Roasted Vegetable Soup
This comforting roasted vegetable soup is perfect for anyone who wants a healthy, filling meal that tastes amazing. Families and health-conscious cooks will absolutely love how this recipe transforms simple vegetables into something incredibly delicious. Plus, it’s packed with gut-healthy ingredients that make you feel good inside and out!
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 55 minutes, Serves: 6 people.
Nutrition Profile: No Added Sugar, Gut Healthy, Anti-Inflammatory, Mediterranean Diet, Sesame-Free, Weight Loss, Nut-Free, Dairy-Free, Healthy Pregnancy, High-Fiber, Vegan, Vegetarian, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 351 Calories, 21g Fat, 39g Carbs, 8g Protein.
Ingredients You’ll Need
Sweet potato: You’ll need 1 small one, peeled and cut into 1-inch pieces (about 1½ cups). Sweet potatoes add natural sweetness and make the soup super creamy when blended!
Gala apple: One small apple, peeled and cut into 1-inch chunks (about 1 heaping cup). This might surprise you, but the apple adds amazing depth and balances all the savory flavors perfectly.
Leek: Use 1 small leek, white and light green parts only, halved lengthwise and sliced into 1-inch-thick half-moons (about 1 cup). Make sure to rinse it really well since leeks can be sandy!
Cherry tomatoes: One pint of these little gems (about 2 cups). They roast up beautifully and add such a lovely burst of flavor.
Carrots: You’ll need 2 medium carrots, peeled and cut into 1-inch pieces (about 1 cup). Carrots bring natural sweetness and gorgeous color to your soup.
Scallions: Get 3 medium scallions, trimmed and cut into 1-inch pieces (about 1 cup). These add a gentle onion flavor that’s not too strong.
Fresh ginger: You’ll want 2 tablespoons thinly sliced. Fresh ginger gives the soup a warm, cozy feeling that’s absolutely perfect.
Garlic: Use 6 large cloves, smashed. Don’t worry about mincing them perfectly since everything gets blended up anyway!
Extra-virgin olive oil: Just 2 tablespoons for roasting. This helps everything caramelize beautifully in the oven.
Ground coriander: You’ll need 2 teaspoons. This spice adds such a lovely, warm flavor that makes the soup feel special.
Vegetable broth: Get 4 cups of unsalted vegetable broth or no-chicken broth. This is what makes your soup nice and soupy!
Chickpeas or white beans: One 15-ounce can, no-salt-added and rinsed. These add protein and make the soup more filling and satisfying.
White miso: You’ll need 1½ tablespoons. This adds incredible umami flavor and is great for your gut health too!
Sambal oelek: Just 2 teaspoons for a gentle kick. Don’t worry, it’s not too spicy but adds wonderful depth.
Coconut milk: One 14-ounce can makes everything creamy and rich. It’s like a warm hug in soup form!
Aged sherry vinegar: You’ll want 1½ tablespoons. This brightens up all the flavors at the end.
Seasonings: ½ teaspoon each of cracked pepper and salt. Simple but so important for bringing out all those amazing flavors!
Lime wedges: Optional for serving, but I really recommend them. That little squeeze of lime at the end is magical!
How to Make Roasted Vegetable Soup
Step 1: Preheat your oven to 450°F. Combine sweet potato, apple, leek, cherry tomatoes, carrots, scallions, ginger, smashed garlic, olive oil, and coriander in a large bowl. Toss everything together until well coated. Transfer to a large rimmed baking sheet and roast for 25 to 30 minutes, stirring once halfway through. You’ll know it’s ready when everything is tender and beautifully browned!
Step 2: Working in batches, transfer your gorgeous roasted vegetables to a blender. Add the vegetable broth, chickpeas, miso, and sambal oelek. Here’s a safety tip – secure the blender lid but remove the center piece to let steam escape. Place a clean towel over the opening and process until smooth, about 1 minute and 30 seconds.
Step 3: Add the coconut milk and sherry vinegar to your blender. Process until everything is incorporated and smooth, about 10 seconds. Your soup should look creamy and absolutely delicious!
Step 4: Transfer the soup to a medium saucepan and cook over medium heat. Heat until it’s steaming and warmed through. Season with the cracked pepper and salt, then serve with lime wedges if you’d like!
Easy and Quick Roasted Vegetable Soup Version
Want to save some time? You can use pre-cut vegetables from the store! Just grab about 6 cups of mixed pre-cut vegetables like sweet potato, carrots, and bell peppers. You’ll still get amazing flavor, and you can have this soup ready in about 40 minutes instead of 55. No worries about perfect cutting – the blender takes care of everything anyway!
Serving Ideas
This soup is honestly a complete meal all by itself! It’s hearty, filling, and packed with everything your body needs. If you want to make it extra special, serve it with some crusty bread for dipping. A simple side salad with mixed greens would be lovely too, but definitely not necessary!
Storage
Store your leftover soup in the refrigerator for up to 3 days in a covered container. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You can also freeze this soup for up to 3 months – just thaw it overnight in the fridge before reheating!
Substitutions
No sweet potato? Try butternut squash instead – it works beautifully! Don’t have a Gala apple? An Asian pear would be amazing too. If you can’t find sambal oelek, use a tiny pinch of red pepper flakes. White beans work just as well as chickpeas, so use whatever you have on hand. You’ve got this!
Pro Tips
- Get the vegetables really roasted: Don’t be afraid of those golden brown edges – that’s where all the flavor lives!
- Blend in batches: Don’t overfill your blender. It’s safer and you’ll get a smoother soup.
- Taste and adjust: Before serving, taste your soup and add more salt, pepper, or even a squeeze of lime if needed.
- Make it ahead: This soup actually tastes even better the next day as all the flavors have time to meld together.
FAQs
Can I make Roasted Vegetable Soup ahead?
Sure! After pureeing the soup, place it in a covered container and refrigerate for 2 to 3 days. When you’re ready to enjoy it, just gently heat the soup over medium-low heat, then season it and serve with lime wedges if you’d like!
Can I make this with different fruits and vegetables?
Absolutely! One delicious swap would be using Asian pear instead of the Gala apple and butternut squash instead of the sweet potato. Both variations are perfect for soup season and taste incredible!
What should I serve with Roasted Vegetable Soup?
Crackers and bread are perfect! Try some homemade cheese crackers or just grab a crusty baguette to help mop up every last bit of soup in the bowl. You can even make the crackers ahead of time and store them for up to 5 days!
Can I freeze this soup?
You bet! This soup freezes beautifully for up to 3 months. Just let it cool completely, then store in freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove.
I hope you love this cozy, nourishing soup as much as I do! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!
