What are the best vegetables to use in a roasted vegetable soup?

You have a lot of flexibility, but some standout choices are sweet potatoes, bell peppers, zucchini, cauliflower, and onion — they roast beautifully, caramelize well, and blend into a creamy texture. Using a mix of root vegetables and softer veggies helps you get both deep flavor and smooth consistency.

Can I skip roasting and just simmer the vegetables for the soup?

Yes — you can simply simmer chopped vegetables in broth, but roasting them first gives you richer flavor thanks to caramelization and browning that you won’t get with boiling alone. If you want the easiest route, simmering works, but you’ll be giving up a bit of taste depth.

How long will this roasted vegetable soup last in the fridge or freezer?

In the fridge, the soup can stay safely for about 3–4 days when stored in a sealed container. For longer storage, freeze portions in freezer-safe containers; it will keep well for up to 2–3 months and still taste good after thawing and reheating.

How can I make the soup creamier without using dairy?

To get a creamy texture while keeping it dairy-free, blend in ingredients like white beans or cashews, or roast starchy vegetables such as sweet potato or butternut squash. You can also stir in a splash of coconut milk just before serving for richness without milk.

Roasted Vegetable Soup – 5 Comforting Reasons You’ll Love It

Description

A cozy, comforting roasted vegetable soup made with caramelized vegetables blended into a silky, golden broth. Simple, healthy, and full of flavor for any season.

Ingredients

Scale

2 large carrots, peeled and sliced
1 red bell pepper, chopped
1 zucchini, sliced
1 small sweet potato, peeled and cubed
1 yellow onion, roughly chopped
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon dried thyme
4 cups vegetable broth
1 tablespoon tomato paste
Optional: ½ cup coconut milk or 1 cup cooked white beans

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F.
Spread vegetables and garlic on a baking sheet and toss with olive oil, salt, pepper, paprika, and thyme.
Roast for 25–30 minutes until golden and caramelized.
In a pot, heat a bit of olive oil, add roasted vegetables and tomato paste, and stir.
Pour in broth and simmer for 10 minutes.
Blend the soup until smooth or leave chunks for texture.
Add coconut milk or beans for creaminess, taste and adjust seasoning.
Serve hot, garnished with herbs and olive oil drizzle.

Notes

Store in airtight containers for up to 4 days.
Freeze portions for up to 3 months.
Reheat gently and add broth if too thick.
Perfect for meal prep or cozy dinners.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting
Cuisine: American