Vegetable Soup

4.3(362 reviews)

Roasted vegetable soup — vegetables roasted first then blended into smooth velvety soup. Different from clear chunky vegetable soup. Caramelized depth.

Prep Time

16 min

🔥

Cook Time

24 min

🍽

Servings

2

Calories

428 cal

Jump to Recipe
Vegetable Soup — homemade International vegetarian recipe with carrot, celery, onion, 2 servings, ready in 40 minutes
Vegetarian
Easy

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Smart Servings Scaler

servings
  • Carrot½ medium
  • Celery½
  • Onion½ medium
  • Garlic1 ½ cloves
  • Bay Leaves½
  • Thyme½
  • Black Pepper¼ tsp
  • Olive Oil1 tbsp
  • Salt½ tsp

All quantities scaled automatically from 2 servings.

Ingredients

Makes 2 servings · Use the Servings Scaler above to adjust

  • Carrot0.5 medium
  • Celery0.5
  • Onion0.5 medium
  • Garlic1.5 cloves
  • Bay Leaves0.5
  • Thyme0.5
  • Black Pepper0.25 tsp
  • Olive Oil1 tbsp
  • Salt0.5 tsp

Instructions

  1. 1

    Heat oven to 425°F. Chop 6 cups mixed vegetables (carrots, sweet potato, butternut squash, parsnips, onion). Toss with 3 tablespoons olive oil, salt, pepper, 1 teaspoon thyme.

  2. 2

    Roast 30-35 min until tender and charred at edges.

  3. 3

    Heat 2 tablespoons butter in a pot. Add 4 minced garlic cloves, 1 tablespoon grated ginger. Cook 1 min.

  4. 4

    Add roasted vegetables and 4 cups stock. Bring to simmer 5 min.

  5. 5

    Blend until smooth (immersion blender or regular blender).

  6. 6

    Stir in ½ cup cream (or coconut milk). Adjust salt. Garnish with toasted seeds, drizzle of cream, croutons, fresh herbs. Serve with crusty bread.

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💡 Expert Tips

  • 1.Roast at high heat. Char concentrates flavor.
  • 2.Smooth blend.
  • 3.Cream for body.
  • 4.Toppings provide texture.

🔬 Why It Works

Roasted vegetable soup succeeds because roasting concentrates vegetable sugars and creates Maillard depth. Blended into a velvety soup, the flavors are intense. Different and arguably better than chunky vegetable soup.

Frequently Asked Questions

Best vegetables?
Sweet potato, butternut squash, carrots, parsnips — all roast beautifully and blend smooth.
Vegan?
Use olive oil instead of butter, coconut milk instead of cream.
Freezing?
Yes — 3 months frozen. Texture stays good.
Best garnishes?
Toasted pumpkin seeds, croutons, cream swirl, fresh herbs (thyme, parsley).

Nutrition Facts

Per serving (recipe makes 2 servings)

Calories428kcal
Protein16g
Carbohydrates9g
Fat20g
Fiber8g
Sugar11g

* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.

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