Hearty Dinners/ Lunch

Roasted Vegetable Soup

March 22, 2020 (Last Updated: November 20, 2020) by Chris Collins

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!

closeup shot of scoop of soup dripping out of ladle

Roasted Vegetable Soup

So, I guess the killer question is ‘why roast the vegetables?’

By roasting the vegetables you gain flavour that boiling just can’t offer. The vegetables caramelize and turn slightly sweet when roasted. You also get gorgeous bits of char which add a nice smoky twang to the soup. The other reason is that it deepens the flavours of the spices too. Lastly, vegetables are packed with a lot of water. By roasting them you squeeze out a lot of moisture and intensify the flavour.

Alright, hopefully I’ve convinced why boiling veggies < roasting veggies when making soup. Let’s talk about the vegetables themselves.

close up shot of dunking grilled cheese into soup

What are the best vegetables to put in soup?

Honestly? In the right context there aren’t many vegetables that aren’t great in soups. But, context is key. As we’re roasting the vegetables, you’re really looking for vegetables that a) benefit from roasting and b) taste great when blended together. With that in mind, here all the usual suspects for me:

  • Sweet Potato
  • Red Pepper
  • Parsnip
  • Carrot
  • Onion
  • Garlic

I’ve made various different mixed vegetable soups and deem this combo to be the best! You can make small subs (butternut squash for sweet potato, different coloured peppers/onions) but anything too far astray will start to alter the flavour considerably.

vegetables on tray ready to roast with labels

Vegetable Soup Seasoning

Now, I have made this exact same soup with no spices and it does taste great, but the spices do really take it from a 9 to a 10. I actually steer away from using herbs in this soup – I find them sometimes to be distracting. Here I just use spices to deepen the flavour but allow the flavour of the veggies themselves to shine. Here’s what I use:

  • Cumin
  • Ground Coriander
  • Turmeric
  • Salt & Pepper

Cumin, ground coriander and turmeric are all great with roasting root veg, which is what makes up the bulk of this soup.

seasoning in small glass bowls with labels

Roasting Vegetables

Roasting the vegetables is pretty straight forward, you’ll just need the largest sheet pan you’ve got!

For convenience I like to roast all my veg at the same time. You’ll see in the photos below that the root veggies are diced into small chunks. This is to ensure they cook at an even rate similar to the onions and peppers, which are diced much larger.

Making sure the vegetables are 100% cooked through isn’t a priority here, it’s more to get a good caramelization and light char on the veg (for maximum flavour). The veggies will be boiled until completely cooked through after this.

The last thing to mention is that the garlic cloves should be left in their skins. This will protect the garlic from burning and ensure it turns sweet and sticky.

How to roast vegetables - 3 step by step photos

Making Roasted Vegetable Soup

Right, veggies roasted, time for soup. For this soup I use vegetable stock, just to keep in theme. BUT, you can totally use chicken stock too if you wish.

Tip for making Roasted Vegetable Soup

  • PanMy number 1 tip is to splash a little boiling water on the pan you roasted the veggies on and scrape off all that gorgeous flavour to add to the soup!
  • Boil – Most of the work is done, but I do recommend boiling the veggies in stock for 10-15mins, just to completely cook them through and marry the flavours together.
  • Stock – I recommend only using enough stock to just cover the vegetables in the first instance, then adjust later if you need. Much easier to thin out a soup than it is to thicken.
How do you thicken a soup 🤔– If you’ve gone a little overboard with the stock then simply simmer the soup with the lid off until it starts to thicken. In emergency cases you can also make a cornstarch slurry (1tbsp cornstarch/cornflour and 1 tbsp cold water) and thicken that way.

How to make roasted vegetable soup - 4 step by step photos

Thick Creamy Vegetable Soup

From there, just grab a hand blender and blitz it up until the vegetables are completely smooth. This will result in a thick and creamy soup, which ironically contains absolutely zero cream. I promise you won’t need it! Remember to just gradually add in the stock as needed to thin out as you blitz up the the soup.

Can you freeze this soup?

Absolutely! Soups are perfect for making ahead of time, and actually help to develop the flavours in doing so. To freeze, just completely cool then store in airtight containers. To reheat, either thaw overnight in the fridge and reheat on the stove, or you can also reheat in the microwave.

And there we have it! My vegetable soup knowledge has officially leaked 🤣

If you’re looking for more soup recipes check out my Roasted Tomato Soup, Roasted Carrot Soup, Spring Onion Soup and Roasted Butternut Squash Soup! For good use of leftover vegetables check out my Easy Cheesy Vegetable Pasta Bake! But for now let’s tuck into the full vegetable soup recipe shall we?!

overhead shot of soup in a bowl with grilled cheese and spoon garnished with fresh thyme

How to make Roasted Vegetable Soup (Full Recipe & Video)

closeup shot of scoop of soup dripping out of ladle

Roasted Vegetable Soup

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!!
5 from 6 votes
Print Pin Rate
Servings (click & slide): 6
Course: Main Course / Starter
Cuisine: American / British
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per serving: 235kcal
Cost per serving: £1 / $1


  • 30cm x 45cm (12” x 18”) Baking Tray (preferably dark or turmeric may discolour)
  • Plastic Spatula (to scrape off flavour from tray)
  • Large Pot with Lid
  • Ladle
  • Hand Blender
  • Sharp Knife & Chopping Board

Ingredients (check list):


  • 6 cups / 1.5litres Vegetable Stock, or as needed
  • 1 large Sweet Potato, peeled and diced into small chunks
  • 4 small/medium Carrots, diced into small chunks
  • 2 medium Parsnips, diced into small chunks
  • 2 medium Red Peppers, cored and diced into large chunks
  • 2 medium White Onions, peeled and quartered
  • 4 cloves of Garlic, kept in skins
  • 3 tbsp Olive Oil


  • 3/4 tsp Salt, plus more to taste
  • 3/4 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Turmeric
  • 1/4 tsp Black Pepper, plus more to taste


  • Pre heat oven to 200C/390F.
  • Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.
  • Place in the oven for 25-30mins or until lightly charred and soft. Take tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.
  • Squeeze garlic out of skins and pour everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray. Add into the pot too.
  • Add 4cups/1litre veg stock, or enough to cover the veg. Simmer for 10-15mins just to fully soften the veg and marry the flavours together.
  • Use a hand blender to blitz everything, pouring in more stock to thin out as needed. Taste test for seasoning and adjust accordingly (season well to bring out the best in this simple soup). I also usually sprinkle in an extra pinch of ground coriander/turmeric/cumin too, just work to preference!

Quick 1 min demo!


a) How much veg to use? - In total it's 1.2kg/2.6lb worth of veg AFTER being cored/peeled etc.
b) Best Vegetables to use - I've made various different mixed vegetable soups and deem this to be the best combo! You can make small subs (butternut squash for sweet potato, red onion for white, yellow for red peppers etc) but any significant changes will alter the outcome. 
c) Vegetable Size/Cooking Evenly - Make sure you dice the root veg (carrot/potato/parsnip) nice and small so it cooks at an even rate to the garlic/peppers/onion. You're looking for some light charring across the board, but not too much. Don't worry too much about cooking the veg right through (will finish cooking when boiling) but just focus on getting some nice caramelisation.
d) Serving Size - This will feed 4 hefty bowls for a main, or 6 as a starter.
e) Garnish - To garnish, I usually give individual portions a drizzle of extra virgin olive oil with a pinch of fresh thyme leaves. Totally optional though.
f) Calories - Assuming all stock is used, no garnish or sides and shared between 6.


Nutrition Facts
Roasted Vegetable Soup
Amount Per Serving
Calories 235 Calories from Fat 91
% Daily Value*
Fat 10.06g15%
Saturated Fat 1.78g9%
Trans Fat 0.003g
Polyunsaturated Fat 1.349g
Monounsaturated Fat 6.397g
Cholesterol 7mg2%
Sodium 674mg28%
Potassium 741mg21%
Carbohydrates 28.71g10%
Fiber 4.6g18%
Sugar 11.64g13%
Protein 8.23g16%
Vitamin A 12590IU252%
Vitamin C 66.1mg80%
Calcium 56mg6%
Iron 1.59mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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