This Easy Chunky Roasted Veggie Soup Recipe is my go-to simple, healthy plan for getting dinner on the table when I haven’t planned ahead. Roasting vegetables with Italian seasoning concentrates their flavor and keeps them firm and appealing. I always keep a supply of homemade vegetable stock in the freezer so this soup can come together any night of the week, any time of year.
This post has been updated from the original published September 10, 2017.
A pot of roasted veggie soup delivers all the cozy comfort of homemade soup with a fraction of the effort. Roasting brings out the natural sweetness and depth of vegetables while keeping them bright and not mushy.
For extra protein and texture I sometimes add edamame beans and serve the soup with a vegan skillet cornbread for a satisfying, well-rounded meal.
Ingredient Notes
- Olive oil: For an oil-free plant-based version, spritz the vegetables lightly with vegetable broth before seasoning and roasting.
- Spices: Adjust salt to your dietary needs. If you use homemade, unsalted vegetable stock you may prefer to add a little sea salt to taste.
- Vegetables: Choose a mix across categories: summer squash like zucchini and bell pepper, cruciferous vegetables like cabbage and cauliflower, and root vegetables such as carrots and parsnips. A variety improves flavor, texture and nutritional diversity.
Roast the Vegetables
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with unbleached parchment paper for easier cleanup if you like.
Start by prepping the vegetables that take longest to roast. Dice the onion, peel and slice the carrots and parsnips, roughly chop the cabbage, cut the cauliflower into florets and trim the Brussels sprouts.
Spread those vegetables in a single layer on the lined baking tray. Drizzle with olive oil, sprinkle with Italian seasoning, a pinch of salt if desired, and a touch of crushed red pepper. Toss gently to coat.
While those roast, prepare the softer vegetables: trim and slice the zucchini into 1/4″ rounds and deseed and chop the red bell pepper.
Roast the first tray for 10 minutes. Remove from the oven and add the zucchini and red pepper, mixing to combine. If everything doesn’t fit in a single layer, divide evenly between two trays to ensure proper roasting instead of steaming.
Return the tray(s) to the oven and roast for another 15 minutes, or until vegetables are tender and caramelized at the edges. Roasted vegetables can be made ahead and stored in an airtight container in the refrigerator until you’re ready to make the soup.
Make the Soup
While the vegetables roast, heat a Dutch oven or large soup pot over medium heat. Sauté the garlic in a teaspoon of olive oil or a splash of vegetable broth until fragrant, about 30 seconds—avoid browning the garlic.
Add the vegetable stock and canned diced tomatoes with their juices. Bring the mixture to a gentle simmer and let it cook uncovered while the vegetables finish roasting.
When the roasted vegetables are done, stir them into the simmering pot. Mix well so the roasted flavors blend evenly into the broth. If the roasted vegetables were refrigerated, simmer for about 5 minutes until everything is heated through.
Ladle the hot, chunky soup into bowls and enjoy immediately. Garnish with fresh herbs if you like.
Pro Tips
- Save time: Buy pre-chopped vegetables from the produce section or salad bar if you want to skip prep.
- Save money: Make homemade vegetable stock. It’s inexpensive, easy to make and gives the soup better depth of flavor. Unsalted stock lets you control the sodium.
- Freeze stock in two-cup silicone molds so you always have measured portions ready to use.
- Make extra roasted vegetables for salads, burrito bowls, wraps or to mix into hummus for a quick lunch.
- In colder months, swap in sweet potatoes, butternut squash, edamame or cannellini beans for a heartier soup.
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Recipe
Chunky Roasted Vegetable Soup
Equipment
- Measuring cups and spoons
- Dutch oven or large soup pot
- Baking sheet(s)
Ingredients
- 2 Tablespoons olive oil, divided (optional)
- 1 large onion, diced
- 1 large parsnip, peeled and sliced into ½” rounds
- 3 large carrots, peeled and sliced into ½” rounds
- ¼ head cauliflower, cut into florets (about 1 cup)
- 10 large Brussels sprouts, trimmed and halved if large
- ¼ head green cabbage, roughly chopped (about 2 cups)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon sea salt, optional
- ¼ teaspoon crushed red pepper
- 1 large zucchini, sliced into ¼” rounds
- 1 large red bell pepper, seeded and roughly chopped
- 5 cloves fresh garlic
- 1 28-oz can diced tomatoes
- 6 cups vegetable stock
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the vegetables: dice the onion; peel and slice carrots and parsnips; cut cauliflower into florets; trim Brussels sprouts; trim and slice zucchini; deseed and chop the red bell pepper.
- Place onions, carrots, parsnips, cabbage, cauliflower and Brussels sprouts on a lined baking tray in a single layer. Use two trays if needed. Drizzle with 1 tablespoon olive oil, sprinkle with Italian seasoning, a pinch of salt and crushed red pepper. Toss gently and place in the preheated oven.
- Roast for 10 minutes, then remove the tray, add zucchini and red pepper, toss to combine and return to the oven. Continue roasting for another 15 minutes, until vegetables are tender and slightly caramelized.
- The roasted vegetables can be made in advance and stored in the refrigerator for up to 3 days.
- While vegetables roast, heat a soup pot over medium heat. Add 1 teaspoon olive oil (or a splash of stock) and sauté the garlic for about 30 seconds until fragrant.
- Add the vegetable stock and canned tomatoes with their juices. Bring to a gentle simmer and cook uncovered while the vegetables finish roasting.
- When the roasted vegetables are ready, stir them into the pot and heat through. Serve warm.
Notes
Sodium: Adjust sea salt to taste and according to the sodium content of your stock. Using homemade unsalted stock keeps this recipe low in sodium.
Olive oil: To reduce oil use, lightly spray or mist the vegetables with stock before seasoning and roast. You can sauté garlic with stock or water instead of oil.
Vegetable swaps: Don’t worry about exact quantities or varieties. Use what’s in season or what you have on hand—broccoli for cauliflower, yellow squash for zucchini, etc.
Storage: Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop until simmering.
Nutrition (approx.)
Serving: 1 bowl • Calories: 80 kcal • Carbohydrates: 18 g • Protein: 3 g • Fat: 1 g • Fiber: 5 g • Sodium: 395 mg (variable)
Nutrition values are estimates. For accuracy, calculate using the exact ingredients you use.
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