Roasted Veggie Soup

This is a solid way to use up whatever vegetables are sitting in your fridge – you roast everything together and blend it into soup. The roasting gives it way more flavor than just boiling vegetables in broth.

June Arthurs
March 13, 2026
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Ingredients (~6 servings)

  • 2 large tomatoes, quartered and core removed
  • 2 orange bell peppers, quartered and seeds removed
  • 2 zucchini, quartered and ends removed
  • 2 sweet potatoes, quartered
  • 4 cloves garlic
  • 1 shallot
  • 1 large onion, rough chopped
  • 1/2 cup olive oil
  • Salt, pepper, onion powder, garlic powder, paprika, cayenne, basil, sage, thyme
  • 1/2 cup heavy cream

Preheat Oven to 400F and Prep the Vegetables

Get your oven going and line a sheet pan with parchment paper.

Quarter the tomatoes and remove the cores; quarter the bell peppers and scrape out the seeds; quarter the zucchini and cut off the ends; quarter the sweet potatoes.

Rough chop the onion and leave the shallot and garlic cloves whole.

Roast Everything for 25-30 Minutes

Place all the vegetables skin side up on the lined sheet pan.

Drizzle the olive oil over everything and season generously with salt and pepper.

Put the pan in the center of the oven and roast for ~25-30 minutes until the vegetables are soft and starting to brown at the edges.

The sweet potato should pierce easily with a fork when it’s done.

Blend the Roasted Vegetables

Let the vegetables rest for a few minutes so you don’t burn yourself.

Working in batches, add the roasted vegetables to a blender and blend until smooth – start on low speed and work up to high.

If your blender is big enough, you can do this in 2 batches instead of more.

Heat and Season the Soup

Heat a large saucepan or Dutch oven over medium heat.

Pour in the blended vegetable mixture and add the remaining seasonings – I use about 1 tsp each of the dried herbs and spices, but season to taste.

Stir in the heavy cream and let the soup heat through until it’s gently bubbling, ~5-6 minutes.

If you want a completely smooth soup, you can strain it through a fine mesh sieve to remove any vegetable skins, but I usually skip this step.

Keep a lid handy to prevent splashing while it heats.

Roasted Veggie Soup

This is a solid way to use up whatever vegetables are sitting in your fridge – you roast everything together and blend it into soup. The roasting gives it way more flavor than just boiling vegetables in broth.
prep time15 minutes
cook time35 minutes
total time50 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 2 large tomatoes, quartered and core removed
  • 2 orange bell peppers, quartered and seeds removed
  • 2 zucchini, quartered and ends removed
  • 2 sweet potatoes, quartered
  • 4 cloves garlic
  • 1 shallot
  • 1 large onion, rough chopped
  • 1/2 cup olive oil
  • Salt, pepper, onion powder, garlic powder, paprika, cayenne, basil, sage, thyme
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 400F and line a sheet pan with parchment paper.
  • Quarter tomatoes and remove cores, quarter bell peppers and remove seeds, quarter zucchini and remove ends, quarter sweet potatoes.
  • Rough chop onion and leave shallot and garlic cloves whole.
  • Place all vegetables skin side up on lined sheet pan.
  • Drizzle with olive oil and season generously with salt and pepper.
  • Roast in center of oven for 25-30 minutes until soft and browning at edges.
  • Let vegetables rest a few minutes, then blend in batches until smooth, starting on low speed and increasing to high.
  • Heat a large saucepan or Dutch oven over medium heat.
  • Pour in blended vegetables and add 1 tsp each of onion powder, garlic powder, paprika, cayenne, basil, sage, and thyme, or season to taste.
  • Stir in heavy cream and heat until gently bubbling, 5-6 minutes.

Notes

Optional – strain through fine mesh sieve for completely smooth texture.