup with a crusty slice of sourdough, a chunk of whole grain bread, or even a handful of homemade croutons for dunking. For a heartier meal, consider serving it alongside a simple green salad tossed with lemony vinaigrette. The soup’s robust flavors also pair wonderfully with a sharp, tangy cheese plate.
Creative Ways to Present
If you’re looking to impress, try serving Hearty Roasted Vegetable Soup in rustic mugs or small bread bowls for a fun, cozy twist. For dinner parties, ladle it into shot glasses as mini appetizer “shooters” or swirl in different herbs or creams to make eye-catching patterns. Drizzling chili oil or pesto on top creates instant visual appeal and even more flavor.
Make Ahead and Storage
Storing Leftovers
Once the soup has cooled to room temperature, transfer any leftovers into airtight containers. Stored this way in the fridge, Hearty Roasted Vegetable Soup will stay fresh and delicious for up to four days. The flavors deepen and improve overnight, making leftovers even more satisfying the next day.
Freezing
Hearty Roasted Vegetable Soup freezes beautifully, so don’t hesitate to double the batch. Let the soup cool completely, then portion into freezer-friendly containers or resealable bags. Label and date everything, and store flat if possible to save space. It will keep well for up to three months. Thaw overnight in the fridge or simply reheat gently from frozen.
Reheating
To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally until heated through. If the soup has thickened in the fridge or freezer, add a splash of vegetable broth or water to loosen it up. Microwave reheating also works for smaller portions—just cover and heat in short bursts, stirring often for even warmth.
FAQs
Can I use different vegetables in this soup?
Absolutely! Hearty Roasted Vegetable Soup is amazingly flexible. Try swapping in sweet potatoes, cauliflower, or even Brussels sprouts. Just aim for a similar total volume and roasting time, and you’ll maintain the soup’s signature richness.
What if I don’t have an immersion blender?
No worries—you can transfer the soup in batches into a regular blender or food processor. Just be careful with the hot liquid, blend in small amounts, and return the pureed soup to the pot. Or, mash with a potato masher for a chunky, rustic version.
Is this soup filling enough for a main dish?
Yes, Hearty Roasted Vegetable Soup is surprisingly satisfying on its own, thanks to its thick texture and rich, roasted flavors. For extra protein or staying power, stir in some cooked beans or lentils before serving.
How can I make this soup creamy without dairy?
For a vegan creamy finish, stir in coconut milk or your favorite unsweetened non-dairy cream right before serving. Both options add a luscious, silky texture that complements the earthy, roasted vegetables in every bite.
Can I prepare this soup in advance?
Absolutely—Hearty Roasted Vegetable Soup is a make-ahead superstar! Prepare it up to two days ahead and store in the fridge. The flavors mingle and deepen, making it taste even better when reheated.
Final Thoughts
There’s just something so comforting and uplifting about gathering around a steaming bowl of Hearty Roasted Vegetable Soup. It’s wholesome, colorful, and guaranteed to become a staple in your recipe rotation. Give it a try—you may just find yourself making extra to freeze, share, or savor all week long!
Print
Hearty Roasted Vegetable Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Hearty Roasted Vegetable Soup is a comforting and nutritious dish perfect for any time of the year. Packed with colorful veggies and aromatic herbs, it’s a wholesome meal that will warm you up from the inside out.
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 small butternut squash, peeled, seeded, and cubed
- 1 medium onion, quartered
- 4 cloves garlic, peeled
Seasonings and Broth:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, toss carrots, parsnips, bell peppers, zucchini, squash, onion, and garlic with olive oil, salt, pepper, thyme, and smoked paprika. Spread on baking sheet.
- Roast Vegetables: Roast for 25–30 minutes, stirring halfway, until tender.
- Cook Soup: Transfer roasted vegetables to a pot. Add broth, tomatoes, and tomato paste. Simmer for 15 minutes.
- Blend Soup: Use immersion blender to puree until smooth. Adjust seasoning.
- Serve: Garnish with parsley and serve hot.
Notes
- For added richness, stir in 1/2 cup coconut milk or heavy cream before serving.
- You can also add cooked beans or lentils for extra protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 9g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
