Best 10 Roasted Vegetable Soup 3 Ways Recipes

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Discover the culinary artistry of roasting vegetables, culminating in a wholesome and flavorful symphony of roasted vegetable soup. Explore three distinct approaches to this comforting classic, each offering unique flavors and textures to tantalize your taste buds. From hearty and rustic to creamy and refined, these recipes are guaranteed to warm your soul and satisfy your cravings for a nutritious and delectable meal.

Here are our top 10 tried and tested recipes!

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 19

3 to 4 cups chicken stock, preferably homemade
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
For serving:
Brioche Croutons, recipe follows
Good olive oil
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 ounces brioche loaf or challah
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.

Steps:

  • In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
  • Serve with Brioche Croutons and a drizzle of good olive oil.
  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.
  • Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
  • Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large yellow squash, halved and sliced into 1/4-inch half-moons
1 large yellow onion, halved and sliced thin
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/4 cup olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 cloves garlic, minced
4 cups chicken stock
One 14.5-ounce can stewed tomatoes
1 cup heavy cream
1 bay leaf
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 475 degrees F.
  • Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
  • Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
  • Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
  • Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED WINTER VEGETABLE SOUP



Roasted Winter Vegetable Soup image

This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.

Provided by Always Cooking Up Something

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray
1 small butternut squash - peeled, seeded, and cut into large chunks
3 rutabagas, peeled and cubed
4 parsnips, peeled and thickly sliced
4 new potatoes, peeled and halved
10 cups chicken stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil

Steps:

  • With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
  • Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  • Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
  • Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
  • While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
  • Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 8

6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
  • In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
  • In batches, puree in blender. Stir in basil.

Nutrition Facts : Calories 198 g, Fat 8 g, Protein 5 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 18

1 medium eggplant, cut into 3/4-inch pieces
2 medium zucchini, cut into 3/4-inch pieces
2 large sweet red peppers, cut into 3/4-inch pieces
1/2 pound fresh mushrooms, quartered
1 large sweet potato, peeled and cut into 3/4-inch pieces
1 large potato, peeled and cut into 3/4-inch pieces
1 medium leek (white part only), sliced
6 garlic cloves, minced
4 cans (14-1/2 ounces each) vegetable or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 to 3 teaspoons red wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

Nutrition Facts :

OVEN ROASTED VEGETABLES



Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
  • Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
  • Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!

Provided by Nicky Corbishley

Categories     Lunch

Time 50m

Number Of Ingredients 15

1 large sweet potato (peeled and chopped into chunks)
1 red bell pepper (deseeded and chopped into chunks)
1 yellow bell pepper (deseeded and chopped into chunks)
2 medium carrots (peeled and chopped)
3 cloves garlic (left in the skin)
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp paprika
½ tsp ground cumin
1 red onion (peeled and chopped into wedges)
1 litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten free))
35 g (1/3 cup) grated parmesan
2 tbsp grated parmesan
a few sprigs of fresh thyme

Steps:

  • Preheat the oven to 200C/400F
  • Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
  • Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
  • Place in the oven for 20 minutes, turning everything over after 10 minutes.
  • After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
  • Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
  • Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
  • Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
  • Stir in the parmesan and season to taste.
  • Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

Nutrition Facts : Calories 228 kcal, Carbohydrate 20 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 1505 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

SPICY ROASTED SQUASH ROMANO PEPPER SOUP



spicy roasted squash Romano pepper soup image

butternut squash, pepper and smoky spices make this roasted soup sweet and flavourful

Provided by twiggstiudios

Categories     Soup

Number Of Ingredients 10

2 tbsp olive oil
1 large butternut squash
2 Romano peppers (pointed sweet peppers)
1 large onion
4 cloves of garlic (skin on)
1 tsp dried Chilli flakes (plus more)
1 and 1/2 tsp sweet smoked paprika
1 tsp dried oregano
1.5 lt stock (chicken or vegetable) (add 1 lt to start and the rest to thin it out to your preference )
salt and pepper

Steps:

