Okay, Mommies! Let’s chat about something that brings a whole lot of comfort to my family table: roasted vegetable soup. It’s like a warm hug in a bowl, especially on those chilly evenings when everyone’s craving something hearty but I’m short on time. This recipe saved me so many times. It uses simple pantry staples, and even my pickiest eater enjoys it!
I remember when I first tried making roasted vegetable soup. I was so intimidated, thinking I had to be some fancy chef to get those deep, rich flavors. My first attempt was… well, let’s just say the veggies were more steamed than roasted and the flavor was pretty bland. That’s when I realized the key is really roasting those vegetables to bring out their natural sweetness and depth.
I learned that different vegetables roast at different rates. I started experimenting with chopping them into similar sizes so they’d cook evenly. And the biggest game-changer? Adding a touch of balsamic vinegar at the end of roasting!
That little trick elevated my roasted vegetable soup from “meh” to “WOW!” My family absolutely loved it! The best part is, it’s a forgiving recipe. You can adjust it to your family’s tastes and use whatever veggies you have on hand. This made it a perfect weeknight meal. It’s become a family favorite because it is a flavorful way to sneak in extra veggies. As busy moms, we need simple comfort food that fits our lives and brings our families together. If you’re looking for a sanity-saving recipe that’s packed with flavor and goodness, keep reading! I’m so excited to share my version with you!
INGREDIENTS You’ll Need
Okay, fellow comfort seekers, let’s talk ingredients for this roasted vegetable soup. Don’t worry, it’s all stuff you can find at your regular grocery store (or probably already have!). I try to keep everything as simple as possible, because let’s be honest, who has time for complicated?
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, seeded and chopped
- 2 zucchini, chopped
- 1 head of broccoli, cut into florets
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 bay leaf
- Balsamic vinegar (optional, but highly recommended!)
Trust me, this roasted vegetable soup ingredient list is simple because busy moms need comfort without complexity!
Now, here’s a roasted vegetable soup comfort hack that changed our family’s dinnertime: roasting the garlic cloves along with the other veggies! The flavor is milder and sweeter, and it blends beautifully into the soup.
No worries if you don’t have cannellini beans. I sometimes use great northern beans or chickpeas for extra comfort in my roasted vegetable soup. It tastes just as good!
This roasted vegetable soup proves delicious doesn’t mean expensive. Use whatever veggies are on sale, or even frozen vegetables in a pinch. My family gets extra comfort when I add a handful of chopped spinach or kale at the very end. It wilts right in and adds a boost of nutrients! This healthy soup recipe can be easily adjusted to fit your needs.
Let’s Make it Happen!
Alright, let’s get cooking! This roasted vegetable soup is easier than you think. I promise. Here are the step-by-step instructions, written like we’re cooking together in my kitchen!
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will make cleanup a breeze. I always forget the parchment paper and regret it later!
- In a large bowl, toss the chopped onion, carrots, celery, red bell pepper, zucchini, broccoli florets, and minced garlic with olive oil, dried thyme, dried rosemary, salt, and pepper. Make sure all the veggies are evenly coated. This ensures they’ll roast beautifully.
- Spread the vegetable mixture in a single layer on the prepared baking sheet. Try not to overcrowd the pan, because that’ll steam the vegetables instead of roasting them. If needed, use two baking sheets.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. Your roasted vegetable soup should smell amazing by now.
- Remove the roasted vegetables from the oven and transfer them to a large pot or Dutch oven. This step makes clean up easier.
- Add the vegetable broth, diced tomatoes (undrained), cannellini beans, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld together. This is the perfect time to prep tomorrow’s lunch!
- Remove the bay leaf. If you want a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. I usually blend about half of it for a creamy texture while still keeping some chunks of vegetables.
- Stir in a splash of balsamic vinegar (if using) to brighten the flavors. Taste and adjust seasonings as needed. I add an extra pinch of salt and pepper. This is the magic touch that elevates the flavor.
- Serve hot and enjoy your comforting roasted vegetable soup!
Here’s where I used to struggle with my roasted vegetable soup – I wouldn’t roast the vegetables long enough! Learn from my experience. The roasting time depends on your oven and the size of your vegetable pieces. Check for tenderness with a fork and don’t be afraid to roast them a little longer if needed.
While your roasted vegetable soup is cooking, take a moment to appreciate creating comfort for your family!
In my busy kitchen, this comforting roasted vegetable soup usually takes about an hour from start to finish. That includes prep time!
How We Love to Eat This!
Okay, so you’ve made this amazing roasted vegetable soup. Now what? Here’s how we love to eat it in my house, and some ideas that might work for your family too!
