Roasted Vegetable Soup
This creamy Roasted Vegetable Soup is a delightful blend of caramelized vegetables, offering a smoky and rich flavor profile. Perfect for weeknight meal prep or cozy gatherings, this soup is not only delicious but also versatile, allowing you to enjoy it as a main course or a hearty starter. The combination of fresh ingredients creates a dish that warms the soul, making it a favorite for any occasion.

Why You’ll Love This Recipe
- Easy to Make: With just a few simple steps, you can whip up this comforting soup in under an hour.
- Packed with Flavor: The roasting process enhances the natural sweetness of the vegetables, resulting in deep, robust flavors.
- Versatile Meal: This soup can be enjoyed on its own or paired with crusty bread for a filling meal.
- Healthy and Nutritious: Loaded with vitamins and minerals from various vegetables, it’s a guilt-free option for any diet.
- Meal Prep Friendly: Make a big batch to enjoy throughout the week; it keeps well in the fridge or freezes beautifully.
Tools and Preparation
To create your delicious roasted vegetable soup, you’ll need some essential tools. These will help streamline your cooking process and ensure everything comes together perfectly.
Essential Tools and Equipment
- Baking sheet
- Large pot
- Sharp knife
- Cutting board
- Blender or immersion blender
Importance of Each Tool
- Baking sheet: Ensures even roasting of the vegetables, creating that desirable caramelization.
- Large pot: Perfect for simmering the soup after blending, allowing all flavors to meld together.
- Blender or immersion blender: Essential for achieving that creamy texture that makes this soup so inviting.
Ingredients
This creamy roasted vegetable soup is made with caramelised vegetables, so it’s smoky, delicious, and has deep flavors. Great for weeknight meal prep.
Vegetables
- 3 white onions, sliced into thick wedges ((£0.95/3)=(£0.32))
- 5 cloves of garlic, skin left on ((£0.39/3)=(£0.13))
- 3 mixed peppers, sliced into thick strips ((£1.65))
- 500 g sweet potatoes, peeled and sliced into chunks ((£0.55))
- 6 salad tomatoes, sliced into thick wedges ((£0.85))
- 500 g large carrots, peeled and sliced into chunks ((£0.35))
Herbs and Seasonings
- 5 sprigs of fresh rosemary ((£0.60/2)=(£0.30))
- 1 tsp dried sage
- 2 tsp Italian herb
Cream and Stock
- 100 ml single cream ((£1.20/2)=(£0.60))
- 800 ml vegetable stock
Oil and Seasoning
- 4 tbsp extra virgin olive oil
- Salt and pepper
How to Make Roasted Vegetable Soup
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F). This ensures that your vegetables roast evenly and get that lovely caramelization.
Step 2: Prepare the Vegetables
In a large bowl, combine all your chopped vegetables—onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with extra virgin olive oil and season generously with salt, pepper, dried sage, and Italian herbs.
Step 3: Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 30-35 minutes or until they are tender and slightly charred.
Step 4: Blend the Soup
Once roasted, transfer the vegetables to a large pot along with vegetable stock and fresh rosemary sprigs. Use an immersion blender or regular blender to purée until smooth.
Step 5: Add Cream
Stir in the single cream and heat gently over low heat until warmed through. Adjust seasoning if needed.
Step 6: Serve
Serve hot in bowls topped with additional herbs if desired. Enjoy your comforting bowl of roasted vegetable soup!
How to Serve Roasted Vegetable Soup
This creamy roasted vegetable soup is versatile and can be served in various delightful ways. Whether you’re looking for a light lunch or a comforting dinner, here are some great serving suggestions.
With Crusty Bread
- A slice of warm, crusty bread pairs perfectly with the soup, allowing you to soak up every drop of that delicious broth.
Topped with Croutons
- Add some crunchy croutons on top for an extra texture contrast. You can easily make your own by toasting leftover bread.
Garnished with Fresh Herbs
- Scatter freshly chopped herbs like parsley or basil on top to brighten the flavors and add a pop of color.
As a Starter
- Serve the soup in small bowls as an elegant starter to your main meal. It sets the tone for a cozy dining experience.
With Cheese Toasties
- Pair the soup with grilled cheese sandwiches for a classic combination that’s loved by both kids and adults alike.

