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
🍲 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).
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.
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.
Pam says
Just made this and it’s delicious. Can’t wait to eat it tonight with a hunk of bread!
Yol says
This is a wonderful recipe! It has been added to my go to recipe collection. I enjoy your videos and your instructions - it inspires to keep on in the kitchen.
Nancy Fiebelkorn says
Your website and descriptions are so delightful. Easy to follow, incorporating answers to questions that I am thinking of as I am reading the recipe. I am a seasoned cook, enjoy anything Asian, but as I look over your website, you are a born teacher. Your Mom was so smart to teach you young, and your husband is also super talented at this.
I am so happy to have found you
Nina says
A fab healthy soup recipe... I will make it again but will add some Aleppo pepper for gentle rounded heat along with the paprika and cumin. I didn’t have a yellow pepper (lockdown shopping restrictions) so I used two red peppers. It was a little on the sweet side for us... but that’s personal taste. I might swap a few veggies around next time. I highly recommend the recipe with its amazing nutritional value. Thanks for the recipe and the video. Stay safe...
Anita Simon says
So healthy and delicious! .Anita
Catherine Matthews says
Every recipe I have followed of yours is exquisite. I’ve been my own home chef a long time but you continue to inspire me. Great and comforting work, especially in a global pandemic. Kudos to you, and one and all, Catherine
Theresa O'Connor says
Absolutely delicious soup. It is one of our family favourites now.
Brooke says
This is always one of my favorite soups, i've changed it up with whatever winter squash i have on hand, added fresh roasted tomatoes, or canned fire roasted. i even added kale and chickpeas to it after i blended it this time. So versatile!
SC says
What a delicious bowl of comforting soup, roasting the veg definitely made for a deeper flavour.
Mary says
I love roasted veggie soup. I make one similar. Instead of sweet potatoes I use roasted tomatoes and I add roasted garlic. My family loves it. Can't wait to try it with sweet potatoe!
annie says
This recipe is SO me. Roasted veggies and cheese are two of my main food groups.
Nicky Corbishley says
Thanks Annie - I've just been drooling over your honey ricotta pancake too 🙂