Okay, here we go! Let’s chat about one of my family’s favorite weeknight dinners: roasted vegetable soup! It’s warm, comforting, and packed with nutrients, which is a total win in my book. As a busy mom, I’m always looking for ways to sneak in extra veggies, and this roasted vegetable soup recipe is the perfect way to do just that!

It’s real life, folks! I needed something to help get my kids eating vegetables. They had been resisting anything green. I knew I needed to find a creative solution to get them the nutrients they needed. And then it hit me: roasted vegetable soup! Roasting the vegetables brings out their natural sweetness, making them irresistible even to the pickiest eaters. The solution was simple: make it tasty and easy!

My wellness journey has been all about finding balance, not perfection. This roasted vegetable soup is a huge part of that. It’s easy to customize based on what we have in the fridge. Plus, it feels good knowing I’m serving my family something so wholesome. This roasted vegetable soup has become a staple in our household.

I remember the first time I made this roasted vegetable soup. My youngest, who usually turns up her nose at anything green, actually asked for seconds! That’s when I knew I had a winner.

I’m so excited to share this recipe with you. This roasted vegetable soup is a nutrition win for your family. Join me, fellow busy moms, in the quest for simple nutrition! Let’s make feeding our families a little less overwhelming, one delicious bowl of soup at a time.

INGREDIENTS You’ll Need:

Here’s what you’ll need to create this delicious roasted vegetable soup. Trust me, this list is simple because busy moms need nutrition without complexity!

1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 zucchini, chopped
2 yellow squash, chopped
4 cloves garlic, minced
2 tablespoons olive oil
6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: 1/2 cup heavy cream or coconut milk for a creamy texture

No worries if you don’t have red bell pepper – I use an extra yellow one. They’re both packed with Vitamin C, which is great for boosting our immune systems. You can find these wholesome ingredients at your regular grocery store. This roasted vegetable soup proves nutritious doesn’t mean expensive.

My family gets extra nutrition when I add a handful of spinach or kale at the end. It wilts right in and adds a boost of vitamins!

Here’s a roasted vegetable soup nutrition hack that changed our family’s health: I buy pre-chopped veggies when I’m short on time. It cuts down on prep and makes this soup even faster to make!

Let’s Make it Happen!

Time to get cooking! I promise, this roasted vegetable soup is easier than it looks. Follow these simple steps, and you’ll have a delicious and nutritious meal on the table in no time.

Preheat your oven to 400°F (200°C). While the oven is heating, chop all of your vegetables.
In a large bowl, toss the chopped onion, carrots, celery, bell peppers, zucchini, yellow squash, and garlic with olive oil, salt, and pepper. Make sure all the veggies are evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Roasting them in a single layer helps them to caramelize and develop their delicious flavors.
Roast the vegetables for 25-30 minutes, or until they are tender and slightly browned. Don’t worry if your roasted vegetable soup looks a little charred – that adds to the flavor!
Remove the roasted vegetables from the oven and transfer them to a large pot or Dutch oven.
Add the vegetable broth, crushed tomatoes, oregano, and basil to the pot. Bring the soup to a simmer over medium heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
If you prefer a smoother soup, use an immersion blender to blend the roasted vegetable soup until it reaches your desired consistency. Be careful when blending hot soup! Alternatively, you can transfer the soup to a regular blender in batches.
Stir in the heavy cream or coconut milk (if using) for a creamier texture. Season with salt and pepper to taste.

Here’s where I used to struggle with my roasted vegetable soup – I wouldn’t roast the vegetables long enough. Learn from my experience! Roasting them until they’re slightly browned is key to developing that rich, deep flavor. I aim for 25-30 minutes but, I go by sight.

In my busy kitchen, this nutritious roasted vegetable soup usually takes about an hour from start to finish. The prep is quick, the roasting is hands-off, and the simmering is minimal. This leaves plenty of time to help with homework!

Your roasted vegetable soup should smell nourishing by now, filling your kitchen with warmth and deliciousness. Perfect time to prep tomorrow’s lunch.

While your roasted vegetable soup is cooking, take a moment to appreciate nourishing your family! It’s easy to get caught up in the hustle and bustle of daily life, but taking the time to cook a healthy meal is such a loving act.

How We Love to Eat This!

My family loves this roasted vegetable soup in so many ways! It’s truly a versatile dish that can be adapted to suit any taste.

The kids devour this nutritious roasted vegetable soup when I serve it with grilled cheese sandwiches. It’s the perfect pairing of warm, comforting soup and cheesy goodness! It helps to offer a well-rounded and nutritious meal.

This roasted vegetable soup is perfect for those busy weeknights when we need good nutrition fast! It’s also a great option for a light lunch or a cozy weekend dinner.

Here are some other ways we enjoy this soup:

Topped with croutons: Adds a satisfying crunch!
With a dollop of Greek yogurt: Adds creaminess and protein.
Served with a side of crusty bread: Perfect for dipping!
As a base for other dishes: Add cooked pasta or grains for a heartier meal.

