Hearty & Healthy: Easy Chunky Roasted Vegetable Soup Recipe
This Easy Chunky Roasted Vegetable Soup recipe is a true lifesaver for those busy weeknights when you crave a wholesome, satisfying meal but have no concrete plan. Imagine perfectly roasted vegetables, seasoned with aromatic Italian herbs, retaining their delightful texture and shape, all swimming in a rich, homemade vegetable stock. It’s a simple, healthy, and incredibly flavorful solution that you can pull together any time of year.
Consider this your friendly reminder: delicious and nutritious cooking doesn’t have to be complicated or time-consuming. Instead of reaching for takeout menus, open your crisper drawer and transform those good-intentioned veggies into a hearty and deeply satisfying soup. This recipe celebrates simplicity, making it a perfect addition to your regular meal rotation.
This post has been significantly updated from the original published on September 10, 2017, to provide even more tips, details, and enhanced clarity for an optimal cooking experience.
Why Choose Roasted Vegetables for Your Soup?
A pot of roasted vegetable soup offers all the cozy comfort of traditional homemade soup, but with a fraction of the effort and a boost in flavor. The secret lies in roasting the vegetables. Unlike boiling or steaming, roasting brings out the natural sweetness and depth of flavor in each vegetable. It caramelizes their surfaces, creating a rich, earthy taste and a pleasing al dente texture that prevents them from becoming mushy when added to the broth. This easy homemade vegetable soup recipe is incredibly flexible, allowing you to use a variety of root vegetables, cruciferous greens, or any combination of your favorite seasonal produce you might have on hand.
To make this experience even more comforting, you’ll want to whip up a batch of easy skillet cornbread to serve alongside this wholesome vegetable soup. It’s the perfect pairing for a truly cozy and satisfying meal.
Debra’s Pro Tips for the Best Veggie Soup
- Save Time & Effort: While homemade is always a treat, don’t hesitate to purchase premade stock from the grocery store. Look for brands with reduced sodium and fewer heavily processed vegetable oils. For even quicker prep, consider using already chopped fresh vegetables from the produce section or your local grocery store’s salad bar.
- Save Money & Enhance Flavor: Making homemade vegetable stock is surprisingly easy and cost-effective. It’s an excellent way to build a deeper flavor profile for your soup and gives you full control over the sodium content, making it perfect for a low-sodium diet.
- Smart Broth Storage: Keep homemade broth readily available by freezing it in 2-cup silicone molds. This ensures you always have the perfect amount on hand to whip up this easy vegetable soup or any other favorite recipe.
- Year-Round Soup Season: Don’t limit your soup making to just the colder months! The best vegetables to use are always seasonal and fresh, ensuring maximum flavor and nutrients. This recipe is adaptable for every season.
- Craving Creaminess? Easily transform this chunky soup into a smooth, creamy delight. Simply use an immersion blender to purée a portion or all of the soup directly in the pot. This is a great way to thicken the broth and achieve a different texture, making it one of your new favorite creamy vegetable soups.
- Versatile Roasted Veggies: Make extra roasted vegetables! They are incredibly versatile. Toss them onto a fresh salad, use them as a filling for a delicious burrito bowl, or roll them into a wrap with some roasted cauliflower hummus for a quick and healthy lunch.
- Heartier Winter Options: For a more substantial and satisfying soup during the colder winter months, consider adding root vegetables like sweet potatoes or butternut squash. Cannellini beans or other legumes are also excellent additions for extra protein and fiber.
- Make it a Complete Meal: To turn this vegetable soup into a truly complete and filling meal, stir in some whole-grain pasta (like elbow macaroni or small shells) or cooked grains such as quinoa, farro, or even rice ramen noodles, directly into the pot before serving.
Key Ingredients and Smart Substitutions
The beauty of this chunky roasted vegetable soup is its adaptability. Here’s a breakdown of the core ingredients and how you can tailor them to your pantry and preferences:
- Olive Oil: Used for roasting vegetables and sautéing garlic, olive oil adds a lovely richness. For a completely oil-free, plant-based soup, simply spritz your veggies with vegetable broth before sprinkling on the spices and roasting. You can also use broth or water for sautéing the garlic.
- Aromatic Spices: Our blend includes crushed red pepper for a subtle kick, Italian seasoning for classic herbaceous notes, and sea salt. If you’re on a low-sodium diet, feel free to skip the added salt entirely. Remember, if you’ve made your own broth using my homemade vegetable stock recipe (which contains no salt), you might need a bit more salt to taste in the final soup. Always taste and adjust!
- Onion: A staple for building flavor. Yellow, sweet Vidalia, or white onions work wonderfully. Red onion offers a slightly sweeter touch, while leeks are an excellent choice for a more delicate yet distinctly flavorful base.
- Garlic Cloves: The more, the better, in my opinion! Chopping garlic a few minutes before cooking allows the allicin (anti-inflammatory compounds) to develop, maximizing its health benefits before it’s exposed to heat.
- Diced Tomatoes: These add a lovely acidity and a touch of sweetness to the broth. Opt for BPA-free cans or, even better, tomatoes packaged in glass jars for a cleaner option.
- Diverse Veggies: The key to a truly nourishing and delicious soup is a wide variety of vegetables from different categories.
- Summer Squash: Zucchini and yellow squash add freshness and tender bites.
- Bell Peppers: Red bell pepper offers vibrant color and a sweet crunch.
- Cruciferous Veggies: Cabbage, cauliflower, and Brussels sprouts provide wonderful texture and a wealth of nutrients beneficial for gut health.
- Root Vegetables: Carrots and parsnips lend natural sweetness and heartiness, holding up well to roasting.
This balance of ingredients not only provides a wide spectrum of vitamins and minerals but also helps to promote a diverse gut microbiota, contributing to overall health. Feel free to swap in other favorites like broccoli, sweet potatoes, or even green beans!
How to Perfectly Roast Vegetables for Your Soup
Roasting is the heart of this recipe, locking in flavor and creating a delightful texture. Here’s how to do it right:
- Preheat your oven to 375°F (190°C). For easier cleanup, line a rimmed baking sheet with unbleached parchment paper.
- **First Batch of Veggies (Harder Vegetables):** Begin by preparing the vegetables that take longer to cook. Dice the onion, peel and slice the carrots and parsnips into ½-inch rounds. Roughly chop the cabbage, cut the cauliflower into bite-sized florets, and trim the Brussels sprouts, halving larger ones.
- Spread these prepared vegetables in a single layer on your lined baking tray. Drizzle generously with olive oil, then sprinkle with 1 teaspoon of Italian seasoning, ½ teaspoon of sea salt (if using, see notes for low-sodium options), and ¼ teaspoon of crushed red pepper. Toss everything to ensure an even coating.
- Place the baking sheet into the preheated oven and roast for 10 minutes.
- **Second Batch of Veggies (Softer Vegetables):** While the first batch is roasting, prepare your quicker-cooking vegetables. Trim the zucchini and slice it into ¼-inch rounds. Deseed the red bell pepper and roughly chop it.
After 10 minutes, carefully remove the baking tray from the oven. Add the zucchini and red bell pepper to the tray and mix everything well to combine. Crucially, if the vegetables don’t fit in a single layer, divide them evenly between two trays. Crowding the vegetables will cause them to steam instead of roast, preventing that desirable caramelization and texture.
Return the sheet pan(s) to the oven and roast for another 15 minutes, or until the vegetables are tender-crisp and lightly browned. These roasted vegetables can be made in advance and stored in an airtight container in the fridge for up to 3 days, ready to be added to your soup.
Assembling Your Delicious Roasted Vegetable Soup
With your aromatic roasted vegetables ready, assembling the soup is quick and easy, bringing all those wonderful flavors together.
While your vegetables are roasting, or if you’re making the soup fresh, heat a large Dutch oven or a substantial soup pot over medium heat. Swirl in 1 teaspoon of olive oil (or vegetable broth for an oil-free version) and sauté the minced garlic until it’s just fragrant, which typically takes about 30 seconds. Be careful not to burn it.
Next, pour in the vegetable stock and the diced tomatoes, including their juices. Bring this mixture to a low simmer and let it cook uncovered while the rest of your vegetables finish roasting. This allows the flavors to meld beautifully and the broth to develop depth.
Once the roasted vegetables are ready, carefully stir them into the simmering broth. Mix everything well to ensure all the wonderful flavors are evenly distributed. If you’ve roasted your vegetables in advance and they’re cold from the fridge, allow the soup to gently simmer for about 5 minutes after adding them, or until everything is heated through.
Ladle the hot, chunky roasted vegetable soup into bowls. Garnish with fresh herbs if desired, and enjoy this incredibly flavorful and nourishing homemade meal! It’s truly a simple pleasure.
Meal Prep and Storage for Ultimate Convenience
This healthy roasted vegetable soup is perfect for meal prepping, ensuring you have nutritious meals ready to go throughout the week.
