Dinner

Roasted Vegetable Soup Recipe

ByLana Polati February 5, 2026February 5, 2026

Introduction

This roasted vegetable soup is a comforting and flavorful way to enjoy a variety of fresh produce. With caramelized veggies and fragrant herbs, it’s perfect for a cozy meal any day of the week.

A thick, smooth orange soup fills a white bowl, topped with a colorful mix of diced vegetables and croutons. The toppings include green zucchini, red bell peppers, and light brown croutons, all sprinkled with fresh green herbs and cracked black pepper. The vegetables have a slightly shiny texture, showing they are cooked but still fresh. The soup has a creamy, rich look with a few small bubbles on the surface. The bowl sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed vegetables (such as carrots, bell peppers, zucchini, and tomatoes)
1 medium onion (chopped)
4 cloves garlic (minced)
2 tablespoons olive oil
4 cups vegetable broth (or chicken broth)
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper (to taste)
1 tablespoon balsamic vinegar (optional)
Fresh herbs (for garnish, optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Chop the mixed vegetables into uniform pieces. In a large bowl, toss the vegetables with olive oil, minced garlic, thyme, basil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
Step 2: Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat. Blend the soup until smooth using an immersion blender or carefully blend in batches in a regular blender. Stir in the balsamic vinegar if using, and adjust seasoning with salt and pepper.
Step 3: Ladle the soup into bowls and garnish with fresh herbs if desired. Serve warm with crusty bread or a side salad for a complete meal.

Tips & Variations

Use seasonal vegetables for fresh flavor, and feel free to add a pinch of red pepper flakes for some heat.
For a creamier texture, add a splash of coconut milk or cream after blending.
Leftover soup can be frozen in airtight containers for up to 3 months.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. For longer storage, freeze in portions and thaw overnight before reheating.

How to Serve

A white bowl filled with thick, smooth orange soup. On top, there is a small pile of diced vegetables including green zucchini, red bell peppers, and light brown croutons. Scattered fresh green herb leaves and a sprinkle of black pepper add texture and color to the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used for garnish or stirring in at the end of cooking. Use about three times the amount of fresh herbs compared to dried for similar flavor.