For presentation, I like to garnish the soup with a swirl of cream and a sprinkle of fresh herbs. This makes it look extra appealing, especially when serving guests.

Got leftovers? No problem! This roasted vegetable soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.

This roasted vegetable soup reminds me of another family-healthy favorite, Pumpkin Wild Rice Soup. Both are packed with nutrients and perfect for chilly evenings.

FAQs: Your Questions Answered

I know you probably have some questions about this roasted vegetable soup, so I’ve compiled a list of the most common ones. Don’t hesitate to reach out if you have any other questions.

Is this roasted vegetable soup really nutritious enough for growing kids?

Absolutely! This roasted vegetable soup is packed with vitamins, minerals, and fiber from all the different vegetables. It’s a great way to ensure your kids are getting their daily dose of veggies.

What if my picky eater won’t try this healthy roasted vegetable soup?

Don’t give up! Start by offering a small portion alongside something they already enjoy. You can also try blending the soup until it’s completely smooth or adding a dollop of sour cream or plain yogurt to make it more appealing.

Can I meal prep this roasted vegetable soup for busy weeks ahead?

Yes, definitely! This roasted vegetable soup is perfect for meal prepping. Make a big batch on the weekend and store it in individual containers in the refrigerator or freezer.

Can I use frozen vegetables for this recipe?

While fresh vegetables are ideal for roasting, you can use frozen vegetables in a pinch. Just be sure to thaw them before roasting to remove excess moisture.

Can I add protein to this soup?

Yes! Adding cooked chicken, sausage, or beans is a great way to boost the protein content of this roasted vegetable soup.

How can I make this soup vegan?

This vegan roasted vegetable soup is already vegan-friendly as written. Just be sure to use vegetable broth and skip the cream or use coconut milk.

What other vegetables can I use in this soup?

The possibilities are endless! Feel free to experiment with your favorite vegetables, such as sweet potatoes, butternut squash, Brussels sprouts, or cauliflower. This creamy roasted vegetable soup can be made with what you have on hand.

For more simple nutrition ideas for busy families, check out this vegan roasted vegetable soup recipe at Creamy Roasted Vegetable Soup.

Final Thoughts:

This roasted vegetable soup is more than just a recipe. It’s a way to nourish our families with simple, wholesome ingredients. And this roasted vegetable soup fits perfectly into our nutrition goals. It’s about finding joy in the process of cooking and creating memories around the dinner table.

My roasted vegetable soup Nutrition Hacks:

Roast the vegetables until they are slightly browned: This brings out their natural sweetness and adds depth of flavor to the soup.
Don’t be afraid to experiment with different vegetables: The more variety, the more nutrients!
Make a big batch and freeze it for later: This is a huge time-saver on busy weeknights.

Here are a few family-tested healthy roasted vegetable soup variations:

Spicy Roasted Vegetable Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
Curried Roasted Vegetable Soup: Add 1-2 teaspoons of curry powder while simmering.
Creamy Tomato Roasted Vegetable Soup: Use tomato broth instead of vegetable broth and add an extra can of crushed tomatoes.

My husband prefers the spicy version, while my kids love the creamy tomato roasted vegetable soup. We use leftovers for this creamy roasted vegetable soup from Creamy Roasted Vegetable Soup From Leftovers – Garlic & Zest. This healthy roasted vegetable soup can be served for every family member’s taste.

I hope you’ll make this roasted vegetable soup your own, healthy way! Remember, there’s no right or wrong way to cook. It’s all about finding what works best for you and your family.

I wish you all the best on your family’s nutrition success. I encourage you to try this nourishing roasted vegetable soup. Let’s continue to nourish our families with simple, delicious, and wholesome food. Check out this creamy roasted vegetable soup with wild rice at Creamy Roasted Vegetable Soup | Craving Something Healthy.

roasted vegetable soup

Print Recipe

This Roasted Vegetable Soup is a hearty and flavorful dish packed with the goodness of fresh, roasted vegetables. Roasting the vegetables before blending brings out their natural sweetness and creates a rich, comforting soup perfect for any time of year.

Author: Juliette
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1 butternut squash, peeled, seeded, and cubed
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 red onion, quartered
4 cloves garlic, minced
4 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
1/4 cup heavy cream (optional)
Fresh basil leaves, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss butternut squash, carrots, bell peppers, red onion, and garlic with olive oil, thyme, salt, and pepper.
Spread vegetables in a single layer on a baking sheet.
Roast for 30-40 minutes, or until vegetables are tender and slightly browned.
Remove from oven and let cool slightly.
Transfer roasted vegetables to a blender or food processor.
Add vegetable broth and blend until smooth.
Pour soup into a large pot and heat over medium heat.
Stir in heavy cream, if desired.
Season with additional salt and pepper to taste.
Garnish with fresh basil leaves before serving.

Notes

For a vegan option, omit the heavy cream. You can also add a squeeze of lemon juice for a touch of brightness.