Roasted Vegetable Soup

This roasted vegetable soup is the perfect meal for a cozy night in. Made with simple ingredients and flavorful herbs, this recipe takes minimal effort but yields maximum flavor. Serve the soup with crusty bread or your favorite salad to complete your meal.

All about Roasted Vegetable Soup

This roasted vegetable soup with pumpkin, onion, garlic, leeks, turnips and parsnips is a flavorful and hearty meal. Roasting the vegetables brings out their natural sweetness, making them the star of the dish, and adds a smoky flavor.

This roasted vegetable soup is healthy because it uses fresh ingredients, is low in calories and fat, and is high in nutrient-rich vegetables. The olive oil, used to roast the vegetables and added to the soup, provides beneficial monounsaturated fats and antioxidants. The herbs add flavor and depth to the soup.

The vegetables in the soup help to meet your body’s vitamin and mineral needs. They are full of phytonutrients and antioxidants that help to protect your body from free radical damage. And the dietary fiber in the vegetables helps keep your digestive system healthy. It prevents constipation, helps to reduce cholesterol levels, and keeps you feeling full longer.

Ingredients You’ll Need for Roasted Vegetable Soup

• Small peanut pumpkin
• Onion
• Leeks
• Turnip
• Parsnip
• Garlic cloves
• Water or vegetable stock
• Olive oil
• Salt
• Black pepper
• Dried rosemary
• Dried thyme

How to Make Roasted Vegetable Soup

1. Preheat the oven to 375 degrees F.
2. Peel the turnip and parsnip. The rest of the veggies are easier to peel after they are roasted.
3. Place the turnip, parsnip, pumpkin, onion, and leek on an oven tray. Add a bit of olive oil and mix to coat the vegetables.
4. Roast the vegetables at 375 degrees F for 30 minutes. Add the garlic cloves for the last 10 minutes.
5. Remove the roasted veggies from the oven and allow to chill for 10 minutes.
6. Peel the pumpkin, onion, leek, and garlic cloves. Cut the pumpkin in half to remove the seeds.
7. Place the roasted and peeled veggies in a pot and add the vegetable stock.
8. Blend the ingredients together using an immersion blender until you achieve a smooth texture.
9. Stir in the salt, 3 tablespoons of olive oil, black pepper, thyme, and rosemary. Cook on low heat for 10 minutes.
10. Serve with the toppings of your choice.

Tips and Variations for Roasted Vegetable Soup

Here are several tips and variation ideas that can help ensure the best roasted vegetable soup.

• Roast most of the vegetables with the peel on. It is simple to peel some of the veggies either raw or cooked (e.g., the onion and leeks). But if you roast them with the peel on, the outer layer will help the caramelized juices stay inside of the vegetable.
• Do not roast the garlic cloves from the beginning or they will burn. Add them to the roasting pan toward the end of the roasting process for the best results.
• For added texture and more depth of flavor, add some toasted nuts or seeds, such as walnuts or pumpkin seeds.
• Serve the soup with toasted almonds, Parmesan cheese, and a swirl of cream.
• Try different vegetables in the soup, such as butternut squash, celery, carrots, tomatoes, or red peppers. Experiment with different combinations of vegetables to find your favorite recipe.
• Add tomato paste for sweetness and cream or coconut milk for richness.
• Add roasted tomatoes and fresh basil leaves for a tomato basil twist.
• Try these topping ideas: homemade croutons for a crunchy topping; a handful of roasted pumpkin, sunflower, or sesame seeds; a sprinkle of fresh chopped parsley, basil, or thyme; sliced avocado for a creamy topping

Roasted Vegetable Soup FAQs

What can I substitute for the peanut pumpkin?

If you don’t have access to fresh pumpkin, you can substitute winter squash, such as butternut squash or acorn squash. You could even use sweet potatoes. These veggies will have a different flavor than fresh pumpkin but can still work well as a substitute.

What can I use if I don’t have an immersion blender?

If you don’t have an immersion blender, you can use a food processor or regular blender to puree the soup. The advantage of an immersion blender is it allows you to blend directly in the pot you are using. This eliminates the need for transferring ingredients between containers, meaning less time spent washing dishes.

How do I store leftovers of roasted vegetable soup?

You can store the leftover roasted vegetable soup in a sealed container in the fridge for up to 4 days.

Other Soup Recipes

• Velvety Beet Soup
• Creamy Instant Pot Cauliflower Soup
• 15-Minute Thai Chicken Soup with Spring Vegetables
• Slow Cooker Lasagna Soup (Dairy Free, Gluten Free)