  • Preheatthe oven to 180c 250fPeel and chop the butternut squash into cubes, add to a roasting tray, then peel and cut the onion into quarters and add to the same tray. Remove the seeds from the peppers and cut them into chunks and mix with the onion and squash then add the cloves of garlic with their skin still on. Drizzle over some olive oil and roast for bout 35 to 40 minutes until the squash is tender. Push the roasted garlic out of the skins then discard the skin and then mix the garlic back into the tray of roasted veg. Pour over the stock to release any flavour from the tin andmix. Tip into a large sauce pan and add a tsp of dried oregano and the paprikaand a tsp of chilli flakes then use a stick blender and purée. Season and thentaste. Add more chilli if you want it spicier (I added quite a lot as I like itspicy) and some more stock it you want the soup thinner. Simmer for 10 minutesthen serve with some more chilli flakes and some pumpkin seeds and some freshlyground black pepper.

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

I "created" this recipe just to get some of those veggies I don't like into my diet. LOL It is probably a combination of ideas I have seen on TV or on recipe sites LOL Each time I make it there is a change with what I put in for veggies and amounts.So feel free to add or subtract from it to make it your own. I even used my immersion blender to make a semi pureed soup. Great way to hide those veggies picky eaters would never try LOL All amounts listed are approximate .

Provided by wicked cook 46

Categories     Low Protein

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs russet potatoes, about 4 large
1 lb turnip, about 2 small
1 large red onion
3 garlic cloves, minced
1 lb eggplant, about 1 medium sized
1/4 lb zucchini, about 1 medium
1 lb parsnip, about 2 small
1 lb carrot, about 3 large
1 large red pepper
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dry basil
1 teaspoon dried thyme
1 teaspoon dry oregano
6 cups beef broth or 6 cups vegetable broth

Steps:

  • Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
  • Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
  • I also use separate bowls when removing from the oven.
  • Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
  • Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
  • Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

Nutrition Facts : Calories 317.8, Fat 10.8, SaturatedFat 1.7, Sodium 655.9, Carbohydrate 48.5, Fiber 10.9, Sugar 13.6, Protein 9

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

I make this soup every year on Trick or Treat night. Enjoy! Please Note: The measurements in this recipe only yields 3 -1 1/2 cup servings so I always triple it.

Provided by Sweet Basileena

Categories     Vegetable

Time 50m

Yield 1 1/2 Cup, 3 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon dried rosemary
salt
pepper
2 cups zucchini, sliced
1 cup sweet onion, sliced
1 cup red bell pepper, coarsley chopped
1 (8 ounce) package baby portabella mushrooms, sliced
3 garlic cloves, minced
1 (14 1/2 ounce) can chicken broth
3/4 cup whipping cream
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 475 degrees.
  • Combine olive oil, crushed rosemary, salt and pepper; mix well.
  • Place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat. Remove vegetables from bag and place in a large baking pan in a single layer.
  • Roast in oven at 475 degrees for 30 minute or until golden brown and tender. Stirring occasionally through baking.
  • In a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
  • Makes 3 (1 1/2-cup) servings so you may want to double. : ).

Nutrition Facts : Calories 358.9, Fat 31.8, SaturatedFat 15.1, Cholesterol 81.5, Sodium 42.4, Carbohydrate 16.5, Fiber 4.1, Sugar 8.4, Protein 5.2

Tips:

  • Choose the right vegetables: Use a variety of vegetables that will roast well, such as carrots, potatoes, onions, bell peppers, and zucchini.
  • Cut the vegetables into even-sized pieces: This will help them cook evenly.
  • Season the vegetables well: Use a combination of salt, pepper, garlic powder, and olive oil to flavor the vegetables.
  • Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
  • Stir the vegetables halfway through roasting: This will help them cook evenly.
  • Make sure the vegetables are tender before serving: You can check this by piercing them with a fork.

Conclusion:

Roasted vegetable soup is a delicious and healthy meal that can be enjoyed for lunch or dinner. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of roasted vegetable soup that the whole family will enjoy.

Here are some additional tips for making roasted vegetable soup:

  • You can use any type of vegetables that you like. Just make sure that they are all cut into even-sized pieces.
  • If you want a thicker soup, you can add a cup of cooked rice or beans to the pot.
  • You can also add a splash of cream or milk to the soup for a richer flavor.
  • Roasted vegetable soup is a great meal to freeze. Simply let the soup cool completely, then transfer it to a freezer-safe container. The soup will keep in the freezer for up to 3 months.

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