Whip up an incredible roasted vegetable soup with a sheet pan and a blender. This simple roasted vegetable soup recipe cooks in 30 minutes with two options: pureed soup or a thick soup with chunks of roasted vegetables.
I love soup regardless of the season. And Arizona is experiencing a lot of rain this year, so the soup is definitely on! Roasted vegetable soup is a quick and easy soup roasted in the oven and blended partially or entirely, depending on your preference. And this roasted vegetable soup recipe freezes well for leftovers if you have any.
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Whenever I shop at the store or the farmer's market, I'm always looking for fresh, in-season vegetables for freshness and price. Shopping in season is much more economical. Sometimes, I even get lucky and find deals on vegetables that aren't typically inexpensive this time of year.
In Arizona, we have a great program called Borderlands Produce Rescue,Each produce season, from November through August, our organization partners with 30+ non-profits or community groups to host Saturday market locations. At each of our Borderlands P.O.W.W.O.W. event supporters are able to make a cash contribution of at least $15 to support our non-profit, and as a thank you, take home up to 70 pounds of rescued produce. Anyone can participate!
Roasted Vegetable Soup Ingredients
- Zucchini: Zucchini is lovely this time of year in Arizona, and it was 2 for the price of one, which is always a bonus.
- Orange Bell Pepper: Orange bell peppers give the soup a vibrant color.
- Yellow Bell Pepper: Yellow bell peppers are also sweet and beautifully colored.
- Red Bell Pepper:
- White Onion:
- Tri-Colored Grape Tomatoes:
- Plant Milk: I used oat milk, but any unsweetened, unflavored plant milk works well. I buy sugar-free oat milk.
- Vegetable Broth: I buy organic vegetable broth at Costco in bulk because I use it so often.
- Red Pepper Flakes: Red pepper flakes give the soup a little kick but also enhance the flavors in the soup recipe.
- Italian Seasoning: Italian seasoning is an aromatic mix of oregano, basil, thyme, rosemary, and marjoram bringing Italian flavor to various dishes. Italian seasoning can be simple or complex, depending on who you ask.
- Garlic: I always recommend using fresh garlic cloves whenever possible. I often buy garlic in bulk, clean it up, separate the cloves, and freeze it in small baggies, so I have it available all year round.
- Cumin: Cumin gives the soup an aromatic warmth to the roasted vegetable soup.
Roasted Vegetable Soup Ingredient Substitutions
- Choose all zucchini or all summer squash or your favorite squash.
- I also like to use baby bell peppers instead of large bell peppers, but today, all three colors ere sold in a bag together at a great price.
- Yellow onions often replace white onions in recipes. However, choose red onions if you want a more prominent onion flavor. Or shallots are great if you want less onion flavor.
- Cherry tomatoes are similar in size to grape tomatoes.
- Any unsweetened, unflavored plant milk works for this roasted vegetable soup recipe.
- Try using Yondu combined with water as a way to reduce costs. Or, buy vegetable broth in bulk at Costco or another retail outlet.
- If you are sensitive to spice, skip the red pepper flakes. Or, if you don't have red pepper flakes, swap them out for cayenne pepper. However, cayenne is more potent than red pepper flakes, so reduce the amount by half.
- Make your Italian seasoning blend by combining 1 teaspoon of dried basil, 2 teaspoons of dried oregano, 1 teaspoon of dried rosemary, two teaspoons of dried parsley, 1 teaspoon of dried thyme, red chili flake, and 1 teaspoon of garlic powder
- For a fresh garlic substitute, try garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- Use coriander in place of cumin.
How to Make Roasted Vegetable Soup
First, preheat an oven to 425 degrees and prepare a baking sheet with parchment paper or a silicone baking mat. This prevents the vegetables from sticking without using any oil or cooking spray.
Make sure the vegetables are in a single layer, not overlapping. Then, season with Italian seasoning, cumin, and red pepper flakes.
Roast for 30 minutes, and remove from the oven.
Next, add the vegetable broth and the plant milk to a high-speed blender. Add half of the roasted vegetables to the blender for a chunkier soup, or add all the roasted vegetables for a completely pureed soup.
My blender heats the soup while it blends; however, if your blender does not have this function, could you transfer the blended soup to a pan to reheat? Add the remaining roasted vegetables if serving the chunky soup option.