The kids devour this comforting roasted vegetable soup when I serve it with grilled cheese sandwiches or crusty bread for dipping. It’s the perfect combination of warm, comforting flavors. I often make mini grilled cheese sandwiches for the kids to make it extra fun.
This roasted vegetable soup is perfect for those busy weeknights when we need comfort food fast! It’s also great for lunch, especially when the weather is chilly. And it is elegant enough to serve to guests!
Presentation matters, even with soup. I like to garnish our roasted vegetable soup with a dollop of sour cream or Greek yogurt, a sprinkle of fresh herbs (like parsley or chives), or a drizzle of olive oil. It makes it look extra appealing.
We always have leftovers, which is great because this soup tastes even better the next day! I store any leftover roasted vegetable soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
For a seasonal variation, try adding roasted butternut squash or sweet potatoes in the fall for a sweeter, heartier soup. Or, in the summer, add fresh corn kernels and basil for a lighter, brighter flavor.
I once served this delicious roasted vegetable soup to a group of my mom friends at a potluck, and they raved about it! They couldn’t believe how much flavor it had and how easy it was to make. They asked for the recipe, of course!
This comforting roasted vegetable soup reminds me of another family favorite, chicken parmesan soup, which is also packed with flavor and easy to make. If your kids love this hearty recipe, they’ll go crazy for potsticker soup!
FAQs: Your Questions Answered
Alright, let’s tackle some common questions I get about this roasted vegetable soup. I know you’re busy, so I’ll keep the answers short and sweet!
- Is this roasted vegetable soup really filling enough for growing kids? Absolutely! The beans and vegetables provide plenty of fiber and nutrients to keep them satisfied. I often add a side of whole-grain bread or a small serving of pasta to make it even more filling.
- What if my picky eater won’t try this roasted vegetable soup? Start by letting them help you make it! Kids are more likely to try something they’ve helped create. Also, try blending the soup to a smoother consistency and serving it with a fun topping, like croutons or shredded cheese.
- Can I meal prep this roasted vegetable soup for busy weeks ahead? Yes! This soup is perfect for meal prepping. Make a big batch on the weekend and store it in individual containers in the refrigerator or freezer. It’s a lifesaver on busy weeknights!
- Can I use frozen vegetables for this roasted vegetable soup? Yes, you can! Frozen vegetables are a great shortcut when you’re short on time. Just make sure to thaw them slightly before roasting. They may not get as caramelized as fresh vegetables, but they’ll still add plenty of flavor.
- How long does roasted vegetable soup last in the fridge? This roasted vegetable soup will last in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.
- Can I make this roasted vegetable soup in a slow cooker? While I prefer roasting the vegetables for the best flavor, you can adapt this recipe for a slow cooker. Just skip the roasting step and add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Is this roasted vegetable soup vegan and gluten-free? Yes, this vegan vegetable soup is naturally vegan and gluten-free! Just make sure to use vegetable broth (many store-bought broths are vegan and gluten-free).
For more simple comfort food ideas for busy families, check out Mexican street corn soup!
This hearty soup recipe reminds me of another delicious homemade soup. Thinking of yummy options for winter soup recipes?
Final Thoughts: A Bowlful of Love
I truly believe this roasted vegetable soup supports our family’s comfort food goals. It’s packed with nutrients, easy to make, and satisfying for everyone!
Here are my roasted vegetable soup Comfort Hacks:
- Roast the garlic: It adds a mellow sweetness that you can’t get any other way.
- Don’t be afraid to experiment: Add different vegetables, herbs, or spices to customize the soup to your family’s tastes.
- Make a double batch: This soup freezes beautifully, so make a big batch and freeze half for a future meal.
We love experimenting with roasted vegetable soup variations. My husband loves it with a dollop of pesto, while my kids prefer it with a sprinkle of shredded cheese. I often add a swirl of coconut milk for a creamier, vegan version.
I hope you and your family enjoy this satisfying roasted vegetable soup as much as we do! Remember, cooking for your family doesn’t have to be stressful. It should be a joyful experience! Make it your own, and don’t be afraid to get creative in the kitchen! Go make some memories around your dinner table!
roasted vegetable soup
This Roasted Vegetable Soup is packed with flavor from perfectly caramelized vegetables. It’s a healthy and comforting meal that’s easy to make and perfect for a cozy night in.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- 4 carrots, peeled and chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash, bell peppers, red onion, carrots, and garlic with olive oil, thyme, salt, and pepper.
- Spread vegetables in a single layer on a large baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized.
- Transfer roasted vegetables to a blender or food processor.
- Add vegetable broth and blend until smooth.
- Pour soup into a large pot and heat over medium heat.
- If desired, stir in heavy cream.
- Garnish with fresh parsley and serve.
Notes
For a richer flavor, add a parmesan rind to the soup while simmering. Remove before serving.