The Hearty Roasted Vegetable Soup is a celebration of cozy comfort and vibrant flavors, packed into every savory spoonful. It’s a nourishing blend of colorful root vegetables and spices roasted to sweet perfection, then simmered together to create a soul-warming meal that feels like a hug from the inside out. Whether you crave a nourishing dinner on a chilly evening or need a satisfying lunch packed with veggies, this recipe is bound to become a staple at your table. Get ready for a go-to soup that’s just as easy to love as it is to make!

Hearty Roasted Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This Hearty Roasted Vegetable Soup relies on simple, real foods—each playing a starring role in the soup’s flavor, texture, or color. It’s amazing how just a handful of pantry staples and fresh produce can come together to create something unforgettable!

Carrots: Naturally sweet, they add bright color and balance to every bite.
Parsnips: Earthy and subtly spicy, these give depth and a cozy, rustic character.
Sweet Potato: Roasts up creamy and sweet, contributing heartiness and a beautiful orange hue.
Red Bell Pepper: Offers pops of color and a gentle fruity sweetness that livens up the soup.
Zucchini: Delicate and mild, it softens nicely and soaks up all the roasting flavors.
Yellow Onion: Roasting brings out its gentle sweetness, foundational to the overall taste.
Garlic: Infuses a mellow richness throughout—the more, the merrier!
Olive Oil: Adds lushness and helps veggies caramelize in the oven for maximum flavor.
Dried Thyme: A classic herb that whispers savory, garden-fresh notes.
Dried Oregano: Brings subtle Mediterranean flair and rounds out the seasoning.
Salt and Pepper: Adjust these to taste—they dial up all the other flavors.
Vegetable Broth: The foundation that brings everything together, savory and satisfying.
Diced Tomatoes (with juice): Adds tang, acidity, and just enough chunkiness for balance.
Smoked Paprika: For that irresistible hint of smokiness and color—don’t skip it!
Chopped Kale or Spinach (optional): Stir in for a nutrition boost and vibrant green ribbons.
Juice of 1/2 Lemon (optional): A dash of brightness to lift all the flavors just before serving.

How to Make Hearty Roasted Vegetable Soup

Step 1: Roast the Vegetables

Begin by preheating your oven to 425°F (220°C). Spread your chopped carrots, parsnips, sweet potato, bell pepper, zucchini, onion, and garlic in a single layer on a large baking sheet. Drizzle with olive oil and toss them well so each piece glistens. Sprinkle with dried thyme, oregano, salt, and pepper, then toss again. This step is key—it brings out the sweetness and adds deep, roasted notes you just can’t get from simmering alone. Roast the veggies for 25 to 30 minutes, stirring halfway through, until they’re tender and golden at the edges.

Step 2: Build the Soup Base

Once your veggies are roasted and the whole kitchen smells incredible, gently transfer them into a large soup pot or Dutch oven. Pour in the vegetable broth, add the can of diced tomatoes (juice and all), and sprinkle in the smoked paprika. This is where the magic starts to happen, as all those caramelized veggie flavors mingle with broth and spices.

Step 3: Simmer and Blend for Texture

Bring your soup pot to a gentle boil over medium-high heat. Once bubbling, turn the heat down to a simmer and let it cook for 15 to 20 minutes. This melds all the flavors together. For the signature Hearty Roasted Vegetable Soup texture, blend about half the soup using an immersion blender, but leave plenty of chunky veggies for that rustic feel. Prefer the soup extra smooth or extra chunky? Blend to your heart’s content—it’s your bowl!

Step 4: Add Greens and Lemon

If you’re going for the optional greens, stir in the chopped kale or spinach now. Simmer for an additional 3 to 5 minutes, just until wilted and vibrantly green. Right before serving, add a splash of lemon juice if you like a little zing, and adjust the salt and pepper as needed. Your Hearty Roasted Vegetable Soup is ready to ladle up hot and steaming.

