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Hearty Dinners/ Lunch

Roasted Vegetable Soup

March 22, 2020 (Last Updated: October 3, 2023) 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!

As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!

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 🤣

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!!
4.86 from 14 votes
Print Pin Rate
Servings (click & slide): 6
Course: Main Course / Starter
Cuisine: American / British
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories per serving: 235kcal
Cost per serving: £1 / $1

Equipment:

  • 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):

Veg

  • 6 cups / 1.5litres Vegetable Stock, or as needed
  • 1 large Sweet Potato, peeled and diced into small chunks (1 large unpeeled sweet potato is ~1lb/500g)
  • 4 small/medium Carrots, diced into small chunks (approx 9oz/250g)
  • 2 medium Parsnips, diced into small chunks (approx 5oz/150g)
  • 2 medium Red Peppers, cored and diced into large chunks (approx 12oz/350g before cored)
  • 2 small/medium White Onions, peeled and quartered (approx 9oz/250g before peeled)
  • 4 cloves of Garlic, kept in skins
  • 3 tbsp Olive Oil

Seasoning

  • 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

Instructions:

  • 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 fork tender. Take the tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.
  • Squeeze garlic out of skins and add 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, then add that in too.
  • Add 5cups/1.25litres veg stock and simmer with the lid on for 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 it out to your desired consistency. Taste test for seasoning and adjust accordingly then serve up and enjoy!

Quick 1 min demo!

Notes:

a) How much veg to use? - In total it's around 1.3kg/2.8lb 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.

Your Private Notes:

Nutrition:

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.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For good use of leftover vegetables check out my Easy Cheesy Vegetable Pasta Bake!

If you’re after more similar recipes check out these beauties:

Hearty Soup Recipes


If you loved this Vegetable Soup Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

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Recipe Rating




37 Comments

  • Reply
    Carin Marais
    April 9, 2024 at 1:41 pm

    5 stars
    I love this recipe. It is so delicious and easy to make. We had loadshedding and had no electricity so I could not roast the vegetables in the oven, but the rainy cold weather begged for soup, so I improvised. I fried the vegetables in a skillet on gas. It was delicious. My husband doesn’t eat onions so I fried it separately and just added it after mashing the vegetables. I also added some leftover chicken. My oh my, it was delicious, the texture of the onion rings and chicken elevated the soup to a next level.

    • Reply
      Chris Collins
      April 9, 2024 at 2:02 pm

      So pleased to hear this went down well, Carin! Thanks so much for the review 🙂 C.

  • Reply
    Tennessee Randall
    March 11, 2024 at 7:20 pm

    5 stars
    My go to recipe for soup! So much flavour and it always turns out beautifully! Even my dad who is an avid meat eater clears the bowl!

  • Reply
    Kelly
    December 11, 2023 at 1:24 am

    Thinking about making this recipe this week, and I was wondering what your thoughts would be on adding Cannellini beans for added protein and fiber. I usually do this in place of heavy creams in creamy soups, however since this doesn’t show any, do you think it would be too thick/much?

    • Reply
      Chris Collins
      December 12, 2023 at 2:21 pm

      They’d definitely thicken the soup a fair bit, but you can always thin it out with more stock as needed. Hope it goes down well 🙂 C.

  • Reply
    MB
    October 9, 2023 at 7:06 pm

    3 stars
    I wasn’t impressed with this soup. I’m not sure the cumin was a good spice here. I also felt the parsnip was too strong. But since I made it I wasn’t going to waste it. I added cream to the soup and in my bowl, a splash of red wine vinegar to wake it up.

    • Reply
      Chris Collins
      October 10, 2023 at 5:57 pm

      Sorry to hear this wasn’t quite to your liking! I’m sure with a few adjustments in the future you’ll be able to make it your own 🙂 C.

  • Reply
    Tabatha
    May 18, 2023 at 3:46 am

    Wow, the best soup I’ve ever made, so delicious, I added pumpkin and it gave it texture. Thank you for sharing

    • Reply
      Chris Collins
      May 18, 2023 at 10:32 am

      So great to hear, Tabatha! Love the idea of pumpkin. Thanks for the review 🙂 C.

  • Reply
    Susan
    April 7, 2023 at 4:26 pm

    5 stars
    This soup is amazing! Loved it.

    • Reply
      Chris Collins
      April 9, 2023 at 6:17 pm

      Thanks for the review, Susan! C.

  • Reply
    Stefanie
    February 24, 2023 at 6:02 pm

    Made it as an entree for Christmas, my mom went nuts over it (she is a huge soup lover)! Soo simple but VERY delicious!

