Roasted Vegetable Soup
Roasted tomatoes, leeks, and carrots, give this Roasted Vegetable Soup so much flavor! A cozy and vegetarian soup that is great for a rainy afternoon or winter evening.
A chilly winter evening always has me craving comfort food and the other night I was craving a grilled cheese and tomato soup dinner. Anyone else grow up eating that combo?! I decided to take the soup up a notch by adding more vegetables and roasting them for this Roasted Vegetable Soup.
This is not your typical bland vegetable soup! The vegetables used for this vegetarian soup are tomatoes, leeks, and carrots and they are roasted, which really brings out their flavors. The roasted veggies are pureed and combined with some chicken broth and a dash of cream and the end result is a creamy bowl of comfort!
Looking for more cozy soups? Check out my Slow Cooker Italian Penicillin Soup, Slow Cooker Chicken Wild Rice Soup, and Slow Cooker Chicken Tortilla Soup!
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Why You'll Love This Recipe
- Packed with Vegetables - this soup is full of nutrient-dense vegetables that will make you feel great.
- Comforting - this warm and cozy soup is super comforting on a chilly fall or winter day.
- Adaptable - you can definitely add different vegetables, to use up whatever you have on hand!
- Delicious - the vegetables add so much flavor, and this soup is absolutely divine.
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Ingredients
Tomatoes - you can really use any kind of tomato. I have used medium-sized vine-on tomatoes but Roma, beefsteak, heirloom, really any kind would work! I wouldn't recommend using canned tomatoes since the tomatoes are roasted, but if you're in a pinch you could a couple of cans of fire-roasted tomatoes and skip roasting them.
Carrots, Leeks, Onion, and Garlic - all of these are roasted, along with the tomatoes, to maximize their flavor!
Olive Oil - the vegetables are tossed in olive oil and seasoned with salt and pepper prior to being roasted.
Vegetable Broth - used to keep this soup vegetarian, but you could also use chicken broth if that's what you have.
Heavy Cream or Half and Half - I add about ¼-1/2 cup for some extra creaminess, and have used both cream and half and half with great results.
Fresh Basil - I absolutely love the flavor of basil and it is perfect in this soup! In the winter when fresh basil is more expensive and less available, I use this fresh basil paste to add the fresh basil flavor! You could also use pesto if that's what you have on hand.
Pleaser refer to the recipe card for the complete list of ingredients .
Variations
Different Vegetables - this roasted vegetable soup is very adaptable and you can use other vegetables that you have on hand. I'd recommend potatoes, sweet potato, cauliflower, parsnips, butternut squash, bell peppers, and zucchini.
Different Spices - this soup is packed with flavor but you could add some paprika, Italian seasoning, thyme, or dried basil for even more flavor.
Step by Step Instructions
Photo 1. Prepare all of the vegetables and transfer them to a large bowl. Drizzle with olive oil and season with salt and black pepper.
Photo 2. Divide the vegetables between two baking sheets, lined with parchment paper. Roast the vegetables in a preheated 425 degree oven for 45-50 minutes.
Photo 3. Add the vegetables to a large soup pot with broth and bring to a simmer over medium heat. Let simmer for 10 minutes.
Photo 4. Add the cream/half and half and then blend using an immersion blender or blender. Serve topped with fresh basil and Parmesan. Enjoy!
Expert Tips
Serving Suggestions - I love serving this soup with crusty bread. You could also add a side salad to bulk up the volume of the meal.
Storage - store leftover soup in an airtight container in the refrigerator for 4-5 days. To freeze, cool the soup and then transfer to an airtight container. Freeze for up to 3-4 months. To reheat, ideally let it thaw in the refrigerator overnight and then reheat on the stovetop or microwave.
Recipe FAQs
Definitely! You can use a dairy free creamer instead of cream and then omit the Parmesan or use vegan Parmesan alternative.
I think this would work fine, although fresh roasted would be the best. I would use 28 ounces of fire roasted tomatoes.
Roasting vegetables deepens their flavor and gives them a smoky sweet flavor.
Other Vegetable Soups to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Roasted Vegetable Soup
Ingredients
- 6-8 medium to large tomatoes
- 2 leeks, cut into ½″ pieces, washed and drained
- 3 carrots, peeled and cut into ½" pieces
- 4 cloves garlic, minced
- 2 tablespoon olive oil
- salt and pepper, to taste
- 2 ½ cups vegetable broth chicken broth works, too
- ¼-1/2 cup heavy whipping cream
- ¼ cup fresh chopped basil (or 2-3 tablespoon pesto)
- Parmesan cheese for topping
Instructions
- Preheat the oven to 425 degrees F.
- Toss the tomatoes, leeks, and carrots with olive oil and garlic, and put onto baking sheet or roasting pan. Sprinkle with kosher salt and pepper.
- Roast until the vegetables are very tender, about 40-50 minutes.
- Transfer vegetables to a large soup pot, add the vegetable broth and water, and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the cream and basil, and puree mixture with immersion blender, or transfer the mixture to a blender and puree. Puree until desired consistency.
- Serve into bowls and garnish with more basil and Parmesan cheese. Serve with croutons, toasted baguette, or sandwich.
This soup ROCKS!!
Penny
This soup makes me want a cold rainy day, but alas... it is sunny and warm in Minnesota... (: I am going to make this on the next rainy day! It looks really good!