How to Perfect Roasted Vegetable Soup
Perfecting your roasted vegetable soup can elevate its flavors and textures. Here are some tips to ensure your soup turns out amazing every time.
- Use seasonal vegetables: Opt for fresh, in-season veggies for the best flavor and nutritional benefits.
- Roast until caramelized: Roast your vegetables until they are nicely browned; this enhances their natural sweetness.
- Blend thoroughly: For a creamier texture, blend the soup until smooth. You can use an immersion blender or a countertop blender.
- Adjust seasoning: Taste before serving! Add more salt, pepper, or herbs to balance the flavors according to your preference.
- Incorporate spices: Experiment with different spices like cumin or paprika for added depth in flavor.
- Add acidity: A squeeze of lemon juice or a splash of vinegar just before serving brightens up the dish.
Best Side Dishes for Roasted Vegetable Soup
Pairing side dishes with your roasted vegetable soup can enhance your meal experience. Here are some delightful options to consider.
- Garlic Bread: Crispy garlic bread complements the flavors of the soup while adding satisfying crunch.
- Salad: A fresh green salad adds lightness and balances out the richness of the creamy soup.
- Cheese Platter: Offer a selection of cheeses alongside crackers; they make for great accompaniments.
- Stuffed Peppers: Filled with grains and spices, stuffed peppers can be a hearty side that pairs well with the soup.
- Pasta Salad: A cold pasta salad brings a refreshing element and gives a nice contrast in temperature.
- Baked Potatoes: Fluffy baked potatoes topped with butter or sour cream can serve as a filling side dish to round out your meal.
- Quiche: A slice of quiche adds protein and makes it feel like a complete meal when served with soup.
- Vegetable Samosas: These flaky pastries filled with spiced vegetables provide an exciting twist alongside your soup.
Common Mistakes to Avoid
Making roasted vegetable soup can be simple, but avoiding common mistakes is key to achieving the best flavor and texture.
- ingredient choices: Using low-quality or old vegetables can affect the soup’s flavor. Always choose fresh, seasonal produce for a tastier result.
- cutting sizes: Not cutting vegetables into uniform sizes can lead to uneven cooking. Aim for similar-sized pieces so everything roasts evenly.
- seasoning missteps: Forgetting to season the vegetables before roasting can dull flavors. Don’t skip salt and pepper; they enhance the natural sweetness of the veggies.
- blending errors: Over-blending your soup can make it too thin and watery. Blend just until smooth for a creamy texture without losing body.
- storage neglect: Not storing leftovers properly can spoil your soup quickly. Use airtight containers and refrigerate within two hours after cooking.

Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers for up to 5 days.
- Allow the soup to cool completely before sealing.
Freezing Roasted Vegetable Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave some space at the top of containers for expansion during freezing.
Reheating Roasted Vegetable Soup
- Oven: Preheat to 350°F (175°C), place in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring between each interval.
- Stovetop: Heat over medium-low heat in a pot, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making roasted vegetable soup that might help you perfect your recipe.
What vegetables work best for Roasted Vegetable Soup?
You can use any hearty vegetables such as carrots, sweet potatoes, bell peppers, and onions. Feel free to mix and match based on your preferences!
Can I make Roasted Vegetable Soup vegan?
Yes! Simply omit the cream or substitute it with coconut milk or cashew cream for a delicious vegan version.
How do I customize my Roasted Vegetable Soup?
Add spices like cumin or curry powder for added depth. You can also toss in beans or lentils for extra protein.
How long does Roasted Vegetable Soup last?
When stored correctly, it lasts up to 5 days in the refrigerator and up to 3 months in the freezer.
Can I use frozen vegetables?
Yes! Frozen vegetables can be used but may require slightly longer cooking times. Thaw them first for even roasting results.
Final Thoughts
This roasted vegetable soup is not only delicious but also incredibly versatile. You can customize it with your favorite vegetables or spices based on what you have on hand. It’s perfect for meal prep during busy weeks or as a comforting dish on chilly nights. Give it a try today!

Roasted Vegetable Soup
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
Description
Indulge in the warmth of homemade Roasted Vegetable Soup, a creamy and nourishing delight perfect for any occasion.
Ingredients
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- Fresh rosemary
- Single cream (100 ml)
- Vegetable stock (800 ml)
- Extra virgin olive oil
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine chopped onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, dried sage, and Italian herbs.
- Spread vegetables on a baking sheet and roast for 30-35 minutes until tender and caramelized.
- Transfer roasted veggies to a large pot with vegetable stock and rosemary sprigs; blend until smooth using an immersion blender.
- Stir in single cream and heat gently until warmed through. Adjust seasoning if necessary.
- Serve hot in bowls garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg