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A steaming bowl of roasted vegetable soup, garnished with fresh herbs.

Quick way to grow your Perfect Roasted Vegetable Soup

This recipe provides a quick and delicious way to make roasted vegetable soup, perfect for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g Mixed vegetables (carrots, potatoes, bell peppers, onions, zucchini) chopped
  • 2 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 4 cups Vegetable broth
  • 2 tbsp Fresh parsley chopped for garnish

Equipment

  • Oven
  • Large bowl
  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and chop all your mixed vegetables into bite-sized pieces.
  2. In a large bowl, toss the chopped vegetables with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Cooking the Soup
  1. Transfer the roasted vegetables to a large pot or Dutch oven and pour in the vegetable broth.
  2. Bring the soup to a simmer over medium heat and cook for 5-10 minutes, allowing the flavors to meld.
  3. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or blend completely for a smooth soup.
Serving
  1. Ladle the hot soup into bowls and garnish with fresh parsley before serving.

Notes

For extra flavor, add a touch of smoked paprika with the other spices during roasting. If you prefer a creamier soup, stir in a splash of coconut milk or heavy cream after blending.