Oven Roasted Veggie Soup
If you don’t love eating veggies but still want to sneak in more fibre and nutrients, this Roasted Veggie Soup is your new best friend. Sweet, fresh, and super aromatic, this vegetable soup packs 7 different nutrient-packed vegetables into one yummy bowl. Oven-roasted first, then pureed until smooth, this is the kind of veggie soup that you can enjoy with a hot, melty grilled cheese.
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Roast Vegetable Soup with 7 Vegetables
This Roasted Vegetable Soup is great for days when you need more nutrients for less work. This velvety soup is great for sipping or dipping! With 7 different vegetables, it’s naturally packed with fibre and nutrients. It’s cozy enough for a quick fall dinner, but also light and colorful enough to serve as a soup starter at the holiday table. It’s a great way to use up a ton of different vegetables, especially the tomatoes and garlic from my mom’s garden.
✨ Pro Tip: This soup tastes even better the next day once the flavors meld together!
Roasted Vegetable Soup Ingredients
- 4 tomatoes large, roughly chopped
- 1 cup cherry tomatoes
- 1 zucchini medium, chopped
- 2 carrots medium, chopped
- 2 bell peppers any color, chopped
- 1 onion large, roughly chopped
- 7 cloves garlic peeled
- 3 tbsp olive oil
- 2 tsp salt adjust to taste
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp Italian seasoning
- ½ tsp cumin optional, adds a warm earthy flavor
- 3 tbsp balsamic vinegar secret ingredient 👀
- 1 sprig rosemary Optional
- 3 cups vegetable or chicken stock
- Optional: ½ cup cream or coconut milk for finishing
Best Vegetables for Veggie Soup
This veggie soup is loaded with 7 different vegetables, all packed with antioxidants, fibre, and vitamins to support digestion, skin health, and energy levels.
- Tomatoes: High in vitamin C for immune support and lycopene for heart health.
- Cherry Tomatoes: Sweeter and rich in antioxidants that protect your skin and heart.
- Onion: Supports heart health and immunity with natural anti-inflammatory compounds.
- Carrot: Packed with beta-carotene for healthy eyes, skin, and strong immunity.
- Zucchini: Low calorie, high fiber, and hydrating. It’s great for digestion and adds extra body to the soup.
- Bell Peppers: One of the best sources of vitamin C, boosting skin and immune health.
- Garlic: Known for natural immune-boosting and heart-protective benefits.
Must Try Seasoning For Roasted Veggies
The right seasoning takes roasted vegetables from good to unforgettable. I keep it simple with pantry spices, a splash of balsamic vinegar, and a sprig of rosemary. These little touches bring out even more natural sweetness and make the soup taste cozy and comforting.
Spice Mix
Before roasting, toss the veggies with olive oil, salt, and my favorite spice mix: paprika, oregano, Italian seasoning, and a pinch of cumin if you like. It makes the vegetables just the right amount of savory and smoky.
Balsamic Vinegar
My secret touch is a splash of balsamic vinegar before roasting. As the veggies cook, the vinegar turns slightly sweet and tangy. It’s a great balance to the natural sweetness from vegetables.
rosemary
I want to add an extra layer of aroma, so I like to add a fresh rosemary sprig on top of the tray before roasting. It infuses the aroma as the veggies cook. After roasting, you can simply remove the sprig before blending.
Step By Step How To For Roasted Vegetable Soup
- Prep & Toss: Place tomatoes, cherry tomatoes, zucchini, carrots, peppers, onion, and garlic on a large baking tray. Drizzle with olive oil, sprinkle with salt, paprika, oregano, Italian seasoning, and cumin (if using). Toss well and finish with balsamic vinegar.
- Roast: Add rosemary on top and roast at 420°F (215°C) for 1 hour, until veggies are caramelized and slightly golden.
- Blend: Discard rosemary, and transfer roasted veggies to a blender (or use an immersion blender). Add 3 cups of stock and blend until smooth and creamy.
- Finish: Return to a pot, taste and adjust seasoning, and stir in cream or coconut milk if desired.
Roasting Vegetables
The secret to a yummy veggie soup? Roasting the veggies! This is the step that makes this soup taste cozy and full of flavor. It brings out the vegetables’ natural sweetness and gives you those caramelized edges.
Once the vegetables are roasted, they’re blended with broth to create a soup that’s naturally creamy, flavorful, and satisfying. For a creamier flavor, stir in some cream or coconut milk.
Tips and Tricks For Roasting
- Cut the veggies into similar sizes so they cook evenly.
- Roast at a higher heat (around 400°F/200°C) for caramelized edges and tender centers.
- Toss the vegetables once halfway through to help them roast more evenly.
Serving Vegetable Soup
A bowl of roasted vegetable soup is comforting on its own, but a few finishing touches make it feel even more special.
Cream or Coconut Milk
Top the veggie soup with an extra swirl of cream or coconut milk before serving for an extra creamy texture. Either adds richness that softens the roasted flavors and balances the natural acidity of the vegetables.
Fresh Herbs
Chopped fresh herbs like parsley, basil, or chives add a light freshness and a pop of green that makes the soup look and feel brighter.
Crunchy Toppings
Sometimes I like a little more crunch on my soups. Here are a few toppings that add extra fun textures:
- Homemade croutons
- Roasted chickpeas
- Pumpkin seeds
- Toasted nuts like almonds, walnuts, or cashews
- Parmesan crisps
- Crispy bacon bits
- Tortilla strips
Enjoy This Veggie Soup with These Cheesy Recipes
Roasted Veggie Soup
By Tiffy Cooks
Ingredients
- 4 tomatoes large, roughly chopped
- 1 cup cherry tomatoes
- 1 zucchini medium, chopped
- 2 carrots medium, chopped
- 2 bell peppers any color, chopped
- 1 onion large, roughly chopped
- 7 cloves garlic peeled
- 3 tbsp olive oil
- 2 tsp salt adjust to taste
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp Italian seasoning
- ½ tsp cumin optional, adds a warm earthy flavor
- 3 tbsp balsamic vinegar secret ingredient 👀
- 1 sprig rosemary Optional
- 3 cups vegetable or chicken stock
- Optional: ½ cup cream or coconut milk for finishing
Instructions
- Prep & Toss: Place tomatoes, cherry tomatoes, zucchini, carrots, peppers, onion, and garlic on a large baking tray. Drizzle with olive oil, sprinkle with salt, paprika, oregano, Italian seasoning, and cumin (if using). Toss well and finish with balsamic vinegar.
- Roast: Add rosemary on top and roast at 420°F (215°C) for 1 hour, until veggies are caramelized and slightly golden.
- Blend: Discard rosemary, and transfer roasted veggies to a blender (or use an immersion blender). Add 3 cups of stock and blend until smooth and creamy.
- Finish: Return to a pot, taste and adjust seasoning, and stir in cream or coconut milk if desired.
This was perfect. Such a depth of flavor and so nutritious. Thanks for sharing.
I just made this and it turned out excellent!