Roasted Vegetable Soup

Warm, comforting, and bursting with flavor, this Roasted Vegetable Soup is the ultimate cozy meal for any season. Packed with a medley of oven-roasted carrots, parsnips, zucchini, red bell peppers, and red onion, this recipe takes vegetable soup to the next level with caramelized sweetness and smoky undertones from smoked paprika. Simmered with broth, diced tomatoes, and fragrant thyme, it’s blended to your desired texture—chunky or velvety smooth. With just 15 minutes of prep and an hour from start to finish, this vibrant, nutrient-rich soup is perfect for meal prep or a quick weeknight dinner. Serve it with a sprinkle of fresh parsley for a refreshing finish, and pair with crusty bread for a hearty, satisfying dish. This vegetarian, gluten-free recipe is sure to become a family favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium carrots
• 3 medium parsnips
• 2 medium red bell peppers
• 2 medium zucchini
• 1 large red onion
• 4 cloves garlic cloves
• 3 tablespoons extra-virgin olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Peel and chop the carrots, parsnips, red bell peppers, zucchini, and red onion into similar-sized chunks for even roasting.

Step 3

Place the chopped vegetables and whole garlic cloves on the baking sheet. Drizzle with olive oil, and sprinkle with 1 teaspoon of salt, 0.5 teaspoon of black pepper, thyme, and smoked paprika. Toss to coat evenly.

Step 4

Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Step 5

Once the vegetables are roasted, remove them from the oven and transfer them to a large pot or Dutch oven.

Step 6

Add the vegetable broth, canned diced tomatoes (including the juices), and the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper to the pot.

Step 7

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld together.

Step 8

Use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, blend partially, or blend until smooth for a creamy texture. Alternatively, you can work in batches to blend the soup in a countertop blender.

Step 9

Taste and adjust seasoning as needed. Add more salt, pepper, or smoked paprika if desired.

Step 10

Serve the soup hot, garnished with freshly chopped parsley if you like. Pair it with crusty bread for a complete meal.

Nutrition Facts

Serving size	3241.7 grams (3241.7g)

Amount per serving	% Daily Value*
Calories	1774

Total Fat 77.00g	99%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 10.90g
Cholesterol 15mg	5%
Sodium 11773mg	512%
Total Carbohydrate 243.40g	89%
Dietary Fiber 55.30g	198%
Total Sugars 102.40g
Protein 44.20g	88%

Vitamin D 0IU	0%
Calcium 667mg	51%
Iron 16mg	87%
Potassium 7002mg	149%

*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: 37.6%

Protein: 9.6%

Carbs: 52.8%