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.

Roasted vegetable soup in a blue bowl with sliced bread and a spoon next to bowl
Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Jump to:

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?

Ingredients for Roasted vegetable soup on a wooden table

🔪 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.
6 image collage showing how to make Roasted vegetable soup

Serve topped with the reserved roasted vegetables and a sprinkling of Parmesan and fresh thyme leaves.

Spoonful being taken from a bowl of Roasted vegetable soup

👩‍🍳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.

Overhead image of a blue bowl filled with Roasted vegetable soup

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

🍲 More fantastic soup recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

5 from 23 votes

Roasted Vegetable Soup

Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: British

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 ground cumin
  • ½ tsp paprika
  • 1 red onion peeled and chopped into wedges
  • 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
  • 35 g (1/3 cup) grated parmesan

To serve:

  • 2 tbsp grated parmesan
  • a few sprigs of fresh thyme
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat the oven to 200C/400F (fan).
  • Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
    1 large sweet potato, 1 red bell pepper, 1 yellow bell pepper, 2 medium carrots, 3 cloves garlic
  • Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
    3 tbsp olive oil, ½ tsp salt, ½ tsp ground black pepper, ½ tsp paprika, ½ tsp ground cumin
  • 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.
    1 red onion
  • 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.
    1 litre (4 1/4 cups) vegetable stock
  • Stir in the parmesan and season to taste.
    35 g (1/3 cup) grated parmesan
  • Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.
    2 tbsp grated parmesan, a few sprigs of fresh thyme

Notes

Can I make it ahead?
Yes, make the soup, then cool, cover and refrigerate for 2-3 days. Cover and store the reserved roasted veg too.
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

Calories: 228kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1505mg | Potassium: 393mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11470IU | Vitamin C: 97.9mg | Calcium: 158mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first published February 2016. Updated January 2021 with new photos, recipe video and housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lidia Kora says:

    5 stars
    This is my new favorite soup. I make it every week now for the past few months.

    Thank you1

  2. Laura says:

    5 stars
    One of my absolute favourite. Converted my soup hating daughter!

  3. Annette says:

    I don’t know what happened. My veggies burned after 40 minutes. I even added extra oil after 20 minutes due to them seeming to cook too quick. I’m really bummed because I really wanted to try this delicious soup.

  4. Caroline says:

    5 stars
    Well this is the second time I’ve made it in a week – I’m loving this soup! I used my homemade chicken stock, added 2 tomatoes, chilli flakes and only used Parmesan as a garnish! And if you can resist eating it straight away and leave it in the fridge overnight, it ‘matures’ becoming even more flavoursome! This really is worth making! 🤩

  5. Caroline says:

    5 stars
    OMG – this was delicious! I didn’t think vegetable soup could be so good! 😊 I put in one large tomato which needed using up and I forgot the Parmesan completely (how I managed that I don’t know as I like cheese on nearly everything!) …… so simple/easy to make. This will now be my favourite soup to make ….. thank you so much 🙏

  6. Mary Hjort says:

    5 stars
    We love this soup! Now I’m wondering if it is a good one to serve to someone who is diabetic. Thoughts?

  7. Cindy Carroll says:

    5 stars
    This is a fantastic recipe. It’s tasty, low sodium, and packed with nutritious ingredients. Thank you! I like it so much it will be served to my family over the holidays:)

  8. Tat Walker says:

    Thanks just the recipe that I was looking for. I also wanted to know, instead of using Stock can I use Broth instead?

  9. 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!

  10. Laura Bell says:

    5 stars
    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.