Want to eat the rainbow? Make this Roasted Vegetable Soup! It’s a budget-friendly and nourishing comfort food full of colorful roasted vegetables. Each slurp is smooth, creamy, and satisfying!
I have plenty of other vegan soups and stews to choose from, like The Best Lentil Soup, Easy Vegan Tomato Soup, and Vegan Zuppa Toscana!
I think most parents know what it feels like to feed vegetables to a picky eater… Frustrating, defeating, never-ending… I got pretty lucky with my kids, but I still had a few veggie-sneaking tactics up my sleeve!
This Roasted Vegetable Soup recipe has been a lifesaver since my kids were little. By blending a whole bunch of colorful and delicious roasted veggies with creamy white beans, vegetable broth, and simple seasonings, I can feed them (and myself) a nourishing meal that doesn’t look as healthy as a big plate of veggies.
All anyone notices are the creamy, luxurious slurps and the savory-sweet flavors in every bowl!
Why you’ll love this vegan vegetable soup
- Eat the rainbow 🌈 – Just look at those colors! The roasted sweet potatoes, bell peppers, zucchini, and cauliflower in the pot make this soup a joy to look at and eat.
- Make it your own – The vegetables in the recipe are just a suggestion. You can easily make this soup your own by roasting any vegetables you like or need to use up.
- Easy and budget-friendly – The oven takes care of most of the work in this easy veggie soup, and the humble ingredients are friendly to your wallet.
How to make roasted vegetable soup
Find the complete printable recipe with measurements below in the recipe card.
Place all of the vegetables on a baking sheet and drizzle the olive oil over top. Sprinkle with the spices, salt, and pepper, then toss to coat.
Roast the vegetables until the potatoes are tender and the other vegetables are golden. Transfer 1 to 2 cups of roasted vegetables to a bowl for serving.
Meanwhile, sauté the garlic in a large pot until fragrant. Add the remaining roasted veggies, white beans, and broth, and stir to combine.
Recipe Tip
I made this soup with only 4 cups of broth because I prefer a thicker consistency. If you like a thinner or brothier soup, add up to 5 cups of broth instead.
Puree the soup with an immersion blender or in batches in a regular high-powered blender until it’s very smooth. Simmer the blended soup in the pot, then stir in the lemon juice.
Ladle the vegetable soup into bowls and top with the reserved roasted vegetables, vegan parmesan, and freshly cracked black pepper. Serve with my Dutch Oven Bread or a sliced baguette on the side for dunking and enjoy!
Frequently asked questions
I’m a pretty big fan of roasted sweet potatoes, bell peppers, zucchini, cauliflower, and onion! This mix always delivers a great balance of flavors and a creamy, smooth texture.
Want to mix it up? Other vegetables that are perfect for roasting are butternut squash, kabocha squash, acorn squash, beets, yellow zucchini, eggplant, broccoli, tomatoes, parsnips, asparagus, carrots, pumpkin, etc.
Yes, and you don’t need to thaw them first! Just roast the frozen veggies as normal until they’re tender and crisp. This should only take about 20 to 30 minutes.
Not if you don’t want to. This soup will still be tasty if you sauté and simmer the vegetables in the pot with the broth until tender (about 20 minutes).
The white beans can be swapped with cooked red lentils, and/or you can sauté some fresh ginger alongside the garlic.
After blending the soup, feel free to add a bouquet of fresh herbs (like bay leaves, thyme, sage, rosemary, basil, etc., tied together with kitchen twine) while it’s simmering or stir in a handful of chopped leafy greens at the end.
If you like a creamier soup, stir in a drizzle of coconut milk or cashew cream before serving.
Sure. For an oil-free soup, do not toss the vegetables in oil before adding the seasonings, and sauté the garlic in a shallow layer of broth instead.
Yes, this roasted veggie soup freezes well for up to 3 months. I recommend waiting for the leftovers to cool to room temperature and storing them in a sealed freezer-safe container to keep them fresh. Thaw the soup in the fridge overnight before reheating it in the microwave or on the stove.
