Roasted Vegetable Soup (Printable)

Velvety soup made from oven-roasted seasonal vegetables, bringing out natural sweetness and depth of flavor.

# What You'll Need:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 zucchini, chopped
05 - 1 red onion, peeled and quartered
06 - 2 cloves garlic, peeled
07 - 2 tablespoons olive oil

→ Broth & Seasoning

08 - 4 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - ½ teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra virgin olive oil for drizzling
15 - Croutons or toasted seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange carrots, sweet potato, red bell pepper, zucchini, red onion, and garlic on the baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt, pepper, thyme, rosemary, and smoked paprika.
03 - Roast vegetables for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes to allow flavors to meld.
05 - Blend using an immersion blender until silky smooth, or carefully transfer in batches to a countertop blender. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with parsley, a drizzle of olive oil, and croutons or toasted seeds if desired.

# Expert Tips:

01 -
  • The roasting step concentrates natural sugars and creates a depth of flavor that simmered soups can't touch, making it feel indulgent without any heavy ingredients.
  • It's genuinely simple enough to throw together on a weeknight but impressive enough to serve when you have guests, and nobody needs to know it took just an hour.
02 -
  • Don't skip the parchment paper or skip tossing the vegetables halfway through—one lazy shortcut and you'll have vegetables that brown unevenly and stick to the pan, which is annoying enough that you'll remember it next time.
  • Immersion blenders are your friend here; countertop blenders create unnecessary splashing and require more cleanup, and life is too short for both hot soup splatters and extra dishes.
03 -
  • Don't be afraid to let the vegetables get genuinely golden and slightly darkened at the edges—this is where the magic happens, and pale roasted vegetables will taste like sad school lunch.
  • If your blender struggles or your soup feels chunky, you can always press it through a fine-mesh sieve, though I've never needed to and I don't think you will either.
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