In Good FlavorThis Roasted Vegetable Soup is delightfully tasty. Oven-roasted vegetables, cheddar cheese, and warm spices provide depth of flavor, infusing the soup with warm, smoky, and caramelized undertones. This is the soup to cozy up to on dark, chilly winter nights.
Did you know that January is National Soup Month? In honor of this occasion, I’m starting my first recipe of the year with this most amazing Roasted Vegetable Soup!
I didn’t know I could love vegetable soup as much as I love this one. I could eat it every week! It has tender roasted vegetables and a flavorful broth with warm notes from chili powder, cumin, and paprika. Thanks to the roasted vegetables, the broth base is more complex than that of steamed or boiled vegetables.
This soup is nourishing and nutritious, but best of all, it’s absolutely divine comfort food! It can be made vegetarian by using vegetable broth. This vegetarian soup is a total win because I can share it with my pescatarian daughter!
Ingredients needed:
- Fresh vegetables—broccoli, potatoes, carrots, celery, onions, and red bell peppers—are roasted to provide a greater depth of flavor than merely boiling in the broth. Chopped garlic is used to flavor the soup base.
- Vegetable or chicken broth—use vegetable broth if you want to make the soup vegetarian.
- Dry seasonings—salt, black pepper, chili powder, cumin, and paprika impart warm, earthy, and smoky undertones.
- Light cream or half and half—to provide richness and creaminess to the broth. Only a small amount is used (1/3 cup), but it smooths out the broth and imparts a silky feel.
- Olive oil—is used to roast the vegetables and make the roux. I generally cook with light-tasting olive oil. It is milder than extra virgin and has a higher smoke point.
- Butter—for making the roux. I use both butter and olive oil in the roux. The combination withstands more heat than the all-butter option. Plus, olive oil helps reduce saturated fat compared to butter alone.
- All-purpose flour—for making the roux. Feel free to use gluten-free flour for a gluten-free soup option.
- Shredded cheese—I use cheddar, but you can substitute it with another cheese that melts well, such as fontina or Jack. The cheese provides added richness and a smooth mouthfeel to the soup. Make sure to use freshly grated cheese, as pre-shredded cheese does not melt as well. To help it melt smoothly into the broth, make sure it is room-temperature cheese. Avoid adding cold cheese to the broth.
Recipe highlights:
- Preheat the oven to 400° F.
- Peel and cut the vegetables. Place them on a baking sheet and drizzle with olive oil. Then, season with salt and pepper. Bake for 35-40 minutes, turning the veggies over 20 minutes into baking. Broil on high in the upper half of the oven for 2-3 minutes.
- Coarsely chop the vegetables and add them to the soup base after it’s prepared.
- While the veggies roast, make the soup base: Cook 3 tablespoons of butter and 1 tablespoon of olive oil in a large pan over medium heat. Add the garlic once the butter is melted. Whisk for 1 minute. Add flour, whisking constantly for two minutes.
- Gradually add 1/3 of the broth, whisking constantly to smooth out lumps. Add the remaining broth, stirring constantly. Add the seasonings. Increase the heat to medium-high and bring the broth to a gentle boil, stirring occasionally.
- Add the chopped, roasted vegetables. When the soup comes to a simmer, reduce the heat to medium-low.
- Add a handful of cheese at a time, stirring until it melts before adding more cheese. Serve hot.
- Detailed instructions are in the recipe card below.
Variations:
Vegetable Substitutions:
The combination of vegetables in this cozy soup recipe is utterly delicious! However, it is highly versatile. Feel free to substitute whatever you like. Take the opportunity to put vegetable scraps to good use!
Keep in mind that you’ll want to modify the roasting time based on the thickness of your vegetable cuts and their firmness. Harder vegetables, such as root vegetables, generally take longer to roast compared to their more tender counterparts. To ensure even roasting, consider slicing the hard vegetables thinner than the tender ones.
Can you use frozen vegetables?
The answer is yes, but I have only used fresh vegetables. However, frozen vegetables can also be roasted. You need to do a few things to achieve the best results in caramelization.