    • Reply
      Chris Collins
      February 26, 2023 at 10:50 am

      Ah that’s so great to hear, Stefanie! Great to hear it went down well. C.

  • Reply
    Jenny
    February 18, 2023 at 5:43 am

    5 stars
    This soup was amazing! Loved how you could taste the flavour of the roasted veges. My family loved it. Definitely adding to my recipe collection. THANKYOU SO MUCH

    • Reply
      Chris Collins
      February 19, 2023 at 2:32 pm

      Ah that’s so great to hear, Jenny! Thanks so much for stopping back for a review 🙂 C.

  • Reply
    Tennessee Randall
    December 30, 2022 at 6:16 pm

    5 stars
    Didn’t have carrots or peppers so used more sweet potatoes and parsnips, kept everything else the same and it turned out amazing! The soup was really thick and creamy, perfect consistency and didn’t need to add any thickener! Will definitely make again

    • Reply
      Chris Collins
      December 31, 2022 at 1:17 am

      Great to hear this worked out well! Thanks so much for the review! C.

  • Reply
    Holly
    December 7, 2022 at 3:06 am

    Hi! We really enjoyed the flavor of this soup, although we had difficulty getting it to the correct consistency (it was still a bit lumpy and all of the veggies weren’t fully puréed even after using the hand mixer). Any tips to make this better for the next time? Thank you!

    • Reply
      Chris Collins
      December 7, 2022 at 3:40 pm

      Hey Holly! It sounds like the veg may not have been soft enough, in which case I’d recommend just simmering until they’re super soft before blending. C.

  • Reply
    Vivian
    November 5, 2022 at 2:52 am

    5 stars
    So nice to find a well spiced recipe, it tastes really great!

    • Reply
      Chris Collins
      November 5, 2022 at 12:24 pm

      Thanks for the review, Vivian 🙂 C.

  • Reply
    Marie Courtney
    August 23, 2022 at 2:01 pm

    5 stars
    Wonderful recipe. The spices just take it to the next level. Got my second pot in two weeks in the oven now. Thanks for sharing.

    • Reply
      Chris Collins
      August 23, 2022 at 5:59 pm

      So glad to hear this went down well, Marie! Thanks for popping back for a review 🙂 C.

  • Reply
    Lyla Spiegler
    July 31, 2022 at 8:42 pm

    Very good post. I certainly love this site. Thanks!

    • Reply
      Chris Collins
      August 1, 2022 at 10:08 am

      Thanks, Lyla! 🙂

  • Reply
    Lee
    October 26, 2020 at 3:47 pm

    5 stars
    Recently turned vegetarian and have been looking for simple but tasty recipes, OMG this soup is lovely, so good I’ve made it twice and taken some for my mum, thankyou

    • Reply
      Chris Collins
      October 26, 2020 at 8:24 pm

      That’s awesome to hear! So glad it went down well. Thanks so much for popping back for a review 🙂

  • Reply
    Aimee Mars
    March 23, 2020 at 12:30 am

    5 stars
    Okay, parsnips have always been a vegetable I’ve struggled with, but this soup looks and sounds AMAZING!! I have to try it and think this could be the recipe that changes my mind.

    • Reply
      Chris Collins
      March 23, 2020 at 10:33 am

      I definitely think it will be too 🙂

  • Reply
    Pamela
    March 23, 2020 at 12:23 am

    5 stars
    This is such a great gardeners soup to make! May I suggest doubling the recipe to freeze a batch for later on? YUM!

    • Reply
      Chris Collins
      March 23, 2020 at 10:32 am

      Absolutely! SO good for batch cooking!

  • Reply
    Cathleen @ A Taste of Madness
    March 22, 2020 at 10:34 pm

    5 stars
    Oh wow, I love the colour of this soup!! Definitely will be making this soon for when I want a comfort meal!!

    • Reply
      Chris Collins
      March 23, 2020 at 10:32 am

      Enjoy!!

  • Reply
    Sapana
    March 22, 2020 at 10:32 pm

    5 stars
    I love how flavorful this soup is — especially after roasting all the vegetables. So simple and delicious.

    • Reply
      Chris Collins
      March 23, 2020 at 10:32 am

      Sure is! Thanks Sapana 🙂

  • Reply
    SHANIKA
    March 22, 2020 at 10:22 pm

    5 stars
    I love a good soup recipe and this roasted veggie soup looks so creamy and such a healthy option, including the addition of turmeric.

    • Reply
      Chris Collins
      March 23, 2020 at 10:32 am

      Thank you! Turmeric is a game changer in this!

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