This roasted vegetable soup turns an ordinary mix of vegetables into something special. Carrots, peppers, zucchini, tomatoes, sweet potato and garlic are roasted until caramelized, then blended with broth into a smooth, sweet and deeply savory soup. It is healthy, vegan, and a great way to clean out the vegetable drawer.
Roasting builds flavor
High heat caramelizes the natural sugars in vegetables and creates browned, toasty edges. That flavor carries into the soup and makes it taste rich, even though it is just vegetables and broth.
A flexible recipe
Use whatever you have: butternut squash, cauliflower, eggplant, fennel, parsnips or mushrooms all roast beautifully. Aim for a total of about four pounds of vegetables for six servings.
Cut evenly
Cut everything into pieces of about the same size so they roast at the same speed. Harder vegetables like carrots and sweet potato can be cut slightly smaller than soft ones like zucchini.
Use two pans
Spread the vegetables in a single layer with space between them. Crowding makes them steam instead of roast, and you lose the caramelized flavor.
Roasted garlic
Whole cloves roasted in their skins become sweet and mellow. Squeeze them into the pot; they add depth without harshness.
Balsamic at the end
A tablespoon of balsamic vinegar brightens the sweet roasted vegetables and adds a gentle tang. Lemon juice works too.
Smooth or chunky
Blend completely for a velvety soup, or blend only half for a rustic texture with pieces of roasted vegetables.
Add protein
Blend in a can of white beans or chickpeas, or top the soup with crispy roasted chickpeas and a spoon of Greek yogurt.
Healthy and colorful
Each bowl contains several servings of vegetables, plenty of fiber and vitamins A and C, and only about 150 calories.
A soup for leftovers
Leftover roasted vegetables from dinner make an instant soup: simply blend them with hot broth and season.
Serving ideas
Serve with crusty bread, a grilled cheese or a quinoa salad. For more roasted soups, try our roasted red pepper soup or roasted eggplant soup.
Toppings
Garlic croutons, a drizzle of pesto, toasted seeds, crumbled feta or fresh basil add texture and color.
Storage
Refrigerate for up to 5 days or freeze for 3 months. It reheats perfectly.
Seasoning the vegetables
Season the vegetables well before roasting. Salt draws out moisture and helps them brown, while smoked paprika and thyme coat every piece with flavor. Taste the soup again after blending, since the broth dilutes the seasoning.
Sheet pan tips
Line the pans with parchment paper to stop the vegetables from sticking and to make cleanup easy. Rotate the pans halfway through so both trays roast evenly, especially in ovens with hot spots.
Different flavor profiles
For a Moroccan twist, roast with cumin, coriander and cinnamon and finish with lemon. For an Italian version, use oregano and basil and top with Parmesan. For a spicy soup, add a chipotle pepper when blending.
Thickness
Add broth gradually while blending until the soup is as thick or thin as you like.
Batch cooking
Roast a double tray of vegetables on Sunday. Use half as a side dish with dinner and blend the rest into soup for lunches during the week. It saves time and makes two meals from one oven session.
Frequently asked questions
Can I roast the vegetables ahead?
Yes. Roast them up to 2 days ahead and refrigerate, then blend with hot broth.
Can I add cream?
Yes. A half cup of cream or coconut milk makes the soup richer.
Which vegetables roast best?
Root vegetables, peppers, tomatoes, squash and onions roast especially well.