To start, keep the vegetables frozen—do not thaw them. Then, boost the oil quantity slightly for better browning and use high-heat oils, such as light-tasting olive oil, grapeseed oil, or canola oil, as you will be baking at a high temperature of 450°F. Additionally, preheat the baking sheets; this helps the vegetables heat quickly and minimizes moisture buildup. Finally, arrange the vegetables evenly on the baking sheet in a single layer to prevent steaming and avoid overcrowding.
How to store and reheat:
Store leftover soup in an airtight container. Refrigerate for 3 to 4 days or freeze for up to 3 months.
To reheat, cook on the stovetop over medium heat until heated through. If you want to reheat in the microwave, place the soup in a microwave-safe bowl. Cover with a paper towel or paper plate and microwave in short bursts. Stir in between each burst.
To reheat frozen soup, allow it to defrost in the refrigerator for the best texture and even heating. Then, reheat it as instructed.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Digital kitchen scale—you can make this recipe without a scale, but for precise replication of this soup recipe, I recommend using one. This digital scale measures in grams, ounces, and pounds. It features a high-definition LCD screen and a stainless steel platform.
- Large pot—this 4.5-quart enameled cast iron Dutch oven can be used for braising, stews, roasting, and bread baking. It is oven-safe up to 500°F. It’s safe to use on gas, electric, ceramic, and induction stovetops.
- Extra large baking sheet—I use this one, which is large enough to fit all of the vegetables. It is commercial grade and heavy gauge aluminized steel. The nonstick coating is PTFE, PFOA, and BPA-free. It comes with a cooling rack.
- Wire whisk—for making the roux and cheese sauce.
- Silicone spatula—for stirring and scraping. This one is heat-resistant up to 100° F.
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Description
This Roasted Vegetable Soup is delightfully tasty. Oven-roasted vegetables, cheddar cheese, and warm spices provide depth of flavor, infusing the soup with warm, smoky, and caramelized undertones. This is the soup to cozy up to on dark, chilly winter nights.
Ingredients
Instructions
- Preheat the oven to 400° F.
- Prep the vegetables: Peeling the potatoes and carrots is optional. Split large broccoli florets in half lengthwise. Remove the seeds and cut the bell pepper into 1-inch-wide chunks. Cut the carrots into 1/3-inch-thick slices. Chop the celery into 3/4-inch chunks. Cut the onion into 3/4-inch-wide rings. Cut the rings into 1-inch chunks. Quarter the potato and cut it into 2/3-inch-thick slices.
- Place the vegetables in a single layer on one extra-large or two smaller baking sheets. Drizzle 4 tablespoons of olive oil over the veggies. Season with 1/2 teaspoon each of salt and black pepper. Use your hands to mix and work the oil and seasonings into the vegetables.
- Bake on the middle rack for 20 minutes. Use a spatula to turn the veggies over. If you are baking on more than one baking sheet and using two shelves, switch shelves when returning the baking sheets to the oven to ensure even browning. Bake for an additional 15-20 minutes or until all the vegetables are tender.
- If the tops of the veggies are not caramelized, raise the shelf in the upper half of the oven and broil on high until caramelized, about 2-3 minutes.
- Twenty minutes before the vegetables are done roasting, start making the soup base. Cook butter and 1 tablespoon of olive oil in a large pan over medium heat. Once the butter has melted, add the garlic. Cook for 1 minute, whisking constantly. Add the flour, whisking continuously for two minutes.
- Gradually stream in 1/3 of the broth, whisking constantly to smooth out lumps. Once the mixture is smooth, add the remaining broth, stirring constantly. Add chili powder, cumin, paprika, and the remaining salt and black pepper. Increase the heat to medium-high and bring the broth to a gentle boil (about 12-15 minutes), stirring occasionally. Turn off the heat until the vegetables are ready to be added.
- When the vegetables are done roasting, transfer them to the cutting board and coarsely chop them. Add to the prepared broth in the pan.
- Bring the soup back to heat over medium-high heat. When the soup comes to a simmer, reduce the heat to medium-low. Add a handful of cheese at a time, stirring until it melts before adding more. Adjust seasonings to taste.
- Makes 6 servings.
Note
- Pro tips. If you want a creamy soup or want to hide the veggies from picky eaters, puree the soup with an immersion blender.
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