Roasted Vegetable Soup
Ingredients
Roasted Vegetables
- 1 medium sweet potato (12 ounces) peeled and cubed
- 1 red bell pepper seeded and chopped into 1-inch chunks
- 1 medium zucchini diced
- 1 small head cauliflower chopped into florets
- 1 medium red onion chopped into 1-inch chunks
- 2-4 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
The Rest
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 15 ounce can white beans drained and rinsed
- 4-5 cups vegetable broth
- 3 tablespoons fresh lemon juice
- 1/2 cup vegan Parmesan I used Violife shaved Parmesan
Instructions
- Preheat the oven to 400 degrees F and get out a large rimmed baking sheet (or two if your pans are small.)
- Roast the vegetables – Place all the vegetables on the baking sheet and drizzle with olive oil. Sprinkle with the spices, salt and pepper. Toss right in the pan to coat with the oil + seasonings. Roast in the oven to 30-40 minutes, until the potatoes are tender and all the other vegetables are golden. Place 1-2 cups of the vegetables in a bowl; these are for topping the soup with when you serve it.
- Meanwhile, warm the olive oil in a large pot over low-medium heat and sauté the garlic for about 1 minute, until fragrant. Now add the rest of the roasted vegetables, white beans and broth. Use 4 cups of broth for a thicker soup, or more as needed to thin it. Stir well to combine everything.
- Use an immersion blender to puree the soup until very smooth. You can also transfer in batches to a high-powered blender for a silky-smooth soup, if desired.
- Simmer for 5-10 minutes, until warm. Stir in the lemon juice. Taste; add any additional salt/pepper or spices, as desired. Serve in bowls with some extra roasted vegetables, parmesan, a twist of black pepper and crusty bread for dunking. Enjoy!
i use it daily when i’m in my courthouse.
The recipe sounds wonderful except for one thing for me. I can’t stand cumin and so many people put it in everything. If it’s a tex mex dish I can handle it, it’s supposed to be in that. So I’m trusting that the soup will be delicious without the cumin. I think it will. Thank you for sharing the recipe!
Coming back with a review, having made this soup: absolutely delicious. It is full of flavor. I used canned black-eyed peas for the white beans. Loved it! I nearly always tweak recipes after making them for the first time, but this needs no tweaks. Many thanks.
You are so welcome, Gina! Thank you for taking time to share your glowing review and feedback! I’m so glad that you love the sou. Wishing you a happy cooking!
Delicious
This sounds so delicious–rather phenomenal re flavors and nutrition, and I will make it this weekend! Thanks for sharing this recipe (will come back with a proper review after I make it).
I hope you enjoy it!
What a delicious soup, Nora, and another stellar recipe from you!
My family loved it and we will surely make it again. I doubled the recipe and used half sweet potato and half honey nut squash that I needed to use up. Also added baby spinach at the end of cooking. The spices were perfect as you suggested. Thanks so much!
HI Lorraine. I loved reading that you and your family loved the soup and its flavor! Your ingredients sound delicious! Thank you for sharing your terrific review and feedback! I appreciate you using my recipes, and wish you lots of happy cooking!
What a wonderful combination of flavors! The blended soup is so smooth and satisfying. Adding a spoonful of the reserved roasted vegetables gives more texture. After initially tasting it, I remembered I still had fresh kale in the garden. Washed and chopped a handful of it. Again, adds texture to a wonderfully flavored soup.
Hi Roger. I loved reading about your soup making experience! It sounds beautiful and delicious! Thank you for taking time to share your delicious review and positive feedback! Wishing you lots of happy cooking!
This recipe was such a delight to prepare and eat. So much goodness in one bowl.
I doubled it so I could freeze.
Hi Janice. Thank you for taking time to share your stellar review and feedback! I’m so glad that you enjoyed the soup! Having soup in the freezer is always a plus! Wishing you happy cooking!
Only thing I love more than a tasty soup recipe is one that’s super simple and foolproof. Cheap ingredients, super healthy, and a great addition to a cold weather rotation. I might play on the ingredients in the future with carrots or butternut squash%.
Hi Paul. I’m really glad that you enjoyed the soup! I also love simple and delicious! Thank you for taking time to share your positive review and feedback! Happy cooking!