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Roasted Vegetable Soup

A close-up of a bowl of vibrant roasted vegetable soup, garnished with herbs and red pepper pieces.
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A creamy, comforting blended soup made with deeply flavored roasted vegetables. This recipe is perfect for meal prep and can be made dairy-free.

Ingredients

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  • 2 lbs mixed vegetables (such as carrots, sweet potatoes, bell peppers, onion, garlic)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups vegetable broth
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)
  • 1/4 cup unsweetened plant-based milk (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop your mixed vegetables into roughly 1-inch pieces.
  3. Toss the vegetables with olive oil, salt, and pepper on a large baking sheet.
  4. Roast for 25-30 minutes, or until tender and slightly caramelized.
  5. Transfer the roasted vegetables to a large pot or Dutch oven.
  6. Add the vegetable broth and bring to a simmer.
  7. Carefully blend the soup using an immersion blender until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender.
  8. Stir in nutritional yeast and plant-based milk, if using.
  9. Heat gently until warmed through. Do not boil.
  10. Serve hot.

Notes

  • For batch cooking, let the soup cool completely before storing in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Thaw frozen soup overnight in the refrigerator and reheat gently on the stovetop.
  • You can customize the vegetables based on what’s in season or what you have on hand.
  • For a richer flavor, you can add a sprig of rosemary or thyme to the vegetables while roasting.

Nutrition

Find it online: https://delicerecipe.com/roasted-vegetable-soup/