Make this easy Roasted Vegetable Soup! Naturally healthy and vegan-friendly this soup is perfect for meal prep. Cozy, flavorful, and ready for quick lunches or pair with a salad or sandwich for weeknight dinners.
🥣 Roasted Vegetable Soup (Serves 6–8 cups)
🕒 Prep & Cook Time: ~1 hour
📝 Ingredients
- 1 pint cherry tomatoes
- 2 small/medium red onions, chopped
- 2 heads garlic, halved crosswise
- 3 red or yellow bell peppers, chopped
- 4 carrots, peeled & sliced
- 4 zucchini, sliced
- 4 yellow squash, sliced
- Olive oil
- Salt & black pepper
- Dried oregano
- 1–2 cans coconut milk OR vegetable broth (adjust for desired thickness)
✅ 5 Simple Steps
1️⃣ Preheat & Prep
Preheat oven to 425°F . Line a large baking sheet with parchment paper. Spread all chopped veggies & garlic halves evenly.
2️⃣ Season & Roast
Drizzle veggies generously with olive oil. Sprinkle with salt, pepper & oregano. Roast for 35–45 minutes, until veggies are tender & edges slightly caramelized.
3️⃣ Blend
Transfer roasted veggies (squeeze out soft garlic cloves) to a blender or large pot. Add coconut milk or vegetable broth gradually, blend in batches if needed until smooth.
4️⃣ Heat & Adjust
Pour blended soup into a pot. Warm over medium heat, stirring occasionally. Taste & adjust seasoning with more salt, pepper or herbs as needed.
5️⃣ Serve & Enjoy
Ladle into bowls.
Optional: Drizzle with extra coconut milk, fresh herbs or a swirl of olive oil. Serve warm with crusty bread.
✨ Tip: For extra depth, add fresh basil or a squeeze of lemon juice before serving
FAQs
Q: Can I freeze Roasted Vegetable Soup?
A: Yes! This soup freezes very well. Let it cool completely, portion it into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove top.
Q: Is Roasted Vegetable Soup healthy?
A: Absolutely! Packed with fiber, vitamins, and antioxidants from fresh veggies it’s naturally vegan, dairy-free, and can be made oil-free.
Q: How long does this soup last in the fridge?
A: Stored in an airtight container, it stays fresh for up to 5 days. Perfect for meal prep!
Q: What can I add for extra protein?
A: Stir in cooked white beans, chickpeas, or lentils to make it more filling. Or top with toasted seeds or nuts for extra crunch.
Easy Roasted Veggie Soup
Ingredients
Method
- Preheat and Prep. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Spread all chopped veggies and garlic halves evenly.
- Season and Roast. Drizzle veggies generously with olive oil. Sprinkle with salt, pepper and oregano. Roast for 35-45 minutes, until veggies are tender and edges slightly caramelized.
- Blend. Transfer roasted veggies (squeeze out soft garlic cloves) to a blender. Add coconut milk or vegetable broth gradually, blend in batches if needed until smooth.
- Heat and Adjust. Pour blended soup into a pot. Warm over medium heat, stirring occasionally. Taste and adjust seasoning with more salt, pepper or herbs as needed.
- Serve and Enjoy. Ladle into bowls.
- Optional: Drizzle with extra coconut milk, fresh herbs or a swirl of olive oil. Serve warm with crusty bread.