- How to Serve: Enjoy this delicious soup warm, perhaps with a side of creamy vegan Caesar salad and some freshly baked homemade vegan dinner rolls for a truly satisfying meal.
- Make Ahead Magic: You can roast the vegetables up to 3 days in advance. Store them in an airtight container in the refrigerator. When you’re ready to eat, simply add them to the hot garlic, broth, and tomato mixture and heat through. Alternatively, you can prepare the entire soup ahead of time and gently reheat it on the stovetop until simmering before serving.
- Storage Solutions: Leftover roasted vegetable soup will keep beautifully in an airtight container in the fridge for up to 5 days. If you made the soup in a Dutch oven, you can save on dishes by storing it directly in the pot (once cooled) for easy reheating.
- Freezing for Later: For longer storage, this soup freezes exceptionally well. Ensure the soup is completely cool before transferring it to freezer-safe containers. Freeze it in portion sizes that are convenient for you. To enjoy, thaw overnight in the fridge, then reheat gently on the stove until simmering. This makes for a fantastic quick lunch or dinner on a moment’s notice.
What to Serve with Your Healthy Vegetable Soup
This hearty chunky roasted vegetable soup pairs wonderfully with a variety of sides, enhancing your meal experience. Here are some complementary dishes:
- Gluten-free Vegan Cornbread with Puréed Corn Kernels
- Tuscan Kale Chopped Salad
- The Best Vegan Dinner Rolls
- Arugula Salad with Lemon Vinaigrette
Did you enjoy making this comforting Chunky Roasted Vegetable Soup? Your feedback means a lot! Please take a moment to click on the stars below to comment and rate this recipe. We’d also love to see your creations! Share photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Your support helps other home cooks discover delicious and healthy recipes like this one!
📖 Recipe
Healthy Chunky Roasted Vegetable Soup
Rate this Recipe
Pin Recipe
Equipment
-
Measuring Cups and Spoons
-
Dutch oven
-
Baking sheet
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°F (190°C).
-
PREPARE VEGGIES: Dice the onion. Peel and thinly slice the carrots and parsnips into ½-inch rounds. Trim cauliflower and cut into florets. Trim Brussels sprouts and cut larger sprouts in half or quarters. Trim ends off zucchini and cut into ¼-inch rounds; if zucchini is thick, cut in half lengthwise first. Deseed the red bell pepper and roughly chop it.
-
Place onions, carrots, parsnips, cabbage, cauliflower, and Brussels sprouts on alarge rimmed baking sheet. (Use two baking trays if veggies won’t fit in a single layer to prevent steaming). Drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon Italian seasoning, ¼ teaspoon salt* (see note below about sodium), and ¼ teaspoon crushed red pepper. Toss to coat evenly. Put tray into preheated oven.
-
Roast for 10 minutes.
-
Remove veggies from the oven. Add in the zucchini and red bell pepper along with the remaining 1 tablespoon of olive oil. Toss well. Return to oven and continue roasting for another 15 minutes, or until all vegetables are tender-crisp and lightly caramelized. If vegetables were crowded, ensure they are spread on two baking trays to prevent steaming.
-
Can be made in advance up to this point—then store the roasted veggies in an airtight container in the fridge for up to 1 week.
-
While the veggies roast, heat a large soup pot or Dutch oven over medium heat. Swirl in 1 teaspoon olive oil (or veggie broth for oil-free) and sauté the minced garlic for about 30 seconds, careful not to burn.
-
Pour in 6 cups of vegetable stock and the 28-oz can of diced tomatoes (with juices). Bring to a low simmer.
-
When the roasted vegetables are done, add them to the simmering soup and stir well. Serve warm. If using pre-roasted (chilled) veggies, let them cook with the broth for about 5 minutes to ensure they are thoroughly heated through before serving.
Notes
Sodium: Adjust the amount of sea salt to your personal taste and dietary requirements. This recipe can easily be a low-sodium soup if you use homemade, unsalted stock and omit the added salt.
Olive oil: For a completely oil-free version, spray vegetables gently with vegetable broth before sprinkling with spices and roasting. You can also sauté the garlic in vegetable broth or even water instead of oil.
Roasting veggies: Roasting is key to keeping your vegetables bright, vibrant, and with a pleasant texture, preventing them from becoming soggy. Don’t worry too much about the exact quantities or specific varieties of vegetables; this recipe is very forgiving! A little more or less of any veggie is perfectly fine. If you don’t have cauliflower, use that broccoli that’s been in your fridge. Substitute yellow squash for zucchini if that’s what you have. The best approach is to use what’s in season and readily available to you, adapting the recipe to make it truly your own.
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.