Want to eat the rainbow? Try this Roasted Vegetable Soup — a budget-friendly, nourishing vegan comfort food packed with colorful roasted vegetables. Velvety, savory, and satisfying, it’s perfect for lunches, weeknight dinners, or meal prep.
This roasted vegetable soup is one of those recipes that helped me get vegetables into picky eaters’ bowls without a battle. Roasting concentrates flavor and caramelizes vegetables, then blending them with white beans and broth creates a silky base that tastes indulgent while still being wholesome.
The beauty of this recipe is its flexibility: swap vegetables to use what’s in season or what you have on hand. Below you’ll find a clear ingredient list, simple steps, and helpful tips to get a smooth, flavorful soup every time.
Why you’ll love this vegan vegetable soup
- Eat the rainbow – Roasted sweet potatoes, bell peppers, zucchini, cauliflower, and red onion create wonderful color, aroma, and flavor.
- Customizable – Use any mix of vegetables you like or need to use up; the recipe adapts well to substitutions.
- Simple and budget-friendly – Minimal hands-on time, pantry-friendly ingredients, and great results from a hot oven and a blender.
How to make roasted vegetable soup
The full printable recipe with exact measurements appears in the recipe card below.
Toss the chopped vegetables with olive oil, cumin, turmeric, coriander, smoked paprika, salt, and pepper on a rimmed baking sheet. Roast at 400°F until the potatoes are tender and the other vegetables are golden and caramelized. Reserve 1 to 2 cups of the roasted vegetables to use as a garnish when serving.
Meanwhile, warm a little olive oil in a large pot and sauté minced garlic until fragrant. Add the roasted vegetables, drained white beans, and vegetable broth. Puree the mixture with an immersion blender until completely smooth, or work in batches in a high-powered blender. Simmer the blended soup a few minutes, finish with fresh lemon juice, and adjust salt and pepper to taste.
Recipe tip
For a thicker, creamier soup use 4 cups of broth. If you prefer a thinner, brothier bowl, add up to 5 cups of broth. You can also leave some roasted vegetables chunky by stirring a few into the soup just before serving.
Ladle the soup into bowls and top with the reserved roasted vegetables, vegan Parmesan, and a crack of black pepper. Serve with crusty bread for dunking and enjoy a comforting, colorful, and nourishing meal.
Frequently asked questions
Sweet potatoes, bell peppers, zucchini, cauliflower, and red onion make a balanced, flavorful base and blend to a smooth texture. You can also roast squash, carrots, eggplant, broccoli, beets, or tomatoes depending on preference and season.
Yes. You do not need to thaw them first — roast frozen vegetables straight from the bag, allowing extra time for them to become tender and to brown, typically around 20–30 minutes depending on the pieces.
No. If you’d rather skip roasting, you can sauté or simmer the vegetables directly in the pot with the broth until tender. Roasting, however, adds caramelized flavor and depth.
Swap white beans for cooked red lentils, stir in leafy greens at the end, add fresh herbs while simmering, or finish with a splash of coconut milk or cashew cream for extra richness.
Yes. Omit the oil when roasting and use a small amount of broth to sauté the garlic. You can also roast vegetables without oil on a nonstick sheet or parchment.
Yes. Store cooled leftovers in an airtight container in the freezer for up to three months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
Roasted Vegetable Soup — Recipe
Servings: 6 | Prep: 30 mins | Cook: 40 mins | Total: 1 hr 10 mins
Ingredients
Roasted vegetables
- 1 medium sweet potato (about 12 ounces), peeled and cubed
- 1 red bell pepper, seeded and chopped into 1-inch chunks
- 1 medium zucchini, diced
- 1 small head cauliflower, chopped into florets
- 1 medium red onion, chopped into 1-inch chunks
- 2–4 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
The rest
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 (15-ounce) can white beans, drained and rinsed
- 4–5 cups vegetable broth (4 cups for thicker soup)
- 3 tablespoons fresh lemon juice
- 1/2 cup vegan Parmesan (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C). Arrange the chopped vegetables on a large rimmed baking sheet (use two sheets if needed).
- Drizzle vegetables with 2–4 tablespoons olive oil. Sprinkle cumin, turmeric, coriander, smoked paprika, salt, and black pepper. Toss to coat evenly and spread in a single layer.
- Roast for 30–40 minutes until the potatoes are tender and the vegetables are golden and caramelized. Reserve 1–2 cups of roasted vegetables for topping.
- Warm 1 tablespoon olive oil in a large pot over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Add the remaining roasted vegetables, white beans, and 4–5 cups vegetable broth. Stir to combine.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a high-powered blender. Return to the pot and simmer 5–10 minutes to meld flavors.
- Stir in the lemon juice and taste for seasoning. Adjust salt and pepper as needed. Serve topped with reserved roasted vegetables, vegan Parmesan, and freshly cracked black pepper. Enjoy with crusty bread.
Nutrition (per serving)
Calories: 242 kcal | Carbohydrates: 36 g | Protein: 10 g | Fat: 8 g | Fiber: 9 g | Sodium: 335 mg | Vitamin A: 6205 IU | Vitamin C: 59 mg