Hearty Roasted Vegetable Soup Recipe
There’s nothing quite as comforting as a bowl of Hearty Roasted Vegetable Soup, especially when the weather calls for something soul-warming and nourishing. This vibrant, veggie-packed soup is loaded with caramelized root vegetables, creamy beans, and leafy greens, simmered together in a savory tomato broth. It’s the perfect way to bring color and life to your table, and every spoonful is brimming with flavor, nutrition, and cozy satisfaction. Whether you’re serving it as a main course or a starter, this soup is sure to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Hearty Roasted Vegetable Soup lies in its simplicity: a handful of humble ingredients, each one bringing something special to the pot. These veggies and pantry staples come together to deliver a beautiful balance of sweetness, earthiness, and freshness.
- Carrots: Their natural sweetness intensifies as they roast, adding depth to the soup.
- Parsnips: These root veggies contribute a subtle, nutty flavor and creamy texture.
- Sweet potato: Adds creaminess and a gentle, earthy sweetness to every bite.
- Zucchini: Offers a mild taste and lovely green flecks throughout the soup.
- Red bell pepper: Brings vibrant color and a touch of sweetness.
- Yellow onion: Roasting mellows the onion, giving the broth a savory backbone.
- Garlic cloves: Roasted garlic adds a mellow, aromatic flavor that permeates the soup.
- Olive oil: Helps the vegetables caramelize perfectly in the oven.
- Dried thyme: A classic herb that layers in woodsy, fragrant notes.
- Dried rosemary: This earthy herb brings a piney, comforting aroma.
- Salt: Essential for drawing out the natural flavors of the vegetables.
- Black pepper: Adds a gentle kick and rounds out the seasoning.
- Vegetable broth: Forms the savory base of your soup; use a good-quality broth for best results.
- Canned diced tomatoes: The tomatoes (with juice) provide acidity and body to the broth.
- Tomato paste: Intensifies the tomato flavor and adds lovely richness.
- White beans: Creamy beans make the soup extra hearty and add protein.
- Kale or spinach: A handful of greens for color, nutrients, and extra freshness.
- Lemon juice: Brightens everything up with a pop of acidity at the end.
- Chopped parsley: Optional, but it makes a beautiful and fresh garnish.
How to Make Hearty Roasted Vegetable Soup
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 425°F. On a large baking sheet, toss the carrots, parsnips, sweet potato, zucchini, bell pepper, onion, and garlic with a generous drizzle of olive oil. Sprinkle on the dried thyme, rosemary, salt, and pepper. Spread everything into an even layer so the veggies can caramelize beautifully. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden, tender, and just starting to crisp at the edges. This roasting step is key to building the deep, irresistible flavor that sets Hearty Roasted Vegetable Soup apart from the rest.
Step 2: Build the Broth
Once your vegetables are roasted and smelling amazing, transfer them to a large soup pot. Add the vegetable broth, canned diced tomatoes (with their juice), and tomato paste. Stir well to combine and bring everything to a gentle simmer over medium heat. This is when the flavors start mingling, and the soup takes on its rich, inviting color.
Step 3: Add Beans and Simmer
After the soup has come to a simmer, stir in the drained and rinsed white beans. Let the pot simmer for another 10 minutes. The beans will soak up all those savory flavors, making the soup even more filling and satisfying. If you love a creamier soup, you can mash a few beans against the side of the pot and stir them back in.
Step 4: Stir in the Greens
Now, sprinkle in your chopped kale or spinach. Let the greens cook for just 2 to 3 minutes, until they wilt and become tender but still vibrant. This final flourish of green adds freshness and a nutritional boost, making the Hearty Roasted Vegetable Soup as beautiful as it is delicious.
Step 5: Finish and Season
Take the pot off the heat and stir in the lemon juice for a bright, tangy finish. Taste and adjust the seasoning with more salt or pepper if needed. Serve the soup warm, and if you like, top each bowl with a sprinkle of chopped parsley for freshness and color.
How to Serve Hearty Roasted Vegetable Soup
Garnishes
For the finishing touch, scatter a handful of freshly chopped parsley over each bowl of Hearty Roasted Vegetable Soup. If you’re feeling extra fancy, a swirl of good olive oil or a sprinkle of vegan parmesan can add even more flavor and flair. Cracked black pepper or a pinch of red pepper flakes are great if you want a little extra heat.