Serving Suggestions
Whenever I make soup, I always serve it with crusty bread. But I also like serving large salads, such as Mediterranean Salad with Chickpeas, Italian Chopped Salad, or Israeli Salad.
I also like to garnish this roasted vegetable soup recipe with raw chopped bell peppers, green onions, and a little parsley.
If you like it a little spicy, consider using fresh ground peppers, or if you like it extra spicy, add some more red pepper flakes or a drizzle of Sriracha.
Recipe FAQs
By roasting the vegetables, you gain flavor that boiling 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 flavors of the spices too.
The first is to caramelize the vegetables in your soup pot or in the oven to sweeten them and condense their juices. Next, add plenty of aromatics to the pot — herbs, spices, garlic, onions, and the like — and let everything simmer for a long time to blend the flavors.
Blending plant milk into a sauce or broth adds a bit of richness, but it also rounds out the flavors that are already there, softening anything too harsh.
Tips
- Cut the vegetables into similar sizes so they roast evenly.
- Use a silicone baking mat or parchment paper to minimize sticking and to make clean-up easier.
- Always preheat the oven before cooking the vegetables.
- Choose unflavored, unsweetened plant milk.
- Add half the roasted vegetables for a pureed soup, or reserve half the vegetables for a chunkier soup.
- I love Souper Cubes for freezing soups for leftovers or double the recipe if you meal prep.
- Freeze soup for up to 3 months. I also suggest thawing entirely before reheating.
- Refrain from garnishing the roasted vegetable soup until serving. Do not freeze with garnish.
Try this roasted vegetable soup for its rich flavors and incredible taste. Choose it to puree the soup or serve it with chunks of roasted vegetables.
Soup Lovers, Check Out These Vegan Soup Recipes
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📖 Recipe
Roasted Vegetable Soup
Ingredients
- 2 Zucchinis, cut into slices and then cut in halves
- 2 Summer Squash, cut into slices and then cut into halves
- 1 White onion, cut in half, then into slivers
- 1 Red bell pepper, cut into similar sizes to the squash and onions Reserve a slice to dice for the garnish.
- 1 Yellow bell pepper, cut into similar sizes to the squash and onions Reserve a slice to dice for the garnish.
- 1 Orange bell pepper, cut into similar sizes to the squash and onions Reserve a slice to dice for the garnish.
- 3 cloves Garlic, minced
- 1 pint Grape tomatoes, leave whole Do not slice.
- 2 Tablespoons Italian Seasoning
- 2 teaspoons Cumin
- 1 teaspoon Red pepper flakes
- 4 cups Vegetable Broth
- 1 cup Oat milk or any unsweetened, unflavored plant milk
Garnishes (Optional)
- Reserved bell peppers, diced
- ¼ Green Onions, sliced thin
- 2 Tablespoons Parsley, chopped
Instructions
- Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper or a silicone mat.
- Cut vegetables into similar sizes so they cook evenly. Leave the tomatoes whole.
- Place vegetables onto the baking sheet in a single layer.
- Season with garlic, Italian seasoning, cumin, and red pepper flakes.
- Roast for 30 minutes.
- Put vegetable broth and plant milk in a large blender cup.
- Transfer half the roasted vegetables to the blender and reserve the rest for a chunky soup.
- Or, add all roasted vegetables for a pureed soup.
- If using a smaller blender, batch blend and transfer blended soup to a pan to heat.
- Transfer blended soup to a pan to heat if your blender does not have a heating element.
- Garnish with reserved diced bel peppers, green onions, and parsley.
Notes
- Cut the vegetables into similar sizes so they roast evenly.
- Use a silicone baking mat or parchment paper to minimize sticking and to make clean-up easier.
- Always preheat the oven before cooking the vegetables.
- Choose unflavored, unsweetened plant milk.
- Add half the roasted vegetables for a pureed soup, or reserve half the vegetables for a chunkier soup.
- I love Souper Cubes for freezing soups for leftovers or double the recipe if you meal prep.
- Freeze soup for up to 3 months. I also suggest thawing entirely before reheating.
- Refrain from garnishing the roasted vegetable soup until serving. Do not freeze with garnish.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Deb Z
What more can I say but YUM! Thank you!
Kathy Carmichael
Hi Deb, I'm so happy you liked the roasted vegetable soup. Thanks for your feedback.