Dishing up steaming ladles of this roasted vegetable soup with chunks of fresh bread is one of my favourite ways to enjoy lunch over Winter.
This soup is packed with nutritious vegetables. I love to roast them until golden and caramelized to add lots of extra flavour. Throw in some parmesan too for a creamy finish.
A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside.
I love making easy meals like this in winter. There’s something about dishing up ladles of steaming hot soup into waiting bowls. Dunking a nice wedge of bread in there, knowing you’re eating something nutritious, homemade and absolutely delicious.
📋 What do we need?
🔪 How to make this vegetable soup
***Full recipe with detailed steps in the recipe card at the end of this post***.
- Roast chunks of sweet potato, red and yellow bell peppers, carrot, red onion and garlic (skin on) in the oven with a little olive oil, salt, pepper, paprika and cumin.
- Add the roasted vegetables to a large pan (reserve a few bits to top the soup) and squeeze the garlic out of their skins to add in there too.
- Add a litre of vegetable stock and simmer for 5 minutes
- Blend carefully with a hand blender, then stir in grated parmesan (or vegetarian hard cheese) and a little more seasoning.
Serve topped with the reserved roasted vegetables and a sprinkling of Parmesan and fresh thyme leaves.
👩🍳PRO TIP Make a large batch of this pureed vegetable soup to last for the week. Simply cool, cover and refrigerate. You could also split into separate portions and freeze in a sealed container. Just defrost and thoroughly reheat for a super quick lunch.
Can I make it without roasting the vegetables?
You can, of course, make this veggie soup without roasting the vegetables – just boiling them up with the spices in the stock for 20 minutes will give you a lovely soup. But roasting them? It just adds a wonderful sweet and slightly smoky flavour. You can even enhance that smoky flavour by using smoked paprika.
📺 Watch how to make it
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Roasted Vegetable Soup
Ingredients
- 1 large sweet potato - peeled and chopped into chunks
- 1 red bell pepper - deseeded and chopped into chunks
- 1 yellow bell pepper - deseeded and chopped into chunks
- 2 medium carrots - peeled and chopped
- 3 cloves garlic - left in the skin
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp ground cumin
- 1 red onion - peeled and chopped into wedges
- 1 litre (4 ¼ cups) vegetable stock - (use vegetable bouillon for gluten free)
- 35 g (⅓ cup) grated parmesan
To serve:
- 2 tbsp grated parmesan
- a few sprigs of fresh thyme
INSTRUCTIONS
- Preheat the oven to 200C/400F
- Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
- Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
- Place in the oven for 20 minutes, turning everything over after 10 minutes.
- After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
- Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
- Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
- Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
- Stir in the parmesan and season to taste.
- Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.
✎ Notes
Reheat in a pan until piping hot, adding the reserved roasted vegetables to the top for the last minute to heat them through. Can I freeze it? Yes, make the soup, then cool, cover and freeze. Defrost overnight in the refrigerator.
Reheat in a pan until piping hot.
If freezing I would recommend blending up all of the roasted vegetables, rather than reserving some, as they may go mushy upon defrosting. Nutritional Information is per serving.
Nutrition
This recipe was first published February 2016. Updated January 2021 with new photos, recipe video and housekeeping.
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Michele says
Quick, easy, very healthy, easy to follow instructions, great to pre cook for after work dinners with fresh crusty bread.
Love kitchen sanctuary recipes!
Laura Bell says
This was so flavorful! I've been wanting to eliminate food waste, and this recipe helped with this goal. All of my wrinkly veggies from before my vacation went into this. I served it with a splash heavy whipping cream and crunchy bread.
Staci says
Amazing soup recipe! I did modify based on the veggies I had on hand: no sweet potatoes, so I added an extra carrot, zucchini, and a small jalapeño. I didn't have vegetable stock, so I used chicken broth and added 8oz tomato puree. Doubled the spices (except salt) and skipped the cheese. I served it over quinoa and it's just divine.
Shane Sundaram says
Heya, i made this recipe but doubled the spices as commented and it was lovely!
Just wondering, if i was to double the recipe would I need to increase the oven and boiling time?
Thanks for the recipe!
Alicia says
Delish! Personally, would skip the Parmesan, and maybe put it through a high speed blender to be a little smoother, but flavour is fantastic. Thanks for sharing!
Dawne Covert says
This soup is awesome! I use a little more seasoning. Just up to 1 Tsp of all spices and use smoked paprika. Cumin is my favorite spice right now and feel cumin adds so much to this soup.I sometimes forget the cheese and just add small amount to each bowl. I would like to know how much is in a serving. My husband is diabetic and has to count carbs! I can’t wait to try another of your recipes!! Thank you.
Alexandra says
A really lovely tasty soup, I make it without the Parmesan and it’s still delicious.