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.
Alexandra says
A really lovely tasty soup, I make it without the Parmesan and it’s still delicious.