Side Dishes
Pair this soup with a crusty loaf of sourdough, warm baguette, or a seeded whole grain roll to soak up every drop of broth. For something heartier, try a side of roasted potatoes, a simple green salad with lemon vinaigrette, or even a scoop of cooked grains like quinoa stirred into the soup itself.
Creative Ways to Present
Transform your Hearty Roasted Vegetable Soup into a showstopper by serving it in rustic bread bowls, or ladle it into small mugs for a cozy appetizer at a dinner party. For a playful twist, top each bowl with crunchy roasted chickpeas or a dollop of vegan pesto. You can even blend part of the soup for a creamy base and swirl in some of the chunky vegetables for a beautiful, layered presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Roasted Vegetable Soup will keep beautifully in the fridge for up to 4 days. Let the soup cool to room temperature, then transfer it to an airtight container. The flavors deepen and meld as it sits, making the leftovers even better the next day.
Freezing
This soup is ideal for batch cooking and freezes like a dream! Pour cooled soup into freezer-safe containers, leaving a little space for expansion. It will keep for up to 3 months. For convenience, freeze in individual portions so you can thaw just what you need.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If reheating from frozen, thaw overnight in the fridge or use the defrost function on your microwave. Add a splash of broth or water if the soup has thickened up, and adjust seasoning as desired before serving.
FAQs
Can I use different vegetables in this soup?
Absolutely! The beauty of Hearty Roasted Vegetable Soup is its flexibility. Swap in butternut squash, potatoes, turnips, or any other roastable veggie you love. Just keep the proportions similar for best results.
How do I make the soup creamier?
If you prefer a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or transfer a couple of cups to a regular blender and puree before stirring back in. You can also stir in a splash of coconut milk or cashew cream for extra richness.
Is Hearty Roasted Vegetable Soup gluten-free?
Yes! This recipe is naturally gluten-free as long as your vegetable broth is certified gluten-free. It’s also vegan and full of plant-based goodness, making it a crowd-pleaser for all diets.
Can I add pasta or grains to make it more filling?
Definitely. Stir in cooked pasta, rice, farro, or quinoa to make your soup extra hearty. Just add them towards the end so they don’t become too soft during reheating.
What’s the best way to brighten up the flavor?
A squeeze of fresh lemon juice at the end does wonders for brightening the flavors of Hearty Roasted Vegetable Soup. You can also add a splash of vinegar or a sprinkle of fresh herbs for an extra pop.
Final Thoughts
If you’re searching for a cozy, nourishing meal that brings comfort with every spoonful, you can’t go wrong with this Hearty Roasted Vegetable Soup. It’s a celebration of simple ingredients and delicious flavors that just might become a new favorite in your home. Gather your veggies, get roasting, and treat yourself to a bowl of pure, wholesome goodness!
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Hearty Roasted Vegetable Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Hearty Roasted Vegetable Soup is a comforting, nutrient-packed meal perfect for fall and winter. Featuring a variety of roasted root vegetables, tender white beans, and vibrant greens simmered to perfection, this vegan and gluten-free soup offers a rich depth of flavor with minimal effort. It can be served chunky or blended for creaminess and is easily customized with added grains or pasta for a heartier dish.
Ingredients
Roasted Vegetables
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup Base
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 tablespoon tomato paste
Additions
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup chopped kale or spinach
- 1 tablespoon lemon juice
- Chopped parsley for garnish (optional)
Instructions
- Prepare and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the carrots, parsnips, sweet potato, zucchini, red bell pepper, yellow onion, and garlic cloves with olive oil, dried thyme, dried rosemary, salt, and black pepper. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- Combine Soup Ingredients: Transfer the roasted vegetables to a large pot. Add the vegetable broth, diced tomatoes with their juice, and tomato paste. Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 5 minutes.
- Add Beans and Simmer: Stir in the drained and rinsed white beans. Continue simmering for an additional 10 minutes to heat the beans thoroughly and develop the soup’s flavor.
- Add Greens and Finish: Stir in your choice of chopped kale or spinach and cook for 2-3 minutes until the greens are wilted and tender. Remove the pot from heat and stir in the lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm. For a creamier texture, partially blend the soup before adding the greens.
Notes
- You can partially blend the soup for a creamier texture or leave it chunky based on your preference.
- Add cooked pasta or grains like quinoa or rice to make the soup heartier.
- This soup freezes well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
