Oven Baked Vegetable Soup

Warm up with a bowl of hearty and nourishing Oven-Baked Vegetable Soup, a recipe that transforms simple, wholesome ingredients into a flavor-packed masterpiece. This soup combines roasted carrots, zucchini, celery, bell peppers, and cherry tomatoes that caramelize beautifully in the oven, bringing out their natural sweetness. Infused with garlic, onion, and a sprinkle of thyme, the roasted vegetables are simmered in a savory vegetable broth to create a comforting dish that's as healthy as it is satisfying. Easy to prepare with just 15 minutes of prep time, this one-pot soup is baked to perfection for rich, layered flavors. Blend it smooth or enjoy it chunky—this versatile recipe is ideal for a quick weeknight dinner or a cozy meal on a chilly day. Garnished with fresh parsley and made with pantry staples, this vegan and gluten-free soup is sure to become a family favorite. Keywords: oven-baked vegetable soup, roasted vegetable soup, healthy vegan soup, easy soup recipes, hearty vegetable soup.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium Carrots
• 3 Celery stalks
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 large Onion
• 4 large Garlic cloves
• 2 cups Cherry tomatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Dried thyme
• 4 cups Vegetable broth
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and peel the carrots. Cut them into 1-inch pieces.

Step 3

Wash and trim the celery, zucchini, and red bell pepper. Chop them into bite-sized pieces.

Step 4

Peel the onion and garlic cloves. Cut the onion into quarters and leave the garlic whole.

Step 5

Place the carrots, celery, zucchini, red bell pepper, onion, garlic, and cherry tomatoes on a large baking sheet.

Step 6

Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, and dried thyme. Toss to coat evenly.

Step 7

Spread the vegetables in a single layer on the baking sheet.

Step 8

Roast in the oven for 30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.

Step 9

Transfer the roasted vegetables to a large oven-safe soup pot or Dutch oven.

Step 10

Pour in the vegetable broth and stir to combine.

Step 11

Cover the pot and place it back in the oven. Bake for an additional 15 minutes at 400°F (200°C) to let the flavors meld.

Step 12

Carefully remove the soup from the oven, and use an immersion blender to blend it to your desired consistency (or leave it chunky if preferred).

Step 13

Taste and adjust seasoning if needed.

Step 14

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	2375.5 grams (2375.5g)

Amount per serving	% Daily Value*
Calories	1204

Total Fat 53.60g	69%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 7.30g
Cholesterol 0mg	0%
Sodium 8597mg	374%
Total Carbohydrate 160.20g	58%
Dietary Fiber 33.10g	118%
Total Sugars 75.30g
Protein 32.10g	64%

Vitamin D 0IU	0%
Calcium 455mg	35%
Iron 10mg	57%
Potassium 5019mg	107%

*The % Daily Value 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.

Source of Calories

Fat: 38.5%

Protein: 10.3%

Carbs: 51.2%