Okay, flavor adventurers, gather ’round! I’m about to let you in on a secret: my go-to recipe for roasted vegetable soup. This isn’t your grandma’s bland veggie broth; this is a flavor explosion that’ll have you craving vegetables (yes, really!). I first tasted a version of this years ago, but it lacked the oomph, the boldness I crave.

So, I did what any self-respecting Cuba Queen would do: I tweaked it, tested it, and turned it into a masterpiece. I knew I’d nailed it when my neighbor, who swears she hates vegetables, devoured two bowls and asked for the recipe. That’s when I knew this roasted vegetable soup was something special.

This roasted vegetable soup represents everything Cuba Queen stands for: bold flavors, unapologetic deliciousness, and turning the ordinary into something extraordinary. Trust me, this recipe is about to become your new best friend. Get ready to transform your kitchen into a culinary playground, because we’re diving headfirst into the world of roasted vegetable soup! Get ready for your new weeknight favorite.

INGREDIENTS You Need for This:

This simple roasted vegetable soup ingredient list is SHORT but mighty! It’s all about maximizing flavor with simple, high-quality ingredients. We aren’t messing around!

1 large onion, roughly chopped: Yellow or white works perfectly. The secret is to get a good char on them during roasting!
2 red bell peppers, roughly chopped: Roasting brings out their natural sweetness. Don’t skimp!
3 carrots, roughly chopped: For a touch of sweetness and that classic soup vibe.
4 celery stalks, roughly chopped: Adds a savory depth that balances the sweetness.
4 cloves garlic, minced: Because no good soup is complete without garlic!
1 large zucchini, roughly chopped: Adds a mild flavor and creamy texture.
1 (28 ounce) can crushed tomatoes: High-quality crushed tomatoes are key! Splurge on the good stuff.
6 cups vegetable broth: I prefer low-sodium so I can control the salt.
2 tablespoons olive oil: For roasting those veggies to perfection.
1 teaspoon dried oregano: A classic flavor that complements the vegetables beautifully.
1/2 teaspoon dried basil: Adds a hint of sweetness and aroma.
Salt and pepper to taste: Don’t be shy! Season generously.
Optional: Red pepper flakes: For a kick of heat!
Optional: Fresh parsley, chopped: For garnish and freshness.

You’ll find the best ingredients for making this flavor-packed roasted vegetable soup at your local farmer’s market or a good quality grocery store. Look for vibrant colors and fresh smells. The fresher the ingredients, the better the flavor! You can also try different vegetables if you’re feeling adventurous!

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get cooking! Don’t stress, your roasted vegetable soup is going to be incredible. I’ve broken down each step to make it super easy.

Preheat your oven to 400°F (200°C). This is the magic temperature for getting that perfect roasted flavor.
Chop all the vegetables: Rough chopping is fine – we’re going to blend it later anyway! No need to be perfect!
Toss the vegetables with olive oil, oregano, basil, salt, and pepper: Make sure everything is evenly coated. This is where the flavor party starts!
Spread the vegetables in a single layer on a large baking sheet: Don’t overcrowd the pan, or they’ll steam instead of roast.
Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized: Keep an eye on them and stir halfway through. Pro tip for delicious roasted vegetable soup perfection: a little char is good!
Remove from the oven and let cool slightly: Just enough so you don’t burn yourself!
Transfer the roasted vegetables to a large pot or Dutch oven: Scrape up all those delicious roasted bits from the baking sheet – that’s where the real flavor is!
Add the crushed tomatoes and vegetable broth: Stir to combine.
Bring to a simmer over medium heat: Let it bubble gently for about 15 minutes to let the flavors meld together.
Use an immersion blender to blend the soup until smooth: If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
Taste and adjust seasonings as needed: Add more salt, pepper, or red pepper flakes to your liking.
Simmer for another 5-10 minutes: This helps the flavors deepen even more. This is where your roasted vegetable soup transforms into pure magic!

Here’s where most people mess up their roasted vegetable soup – they don’t roast the vegetables long enough! Don’t be afraid to let them get a little color. While your roasted vegetable soup is simmering, grab your camera – this is Instagram gold! You can also try this Tortellini Vegetable Soup for another spin on veggie soup.

PRESENTATION:

Presentation is everything, my friends! This healthy roasted vegetable soup deserves to be served with style. People absolutely lose their minds when I serve this roasted vegetable soup at dinner parties!

For maximum impact, ladle the roasted vegetable soup into bowls and garnish with a swirl of cream (or coconut cream for a vegan option) and a sprinkle of fresh parsley. A drizzle of olive oil also adds a touch of elegance.

Bold pairing suggestions? Grilled cheese croutons! Seriously, trust me on this one. They add a fun texture and cheesy flavor that complements the roasted vegetable soup perfectly. A side of crusty bread for dipping is always a good idea too.

This easy roasted vegetable soup absolutely slays at dinner parties! It’s also perfect for a cozy night in or a healthy lunch. You can even serve it cold as a gazpacho in the summer.

