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Savory Roasted Vegetable Soup Recipe

A close-up of a bowl of creamy, orange roasted vegetable soup topped with fresh chopped parsley.
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Make this flavorful roasted vegetable soup by deeply caramelizing your vegetables before blending them into a comforting, savory meal. This recipe focuses on maximizing vegetable flavor.

Ingredients

Scale
  • 2 large carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, quartered
  • 1 red bell pepper, seeded and quartered
  • 1 pound butternut squash, peeled and cubed
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups vegetable broth
  • 1/4 cup heavy cream (optional, for creamy texture)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the carrots, celery, onion, red bell pepper, butternut squash, and garlic cloves on a large baking sheet.
  3. Drizzle the vegetables with olive oil. Sprinkle with thyme, rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated.
  4. Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and slightly browned at the edges. Squeeze the roasted garlic pulp from the skins into a small bowl.
  5. Transfer all the roasted vegetables and the roasted garlic pulp to a large pot or Dutch oven.
  6. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow the flavors to meld.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or carefully transfer batches to a standard blender and blend until creamy.
  8. Return the soup to low heat. If desired, stir in the heavy cream for a richer texture. Heat through, but do not boil.
  9. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

  • For a vegan roasted vegetable soup, omit the heavy cream or substitute with 1/4 cup of full-fat coconut milk.
  • If you prefer a chunkier soup, only partially blend the mixture, leaving some texture.
  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • To make this a low-calorie vegetable soup, skip the cream entirely.

Nutrition

Find it online: https://seventhflavour.com/roasted-vegetable-soup-recipe/