This Easy Chunky Roasted Veggie Soup Recipe is my back pocket simple and healthy get dinner on the table quickly plan when I have no plan. Simply Roasted Vegetables with Italian seasoning are tasty and hold their texture and shape, keeping a supply of homemade vegetable stock in my freezer is the ace in the hole to pull this together any time of year, any night of the week.
This post has been updated from the original published September 10, 2017.
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A pot of roasted veggie soup is an easy and tasty way to get all the cozy feels that homemade soup brings…with just a fraction of the time. I love the way roasting vegetables brings out their natural flavors, locks them in and cooks them perfectly without making them mushy!
I often throw in some edamame beans to the pot of soup and make a vegan skillet cornbread for a well rounded and fabulously satisfying dinner!
Ingredients and Substitutions
- Olive oil: for a no-oil plant based soup, spritz the veggies with veggie broth before sprinkling on the spices and roasting.
- Spices: If you’re on a low-sodium diet, skip the salt. If you’ve made your own broth, you may need additional salt to taste, as my recipe for vegetable stock does not contain salt.
- Veggies: Chose a wide variety, from various categories. Summer squash like zucchini and red bell pepper, cruciferous veggies like cabbage, cauliflower and brussels sprouts and root vegetables like carrots and parsnips offer a balance of vitamins and minerals and will help keep your gut microbiota diverse.
Roast Vegetables for Soup
Preheat the oven to 425. Line a rimmed baking sheet with unbleached parchment paper for easier clean up, if desired.
You’ll start by roasting the vegetables that will take a little longer in the oven, so get those ready first. Dice the onion, peel and slice the carrots and parsnips. Roughly chop the cabbage, cut the cauliflower into florets and trim the Brussels sprouts.
Lay those vegetables on lined baking tray. Drizzle with olive oil, sprinkle with Italian seasoning, ½ teaspoon salt if you’re using it, and crushed red pepper.
While those veggies are roasting, get the softer veggies ready. Trim the zucchini and slice into ¼″ rounds. Deseed the red bell pepper and roughly chop.
After 10 minutes, remove veggie tray from oven. Add zucchini and red pepper and mix well. If everything doesn’t fit in a single layer, evenly divide between two trays. If they’re crowded, they’ll steam rather than roast.
Put the sheet pan back into the oven. Roast for another 15 minutes. Roasted vegetables can be made in advance and stored in an airtight container in the fridge until ready to make the soup.
Make the soup
While vegetables are roasting, heat dutch oven or soup pot over medium heat. Saute garlic in olive oil (or veggie broth) until just fragrant, about 30 seconds.
Then add vegetable stock and tomatoes, with their juices. Bring to a low simmer and let it cook uncovered until the veggies are done roasting.
Stir in roasted veggies. Mix well so the flavors are evenly distributed. If you made the veggies in advance, make sure they are heated through.
Ladle hot soup into bowls and enjoy!
Debra’s Pro Tips
- Save time: Buy already chopped fresh veggies from the produce section or the salad bar of your local grocery store.
- Save money: make homemade vegetable stock...it’s easier than you think and much less expensive than buying those boxes. Plus, using homemade veggie broth helps build a depth of flavor and is a great way to stick to a low sodium diet.
- Store homemade broth in your freezer in 2 cup silicone molds to always have some on hand to make your favorite veggie soup.
- Roasted veggies are super versatile, make extra and throw them onto your salad, use for a burrito bowl or or a wrap for lunch with some delicious roasted cauliflower hummus.
- In the winter months, use sweet potatoes, butternut squash, edamame or cannellini beans for heartier soup.
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📖 Recipe
Chunky Roasted Vegetable Soup
Ingredients
- 2 Tablespoons olive oil, divided optional: see note below
- 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 cut into ½s or large sprouts cut into ¼s
- ¼ head green cabbage about 2 cups roughly chopped
- 1 teaspoon dried Italian spices
- ½ teaspoon sea salt optional….especially if you bought commercial stock that already contains sodium.
- ¼ teaspoon crushed red pepper
- 1 large zucchini ¼d lengthwise and then cut into ¼" slices.
- 1 large red bell pepper trimmed, seeded and roughly chopped.
- 5 cloves fresh garlic
- 1 28-oz can diced tomatoes
- 6 cups vegetable stock
Instructions
- Preheat oven to 375
- PREPARE VEGGIES: dice onion, peel and thinly slice carrot and parsnips. Trim cauliflower and cut into florets. Trim brussel sprouts and cut larger sprouts in half. Trim ends off zucchini and cut into rounds. If zucchini is thick across the middle, cut in half lengthwise first. Deseed the red bell pepper and roughly chop.
