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A steaming bowl of roasted vegetable soup, garnished with fresh herbs.

Quick way to grow your Perfect Roasted Vegetable Soup

This recipe provides a quick and easy way to create a delicious roasted vegetable soup. It's perfect for a comforting meal on a chilly day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 lb carrots
  • 1 lb butternut squash
  • 1 red onion
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Soup Base
  • 4 cups vegetable broth
  • 1 tbsp fresh thyme
  • 1 bay leaf
  • 0.25 cup creme fraiche optional

Equipment

  • baking sheet
  • large pot
  • immersion blender (or regular blender)

Method
 

Roasting Vegetables
  1. Preheat oven to 400°F (200°C) and chop all vegetables into 1-inch pieces. Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet, then roast for 25-30 minutes until tender and caramelized.
Making the Soup
  1. Transfer roasted vegetables to a large pot, adding vegetable broth, fresh thyme, and a bay leaf. Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
Finishing Touches
  1. Remove the bay leaf and purée the soup using an immersion blender until smooth, or carefully transfer to a regular blender. If desired, stir in crème fraîche for extra creaminess.

Notes

For a richer flavor, you can roast additional vegetables like sweet potatoes or parsnips. Adjust seasoning to taste and serve with crusty bread or a dollop of sour cream.