Go Back
–+ servings
Oven Roasted Vegetable Soup made with 7 different vegetables topped with cream. Served with toasted bread.

Roasted Veggie Soup

By Tiffy Cooks

5 from 2 votes
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.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Appetizer, Side Dish, Soup
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Keyword: Creamy, Healthy, Side Dish, soup, vegetable, vegetarian dinner, Vegetarian Recipes
Servings: 4 servings
Calories: 201kcal

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.
    Fresh, seasoned vegetable topped with a sprig of fresh rosemary before oven roasting to make Roasted Veggie Soup
  • Roast: Add rosemary on top and roast at 420°F (215°C) for 1 hour, until veggies are caramelized and slightly golden.
    An oven dish full of freshly seasoned mixed vegetables for Roasted Veggie Soup.
  • 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.
    A close up of a bowl of Roasted Vegetable Soup with a little coconut milk topping. Served with toasted bread.

Nutrition

Calories: 201kcalCarbohydrates: 24gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1911mgPotassium: 827mgFiber: 6gSugar: 14gVitamin A: 8906IUVitamin C: 116mgCalcium: 78mgIron: 2mg
QR Code linking back to recipe