Roasted Vegetable Soup

Roasted vegetable soup made with sweet potato, peppers, carrots, and garlic, blended into a smooth, hearty bowl with parmesan and vegetable stock. A warming, healthy recipe perfect for lunch or dinner, with simple ingredients and bold, roasted flavors. Ideal for meal prep and easy to make vegan or gluten-free.

This hearty roasted vegetable soup is full of rich, caramelized flavor from oven-roasted sweet potato, peppers, and carrots, blended into a smooth, warming bowl—perfect for cold days.

Ingredients

For the soup:

• 1 large sweet potato, peeled and chopped
• 1 red bell pepper, deseeded and chopped
• 1 yellow bell pepper, deseeded and chopped
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, unpeeled
• 1 red onion, peeled and cut into wedges
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp ground cumin
• ½ tsp paprika
• 1 litre (4¼ cups) vegetable stock (use gluten-free bouillon if needed)
• 35 g (⅓ cup) grated parmesan cheese

To serve:

• 2 tbsp grated parmesan
• Fresh thyme sprigs

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Instructions

1. Preheat your oven to 200°C (400°F) fan.
2. On a large baking tray, spread the sweet potato, bell peppers, carrots, and garlic cloves (with skin on).
3. Drizzle the vegetables with olive oil and sprinkle over salt, pepper, cumin, and paprika. Toss well with your hands to coat evenly.
4. Roast in the oven for 20 minutes, turning the vegetables halfway through for even cooking.
5. Add the red onion wedges to the tray, toss again to coat in the oil and spices, then roast for another 10–12 minutes until everything is soft and slightly caramelized.
6. Set aside a couple of tablespoons of the roasted vegetables for garnish. Place the remaining vegetables in a large saucepan, and squeeze the roasted garlic out of their skins into the pan.
7. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 5 minutes.
8. Turn off the heat and blend until smooth using a hand blender.
9. Stir in the grated parmesan and adjust seasoning if needed.
10. Ladle into bowls and top with the reserved vegetables, extra parmesan, and a few sprigs of fresh thyme.

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Tips

• Use a large baking tray so the vegetables roast instead of steaming.
• Don’t peel the garlic before roasting—it adds a mellow, sweet flavor when squeezed out later.
• If using a jug blender instead of a hand blender, cool the soup slightly before blending to avoid splashing.
• For a thinner soup, add a splash of extra stock after blending.

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Variations and Substitutions

• Make it vegan: Skip the parmesan or replace it with a vegan hard cheese or nutritional yeast.
• Add heat: Mix in a pinch of chili flakes before roasting for a spicy twist.
• Swap the veggies: Butternut squash, parsnips, or courgette (zucchini) work well too.
• Creamier texture: Stir in a little cream or coconut milk after blending.

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FAQs

Can I make this soup in advance?
Yes, it keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Is this soup gluten-free?
Yes, just ensure the vegetable stock or bouillon used is certified gluten-free.

Can I roast the vegetables ahead of time?
Absolutely. Roast and refrigerate the vegetables for up to 2 days before blending and simmering.

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Serving Suggestions

• Serve with crusty bread, cheese toasties, or garlic flatbread.
• Pair with a fresh green salad for a light lunch.
• Drizzle with olive oil or a swirl of cream before serving for a finishing touch.

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Why You’ll Love This Recipe

• Packed with deep roasted flavor
• Simple ingredients, big taste
• Naturally gluten-free and easily made vegetarian or vegan
• Perfect for meal prep or batch cooking
• Comforting and nourishing on cooler days