How to Serve Hearty Roasted Vegetable Soup

Garnishes

Level up this soup with your favorite finishing touches! I love a swirl of good olive oil on top, a sprinkle of fresh parsley or basil, or even a few roasted pumpkin seeds for crunch. A sprinkle of vegan parmesan or nutritional yeast adds savoriness too.

Side Dishes

The Hearty Roasted Vegetable Soup pairs beautifully with thick slices of crusty bread (perfect for dunking), warm whole grain rolls, or even a crisp green salad tossed with lemon vinaigrette. For a more robust meal, add a hunk of soft vegan cheese or a scoop of whole-grain rice on the side.

Creative Ways to Present

Don’t be afraid to dress up your soup! Serve it in rustic mugs for sipping by the fire, or pour into a hollowed-out bread bowl for a wow-worthy presentation. The colorful veggies also shine when served in a shallow bowl with swirls of coconut cream or chili oil on top—make it as elegant or homey as you wish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hearty Roasted Vegetable Soup in an airtight container in the refrigerator for up to 5 days. The flavors intensify overnight, so it’s even better the next day! Make sure to let it cool before popping the lid on and refrigerating.

Freezing

This soup freezes like a dream! Pour completely cooled soup into freezer-safe containers or bags, leaving a little space for expansion. It will keep its charm for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply warm the soup gently on the stovetop over low to medium heat, stirring occasionally. If it’s thickened up after chilling, add a splash of broth or water until it returns to your desired consistency. You can also microwave individual servings for a quick lunch or snack.

FAQs

Can I use other vegetables in this soup?

Absolutely! The Hearty Roasted Vegetable Soup plays well with swaps like butternut squash, turnip, or green beans—just use what’s fresh and in season, and keep the chopping size consistent for even roasting.

What if I don’t have an immersion blender?

No immersion blender? No problem! Carefully transfer a portion of the soup to a regular blender, blend it, then stir back into the pot. Or just leave the soup chunky for a completely rustic texture—it’s delicious both ways.

How can I make this soup even creamier?

For extra creaminess, blend more of the soup for a smoother texture, or stir in a splash of coconut milk at the end. A drizzle of cashew cream also works wonders for richness without any dairy.

Is this soup suitable for special diets?

Definitely! Hearty Roasted Vegetable Soup is naturally vegan and gluten-free. If you have specific allergies, double-check your broth and any add-ins like croutons or cheese garnishes.

Can I make this soup ahead of time?

Yes, and in fact, it often tastes even more delicious after resting overnight as the flavors deepen. Batch-cook on meal prep day and look forward to cozy bowls all week long!

Final Thoughts

The Hearty Roasted Vegetable Soup is pure comfort in a bowl: easy to make, packed with nourishing ingredients, and impossible not to love. If you’re searching for a new favorite soup to warm your kitchen and your soul, give this recipe a try—you’ll be glad you did!

Hearty Roasted Vegetable Soup Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Hearty Roasted Vegetable Soup is a comforting and flavorful vegan soup packed with roasted seasonal vegetables and fragrant herbs. This easy-to-make soup is perfect for chilly days and can be customized with your favorite veggies.

Ingredients

Scale

Vegetables:

2 carrots (peeled and chopped)
2 parsnips (peeled and chopped)
1 sweet potato (peeled and cubed)
1 red bell pepper (chopped)
1 zucchini (chopped)
1 yellow onion (quartered)
4 cloves garlic (peeled)

Seasonings and Broth:

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
6 cups vegetable broth
1 (14-ounce) can diced tomatoes (with juice)
1 teaspoon smoked paprika

Optional:

1 cup chopped kale or spinach
Juice of 1/2 lemon (for brightness)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Roast the vegetables: Place the prepared vegetables on a baking sheet, drizzle with olive oil, season with herbs and spices, and roast for 25–30 minutes until tender.
Prepare the soup: Transfer the roasted vegetables to a soup pot, add broth, tomatoes, and paprika. Simmer for 15–20 minutes.
Blend and finish: Use an immersion blender to partially blend the soup. Add kale or spinach if using and cook briefly. Finish with lemon juice, adjust seasoning, and serve hot.