Roasted Vegetable Soup
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
This hearty and healthy Roasted Vegetable Soup is your new favorite winter comfort food! It combines your choice of filling roasted veggies with a flavorful broth and tender gnocchi for a soup that’s packed with nutrition and is sure to fill you up.
Why you will love this roasted vegetable soup recipe
In the colder months, I often find myself craving a piping hot bowl of soup. There’s something so comforting about knowing a pot of soup is simmering away on the stove, ready for a nice cozy lunch or dinner during soup season.
Along with this Roasted Corn Chowder, this roasted veggie soup has been one of my favorites to make recently. It’s super customizable, so I can easily throw in whatever vegetables I happen to have on hand.
I love to top it with some air fryer croutons and serve alongside a chopped salad or Mediterranean pasta salad for an easy dinner with lots of healthy components and great flavor.
Ingredients you will need
Vegetables: While this hearty soup is easy to customize, I recommend starting out with some carrots, red bell pepper, zucchini, and tomatoes.
Aromatics: Sweet onion and garlic provide a fantastic dimension of savory flavor that supports the flavor of the veggies.
Seasonings: A simple blend of Italian seasoning with sea salt and black pepper is all you’ll need, but you can add other herbs and spices to taste.
Vegetable broth: For a bit more veggie flavor. You could also use chicken stock or chicken broth if you prefer.
Potato gnocchi: Tender and filling gnocchi is the perfect ingredient to pair with the nutritious, comforting veggies.
Garnishes: I love to top my soup with some fresh basil and Parmesan cheese!
How to make vegetable soup
- Roast the vegetables. Add all of your vegetables to a baking sheet in a single layer and toss with olive oil, salt, pepper, and Italian seasoning. Roast at 400 degrees F for 35 to 40 minutes, or until your veggies are softened and the edges are lightly caramelized.
- Make the soup. Add the roasted vegetables to a blender with the vegetable stock and San Marzano tomatoes and pulse on high. If you don’t have a high powered blender or one that’s large enough, you could also use an immersion blender right in your soup pot.
- Add gnocchi. Transfer the blended creamy soup to a soup pot and add gnocchi. Cook over medium high heat for 10 to 15 more minutes.
- Season and serve. Taste the soup and add more seasonings as needed. Simmer until the gnocchi is fully cooked and plump, then serve and garnish your hot soup with fresh basil and Parmesan.
Tip: this soup is thick and creamy, if you prefer a brothier soup you can add more vegetable broth to thin it out.
Is it better to roast or boil vegetables for homemade soup?
This partially comes down to personal preference, but I think roasting veggies offers a whole lot more flavor than boiling them!
The browning around the edges is crucial for that hearty and savory taste, and roasting also deepens the flavors of any spices and gives the veggies a subtly sweet edge to them.
What is the secret to roasting vegetables?
Be sure to allow the oven to fully preheat before adding the veggies. Arrange them in an even layer on the sheet pan, but don’t worry if there’s some overlap. You want to soften the veggies and brown the edges, but they shouldn’t to get too crisp.
I also recommend tucking the garlic cloves underneath the bell pepper. This will prevent it from cooking too quickly, and also infuse the pepper with garlicky flavor!
What can I add to vegetable soup to give it more flavor?
For a bit of added sweetness and tang, add a splash of apple cider vinegar or a squeeze of tomato paste.
Season the veggies with additional ingredients like garlic powder, turmeric, or onion powder, a bit of fresh lemon juice, red pepper flakes or cayenne pepper for a bit of heat, or herbs like thyme, oregano, or marjoram.
You can also include other veggies like potatoes, broccoli, butternut squash, sweet potatoes, green beans, celery, mushrooms, cabbage, and cauliflower. For some protein, I also recommend stirring in some shredded chicken or turkey. This is a fantastic way to use leftovers!
How to store soup
Allow the soup to cool most or all of the way, then transfer to an airtight container and keep it in the fridge for 4 to 5 days. This soup is also fantastic to freeze for convenient meals up to 3 months out!
You can also use these silicone molds to store your soup in the freezer, they pop out so easily and allow you to store single servings!
How to reheat soup
Add the soup back to a pot over medium heat and bring to a simmer, then give it a good stir and ensure everything is evenly heated through. I recommend allowing the soup to thaw if you’re reheating from frozen for best results.
WANT TO TRY THIS ROASTED VEGETABLE SOUP RECIPE?
PIN IT to your soup recipes, vegetarian recipes, or vegetable recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Roasted Vegetable Soup
Equipment
Ingredients
- 1.5 cups baby carrots
- 2 large red bell peppers, seeds removed and sliced in half
- 1 large zucchini, cut into 3 inch pieces
- 1.5 cups cherry tomatoes
- 1 large sweet onion, quartered
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 tbsp Italian seasoning
- kosher salt and pepper to taste
- 1/2 cup vegetable broth
- 30 oz san marzano tomatoes, and their juices
- 1 package, 16 oz potato gnocchi
- fresh basil and parmesan cheese for topping, optional
Instructions
- Preheat the oven to 400°F.
- Spread the vegetables on a baking sheet in a single layer and toss with olive oil, salt, pepper, and italian seasoning. Make sure the peppers are flesh side down and tuck the garlic cloves underneath one of the peppers. Roast for about 35-40 minutes or until they are soft and slightly caramelized on the edges.
- Once the vegetables are done roasting, transfer them to a blender with the vegetable broth and san marzano tomatoes, and pulse on high until they are completely puréed, or use an immersion blender right in the pot. Add them to a large pot and bring to a light boil. Add the gnocchi, and let it all cook together for an additional 10-15 minutes.
- Season the soup with additional salt and pepper if needed. Allow the gnocchi to simmer in the soup for a few minutes until it’s plump and soft. Check your package instructions for cook time.
- Serve the soup hot, garnished with fresh basil and, if desired, grated Parmesan cheese.
