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Cozy Roasted Veggie Soup

A quick, easy, and healthy roasted vegetable soup packed with fresh seasonal vegetables, creamy and delicious, ready in under one hour.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 4 large tomatoes, roughly chopped
  • 1 cup cherry tomatoes
  • 1 medium zucchini, chopped
  • 2 medium carrots, chopped
  • 1 cup diced onions
  • 3 cups assorted roasted root vegetables (potatoes, squash, onions, fennel, pumpkin, carrots, leeks)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 cup cream or half and half
  • Salt and pepper to taste
  • Italian seasoning to taste
  • Optional: fresh herbs (rosemary, thyme, chives, parsley)
  • Optional: toasted croutons or nuts for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare vegetables by washing and chopping tomatoes, zucchini, carrots, onions, and other root vegetables.
  3. Toss vegetables with olive oil, salt, pepper, and Italian seasoning. Spread in a single layer on baking sheets lined with parchment paper.
  4. Roast vegetables for 35-40 minutes until softened and lightly caramelized, turning halfway through.
  5. In a large pot, melt butter with olive oil over medium heat. Add minced garlic and cook for 1 minute.
  6. Whisk in flour and cook for 2 minutes to form a roux.
  7. Gradually whisk in 1/3 of the vegetable broth to smooth out lumps, then add remaining broth. Bring to a gentle boil.
  8. Add roasted vegetables to the pot and simmer for 10 minutes.
  9. Using an immersion blender or transferring to a blender, puree the soup until smooth and creamy.
  10. Return soup to pot, stir in cream or half and half, and heat through without boiling.
  11. Adjust seasoning with salt and pepper as needed.
  12. Serve hot, garnished with fresh herbs and optional toasted croutons or nuts.

Notes

Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the soup. This soup tastes even better the next day as the flavors meld. For a lighter version, omit the cream or substitute with a dairy-free alternative.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Soup, Main Course
  • Cuisine: American

Nutrition

  • Calories: 220
  • Sugar: 10
  • Sodium: 600
  • Fat: 10
  • Saturated Fat: 5
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 6
  • Protein: 5
  • Cholesterol: 30