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4 from 2 votes

Roasted Vegetable Soup

Whip up an incredible roasted vegetable soup with a sheet pan and a blender. This simple roasted vegetable soup recipe cooks in 35 minutes with two options: pureed soup or a thick soup with chunks of roasted vegetables.
Prep Time5 minutes
Cook Time30 minutes
Course: Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 40kcal

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

Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 654mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg