Description
This Roasted Veggie Soup is creamy, cozy, and nourishing—all without cream or dairy. Made by roasting red pepper, zucchini, carrots, squash, onion, and garlic until caramelized, then blending with broth and spices, it creates a velvety bisque-like texture that’s both healthy and comforting. Perfect for meal prep, vegan diets, and gluten-free lifestyles.
Ingredients
Scale
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 carrots, peeled and sliced
- 1 small butternut squash, peeled and cubed
- 1 red onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3 cups vegetable broth (low-sodium)
- 1/2 teaspoon dried thyme
- Optional: 1/4 cup grated cheese (or vegan alternative)
- Optional: 1 tablespoon lemon juice
Instructions
- Preheat & prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast veggies: Place red pepper, zucchini, carrots, squash, onion, and garlic on the sheet. Drizzle with olive oil, sprinkle with salt, pepper, smoked paprika, and cumin. Toss and roast 25–30 minutes, flipping halfway.
- Blend: Peel garlic and transfer all roasted veggies to a blender with broth and thyme. Blend until smooth. Alternatively, use an immersion blender in a soup pot.
- Simmer: Pour blended soup into a pot. Simmer 5–10 minutes to meld flavors. Adjust with more salt, pepper, or lemon juice.
- Serve: Ladle into bowls and garnish with herbs, a drizzle of olive oil, or vegan cheese.
Notes
- Roast until caramelized for the deepest flavor.
- Use a high-speed blender for the creamiest finish.
- Add lemon juice at the end for brightness.
- Stir in lentils or white beans for extra protein.
- Pairs beautifully with crusty bread or quinoa salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Vegan, Vegetarian
- Method: Roasted, Blended
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 7g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Veggie Soup, Vegan Soup, Creamy Soup Without Cream, Gluten Free Soup, Vegetarian Soup Recipes