- Place onions, carrots, parsnips, cabbage, cauliflower and brussel sprouts on a Use two baking trays if veggies won't fit in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, ¼ teaspoon salt* (see note below about sodium), ¼ teaspoon crushed red pepper. Gently toss. Put tray into preheated oven.
- Roast for 10 minutes.
- Mix veggies and then add in zucchini and red pepper. Toss well and then return to oven to continue roasting for another 15 minutes. If vegetables don't fit on one tray, then evenly divide into two baking trays.
- Can be made in advance up to this point—then store the roasted veggies in the fridge for 3 days.
- While the veggies roast, heat soup pot over medium heat. Swirl in 1 teaspoon olive oil and saute garlic for about 30 seconds, careful not to burn.
- Pour in stock and tomatoes and bring to a low simmer.
- When veggies are done, add them to the soup and stir well. Serve warm. If you've made the veggies in advance and taken them from the fridge, let them cook with the broth for about 5 minutes, until everything is heated through.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Allie
Looks amazing! Definitely making!
Debra Klein
Thank you.Come back and let us know how you like it!
Hayley
Looks delicious. There is something so satisfying about a soup loaded with veggies!
Debra Klein
My thoughts exactly! Satisfying……
Jessica Batista
This recipe looks absolutely delicious- as do all of your other recipes, I might add. It’s also so quick and simple to make. You really can’t ask for more!
Debra Klein
Thanks! Quick, easy, healthy, tasty….that is my goal.
Elly McGuinness
Thanks Debra, I love the look of this recipe – an awesome hearty veg mix and simple tasty ingredients. Had a browse through some of the other soups you linked to in this post and they all sound amazing!
Debra Klein
Thanks Elly. I love a good soup. Please post when you make any of them!
Aditi
Fantastic soup recipe and great pictures! Will certainly be trying this.
Debra Klein
Thanks Aditi. I’ve been working on my food photography skills….the food always looks so awesome when I make it and I just want to capture it so it will inspire you all to make it!!
Mary
Wow, I love the colors! My mouth is watering now. LOL! I definitely agree with you that it’s better to make your own than buy from a restaurant. You know what’s in there and you can make it the way you want it. Thank you for sharing! 🙂
Debra Klein
Well said, thank you.
Carmela
I just made this and it was delicious! So much better than anything you could buy from the store! The flavor was amazing. This will definitely be a new Fall staple for me.
Debra Klein
So glad you make it…..ridiculously simple, and to tasty!
Wendy
If you make this soup, which I more than highly recommend, you will make it over and over again. My husband thought it was as good as my bubby’s cabbage soup. Follow exactly what the recipe says and you’ll be a very happy camper.
susan cohen
This soup is absolutely delicious! I had purchased a homemade soup at a small market last week
that I thought was really tasty and sent Debrah text asking her to recreate it. She looked at the
ingredients and was less than wowed given some
of the ingredients (I imagine some of the ingredients were preservatives) then sent me the link to this recipe. After chopping the veggies it takes no time to prepare. It’s now one of my favorites!
Emily Woodward
I love that the veggies are roasted in this recipe. It really makes the flavor delicious. Thanks for sharing.
Debra Klein
You’re welcome Emily. Thanks for commenting!
Jean
this vegetable soup is perfect for our rainy weather paired it with homebaked breads and they are perfect.
Debra Klein
Match made in heaven! Thank you Jean.
Agnieszka
I don’t usually like vegetable soup but this one is gold! Such great flavors in one pot!
Debra Klein
So glad you gave it a try! This is a perfect soup for “beginners” because the veggies don’t lose their integrity.
Tyanne
I love a healthy soup! The more veggies the better
Debra Klein
Totally!!
Genevieve
You can never go wrong with vegetable soup! I have loads of veggies to use up in my fridge and this is the perfect recipe for it.
Tartan Fish And Chips
Really amazing information. This is very valuable and useful for me. Thank you for sharing this It has a great list of dozens of important sites to healthy eating,
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Susan Davis
Just made this! Very tasty. Took a cup of the veggies and broth and puréed them and a added about half a teaspoon of a garlic balsamic reduction. Awesome on a wet winter day.
Debra Klein
Ooh….I like that idea for a thicker broth and even more flavor!
Mary Fox
I know this is an older posting but I just made made this soup for myself and some friends and it is amazing. I used 4 cups of veggie broth instead of 6 which made it thicker, less soupy. Other than that I followed directions. What a hit! Everyone asked for the recipe. Thank you, this is now my go to soup recipe.
Debra Klein
Ooh…I love the idea of less broth for more of a chunky veggie stew vibe. Well played! Thanks for sharing with friends.