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overhead view of a bowl of roasted vegetable soup topped with roasted vegetables with a piece of bread on the side.
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5 stars (6 ratings)

Roasted Vegetable Soup

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!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 242kcal
Author: Nora Taylor

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
US Customary - Metric

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!

Nutrition

Serving: 1of 6 servings | Calories: 242kcal | Carbohydrates: 36g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 335mg | Potassium: 858mg | Fiber: 9g | Sugar: 6g | Vitamin A: 6205IU | Vitamin C: 59mg | Calcium: 109mg | Iron: 4mg