Roasted Vegetable Soup

The scent of roasting vegetables always makes me stop what I’m doing, even if I don’t mean to. It sort of hangs in the air like a warm sweater – caramelized onions, that deep sweetness from peppers and carrots mingling with the peppery herbs. Lately, when the weather dips just low enough to remind me fall isn’t far off, I start craving this Roasted Vegetable Soup without fail. It’s not fancy, or complicated, and somehow… maybe that’s exactly why it’s so good.

Why You’ll Crave It

• It’s deeply flavorful – roasting brings out the sweetness you didn’t even know your vegetables had.
• The texture is creamy and smooth without adding any cream (unless you want to, of course).
• Totally customizable – swap in whatever’s in your fridge or what’s in season.
• Great make-ahead meal that actually tastes better the next day.
• Comforting in a quiet way, nothing showy – just warm, honest food.

The first time I made this soup, my sister ended up eating two bowls and asked for a container to take home. She never does that.

What You’ll Need

• 2 medium carrots: peeled and chopped into thick coins, so they roast without drying out
• 2 medium potatoes: I like Yukon Golds for their buttery texture, diced small(ish)
• 1 red bell pepper: chopped into chunks, not too tiny or they burn
• 1 zucchini: medium-sized, cut into half moons
• 1 large onion: roughly diced — no need to be precise
• 4 garlic cloves: peeled and left whole — they soften into little flavor bombs
• 2 tablespoons olive oil: enough to coat everything lightly
• 4 cups vegetable broth: unsalted if possible, so you can control the seasoning
• Salt and black pepper: to taste — I start with a pinch of each before roasting
• 1 teaspoon dried thyme: or a small bunch of fresh, tied with kitchen string
• 1 teaspoon dried basil: or again, fresh if it’s around
• Optional: crème fraîche or a swirl of plain yogurt for topping

Easy How-To

Crank up the oven

Start by preheating your oven to 425°F (220°C). You want a nice hot oven so the vegetables actually roast — not steam — and get those caramelized edges.

Chop and toss

Chop all the vegetables into similarly sized pieces. They don’t need to be perfect (mine never are). In a big bowl or right on the tray, toss them with olive oil, salt, pepper, and those herbs. Get your hands in there if you like — I do.

Into the oven

Spread the veggies in one single layer — crowded pans lead to steaming instead of that lovely browning. Roast for about 30 minutes. Around halfway through, give them a stir, just to help everything cook evenly.

Let them rest, then blend

Once soft and golden in spots, take the tray out and let it sit for 5 minutes or so (you don’t want to scald yourself). Then dump it all into a blender, or use an immersion blender in a pot. Add a little veggie broth and blend until very smooth. Keep adding broth until the texture feels right to you.

Taste and re-season

This part really matters. What might’ve tasted seasoned before roasting often needs a little brightness now — maybe a bit more salt, maybe a crack of pepper, even a tiny splash of vinegar if it feels flat.

Warm and serve

If it’s cooled too much, warm over low heat for a few minutes. Right before serving, I sometimes swirl in a bit of yogurt or olive oil — both add a soft finish. Just ladle it into bowls and pause a second. It smells… impossibly good.

Good to Know

• If your blender is stubborn, add the vegetables in batches with broth instead of all at once. I learned this the hard (messy) way.
• Don’t skip the garlic — when roasted whole, it mellows into something almost sweet and never overpowering.
• This is one of those soups that plays well with others: a grilled cheese sandwich or a chunk of seeded bread turns it into dinner.

Serving Ideas

• Top with chopped chives or parsley for color, or a drizzle of good olive oil (the kind you save for dipping).
• Serve with warm crusty sourdough or a slice of buttered toast on the side – heavenly.

Top Tricks

• Roast everything on parchment — it makes cleanup so much easier, and nothing sticks or over-chars.
• If you’re short on time, roast the vegetables a day ahead and keep them in the fridge until you’re ready to blend.

Frequently Asked Questions

Can I use frozen vegetables for this soup?

You can, though fresh vegetables bring a deeper, richer flavor. If frozen is what you’ve got, thaw and pat them dry first. Then roast — they’ll still taste pretty good.

How do I make this soup spicier?

Try adding a pinch of red pepper flakes while roasting, or blend in a roasted jalapeño if you’re feeling bold. A dash of smoked paprika adds warmth, too.

Can this be frozen?

Yes, and it holds up beautifully. Let it cool completely, store in airtight containers or zip-top bags, and freeze for up to 3 months. Thaw in the fridge overnight, reheat gently.

What if I don’t have a blender?

An immersion blender is helpful but not essential. You could just mash the veggies a bit with a spoon or potato masher for a chunky-style soup. Different texture, but the flavor’s all there.

When I make this roasted vegetable soup, something about it feels like returning to a quiet little rhythm — chopping, roasting, blending. Nothing flashy, but somehow it always makes people pause, take a bite, and smile. That’s worth quite a lot.