Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 7 servings
Ingredients: 3 medium carrots, peeled and cut into 2.5 cm pieces; 2 red or yellow bell peppers, deseeded and roughly chopped; 2 large tomatoes, quartered; 500 g butternut squash, peeled and cubed; 2 medium onions, peeled and quartered; 1 whole head of garlic, top sliced off; 2 medium zucchini, cut into 2.5 cm chunks; 4 tbsp olive oil; 1 tsp smoked paprika; salt and black pepper to taste; 1 l vegetable stock (well-seasoned); 1 tsp ground cumin; 1 bay leaf; 1 parmesan rind (optional, adds body and umami); 2 tsp lemon juice or sherry vinegar; fresh basil or flat-leaf parsley, to serve; extra virgin olive oil, for drizzling

AuthorEmma food bloggerDifficultyBeginner

A deeply flavourful blended soup made by roasting vegetables at high heat to unlock caramelized sweetness and boosted antioxidants before simmering in seasoned stock.

Yields7 Servings

Prep Time15 minsCook Time45 minsTotal Time1 hr

Vegetables for Roasting

3 medium carrots, peeled and cut into 2.5 cm pieces

2 red or yellow bell peppers, deseeded and roughly chopped

2 large tomatoes, quartered

500 g butternut squash, peeled and cubed

2 medium onions, peeled and quartered

1 whole head of garlic, top sliced off

2 medium zucchini, cut into 2.5 cm chunks

4 tbsp olive oil

1 tsp smoked paprika

salt and black pepper to taste

For the Broth

1 l vegetable stock (well-seasoned)

1 tsp ground cumin

1 bay leaf

1 parmesan rind (optional, adds body and umami)

To Finish

2 tsp lemon juice or sherry vinegar

fresh basil or flat-leaf parsley, to serve

extra virgin olive oil, for drizzling

Prep the Vegetables

Preheat oven to 200°C (400°F) with two racks in the upper and lower thirds. Cut all vegetables into 2.5 cm pieces — uniform size is the most important factor for even roasting. Keep watery vegetables (tomatoes) on a separate pan from dense ones (carrots, squash).

Season and Oil

Toss each vegetable type in olive oil first (about 1 tbsp per 400g), then season with salt, black pepper, and smoked paprika. Toss the garlic head in oil separately and wrap in foil. Spread everything in a single layer with space between pieces.

Roast

Place dense vegetables (carrots, squash, parsnips) on the lower rack, softer ones (tomatoes, peppers, zucchini) on the upper rack. Roast for 25–35 minutes until edges are deep golden and slightly charred. The garlic roasts 40 minutes. Do not open the oven in the first 25 minutes.

Build the Broth

While vegetables roast, warm the stock in a large pot over medium heat. Add cumin, bay leaf, and parmesan rind. Taste and season the stock well — the roasted vegetables are sweet, so the broth needs to be savoury.

Combine and Simmer

Transfer all roasted vegetables to the pot, scraping every bit of caramelized liquid from the baking sheets into the broth. Squeeze in the roasted garlic paste. Add extra stock to cover by 2–3 cm. Simmer gently for 10 minutes. Remove bay leaf and parmesan rind.

Blend and Finish

Blend to your preferred texture: fully smooth with an immersion blender, half-blended for rustic body, or serve chunky. Stir in lemon juice or sherry vinegar. Taste and adjust seasoning. Serve in bowls with a drizzle of olive oil and fresh herbs. Add croutons, pumpkin seeds, or a swirl of yogurt if desired.

Nutrition Facts

7 servings

Serving size

1 bowl (approx. 350ml)

Amount per serving
Calories235

% Daily Value *
Total Fat 10g13%
Total Carbohydrate 29g11%
Dietary Fiber 6g22%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients