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A steaming bowl of roasted vegetable soup, garnished with fresh herbs.

Quick way to grow your Perfect Roasted Vegetable Soup

This recipe provides a quick and easy method to create a delicious roasted vegetable soup, highlighting the natural flavors of the vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 cups mixed vegetables such as carrots, celery, bell peppers, zucchini, onion
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups vegetable broth
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Large pot
  • Immersion blender or regular blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and chop all your chosen vegetables into uniform, bite-sized pieces.
Roasting
  1. Toss the chopped vegetables with olive oil, garlic powder, dried thyme, salt, and black pepper on a large baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Simmering
  1. Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring the mixture to a simmer for 10-15 minutes to allow the flavors to meld.
Finishing Touches
  1. Carefully blend a portion of the soup with an immersion blender or in batches in a regular blender to your desired consistency, leaving some chunks for texture.
Serving
  1. Serve the hot soup garnished with fresh chopped parsley and a crusty bread or croutons on the side.

Notes

For extra flavor, you can add a pinch of red pepper flakes with the other seasonings. Adjust the amount of broth to reach your desired soup thickness.