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Roasted Vegetable Soup

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This Roasted Vegetable Soup is the perfect cozy meal, packed with deep, caramelized flavors from oven-roasted veggies. Naturally healthy, it’s easy to make and full of warmth.

Ingredients

Scale

  1. For Roasting:

    • 2 large carrots, peeled and chopped
    • 1 red bell pepper, chopped
    • 1 zucchini, chopped
    • 1 small butternut squash (or sweet potato), peeled and diced
    • 1 small onion, quartered
    • 3 cloves garlic, peeled
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp smoked paprika (optional)
    • 1/2 tsp dried thyme or Italian seasoning

    For the Soup Base:

    1. 4 cups vegetable broth (or chicken broth)
    2. 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
    3. 1 tbsp tomato paste (for richness)
    4. 1 tsp balsamic vinegar (optional, for depth of flavor)
    5. 1/2 cup heavy cream or coconut milk (optional, for creaminess)

Instructions

  • Roast the Vegetables
    • Preheat oven to 425°F (220°C).
    • Spread chopped carrots, bell pepper, zucchini, butternut squash, onion, and garlic on a baking sheet.
    • Drizzle with olive oil, then season with salt, pepper, smoked paprika, and thyme. Toss to coat evenly.
    • Roast for 25-30 minutes, flipping halfway, until vegetables are tender and caramelized.
  • Blend the Soup
    • Transfer the roasted vegetables to a blender.
    • Add vegetable broth, diced tomatoes, and tomato paste. Blend until smooth. (For a chunkier soup, blend only half and leave some veggies whole.)
  • Simmer & Season
    • Pour the blended soup into a large pot over medium heat.
    • Stir in balsamic vinegar and simmer for 10 minutes to let flavors meld.
    • If using, stir in heavy cream or coconut milk for a creamy finish.
  • Taste & Serve
    • Adjust seasoning as needed (add more salt, pepper, or a dash of red pepper flakes for spice).
    • Serve hot with crusty bread, croutons, or a sprinkle of Parmesan cheese.

Notes

  • For a dairy-free version, use coconut milk instead of heavy cream.
  • The soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
  • Adjust the seasoning to your liking, and feel free to add a pinch of cayenne pepper for a little heat.

Nutrition

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