For an Instagram-worthy plating technique, try layering the soup in a glass bowl with different toppings, like roasted chickpeas, toasted nuts, and a dollop of pesto. The colors and textures will be stunning.

Got leftovers? Turn them into a delicious pasta sauce! Just toss with your favorite pasta and a sprinkle of Parmesan cheese. For another great recipe to try, here is my Creamy Reuben Soup.

FAQs:

Got questions? I’ve got answers! I’ve been making this roasted vegetable soup for years and have encountered just about every cooking challenge imaginable. Here are some common concerns and my best solutions.

Can I make this roasted vegetable soup spicier? Absolutely! Add a pinch or two of red pepper flakes to the vegetables before roasting, or stir in a dash of your favorite hot sauce after blending. You can also roast a jalapeño with the other vegetables for extra heat!
What if I don’t have X ingredient for my roasted vegetable soup? Don’t sweat it! This recipe is very flexible. Feel free to substitute other vegetables you have on hand, like sweet potatoes, butternut squash, or broccoli. Just adjust the roasting time accordingly.
How do I know when my roasted vegetable soup is perfectly done? The vegetables should be tender and slightly caramelized. The soup should be smooth and creamy, with a rich, roasted flavor. Trust your taste buds!
Can I freeze this roasted vegetable soup? Yes! Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this roasted vegetable soup vegan? Yes, it is! Just make sure you use vegetable broth instead of chicken broth. You can also use coconut cream instead of regular cream for garnish.
Can I add protein to this roasted vegetable soup? Absolutely! Roasted chickpeas, lentils, or white beans are all great options. You can also add shredded chicken or sausage for a heartier meal.
How can I make this roasted vegetable soup creamier? Add a splash of heavy cream or coconut cream after blending. You can also add a tablespoon or two of butter or olive oil for extra richness. For some extra reading, try this link: Roasted Root Vegetable Soup (Vegan GF) – Nourishing Amy
My roasted vegetable soup tastes bland. What did I do wrong? Don’t be afraid to season generously with salt and pepper! Also, make sure you’re roasting the vegetables long enough to develop their flavor. A squeeze of lemon juice or a splash of balsamic vinegar can also brighten up the flavor.

I love hearing from my community about how they customize this roasted vegetable soup recipe. It’s amazing to see how creative everyone gets! This is the perfect meal on a cold day.

CONCLUSION:

This creamy roasted vegetable soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a passion for turning everyday meals into celebrations. This isn’t just soup; it’s a flavor adventure!

Here are My roasted vegetable soup Power Tips:

Roast those veggies until they are caramelized! This is where the flavor magic happens.
Don’t be afraid to experiment with different vegetables! The possibilities are endless.
Season generously! Salt and pepper are your friends.

I’ve created tons of variations of this roasted vegetable soup over the years. Some of my favorites include:

Spicy roasted vegetable soup with chorizo: Adds a smoky, savory kick.
Creamy roasted tomato soup with basil: A classic combination that never disappoints.
Roasted butternut squash soup with ginger and coconut milk: A sweet and spicy delight.

The spicy version always gets the biggest reactions – people can’t get enough of that smoky heat! But seriously, you have to try this Creamy Roasted Vegetable Soup | Craving Something Healthy and see how your flavor palette changes! If you enjoy this recipe, you may enjoy my Cheddar Garlic Herb Potato Soup recipe!

I’m confident that you can make this hearty roasted vegetable soup your signature dish. It’s easy to customize, incredibly flavorful, and always a crowd-pleaser. I have no doubts you will make the perfect homemade roasted vegetable soup!

So, go forth and create some roasted vegetable soup memories! Don’t forget to share your results with me – I can’t wait to see what you come up with. Also, give this Roasted Vegetable Soup – Nicky’s Kitchen Sanctuary a shot and tell me what you think. Remember, cooking is an adventure, so embrace the journey and have fun!

roasted vegetable soup

Print Recipe

This Roasted Vegetable Soup is packed with flavor from caramelized vegetables like carrots, bell peppers, and onions. It’s a healthy and comforting meal perfect for chilly days.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 large onion, chopped
2 carrots, chopped
2 bell peppers (any color), chopped
4 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
4 cups vegetable broth
1 (28 ounce) can crushed tomatoes
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Optional: Fresh basil for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Toss the onion, carrots, bell peppers, garlic, zucchini, and yellow squash with olive oil, thyme, rosemary, salt, and pepper on a baking sheet.
Roast for 30-40 minutes, or until vegetables are tender and slightly browned.
Transfer the roasted vegetables to a large pot or Dutch oven.
Add vegetable broth and crushed tomatoes. Bring to a simmer.
Simmer for 15 minutes to allow flavors to meld.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
Season with additional salt and pepper to taste.
Garnish with fresh basil, if desired, and serve hot.

Notes

For a creamier soup, add a swirl of heavy cream or coconut milk before serving. You can also add a pinch of red pepper flakes for a little heat.