I developed this Roasted Vegetable Soup after craving something comforting and loaded with vegetables. I found inspiration in a recipe from The Pioneer Woman, and then tailored it to suit my taste. After the holiday indulgence, January often feels like a reset month — this soup is exactly what I reach for when I want something nourishing, cozy, and full of flavor.
My fridge was full of produce, and this recipe is a perfect way to use up those odds and ends. Roasting the vegetables first concentrates their flavor—caramelization brings out sweetness and depth that you won’t get from simply simmering. Because the soup will be pureed, you don’t need to worry about keeping the vegetables crisp; roast until they’re well-browned for the best taste.
For this soup, roast the vegetables longer than you might for a side dish—look for color and caramelization. Add minced garlic to the pan for the final five minutes so it becomes fragrant without burning. Transfer the roasted vegetables and any pan juices to a slow cooker, then add broth, stewed tomatoes, and dried herbs. Cook on high for a couple of hours or on low for several hours until everything is tender and melded together.
Once cooked, carefully blend the soup until smooth—either in batches in a blender with the lid vented or with an immersion blender. Return the soup to the slow cooker, stir in heavy cream for richness, and keep it warm on low until you’re ready to serve. Taste and adjust the seasoning with salt and pepper.
For texture and an extra layer of flavor, serve the soup with rustic buttery garlic croutons and a generous sprinkle of freshly grated Parmesan. The crunchy croutons and salty cheese complement the velvety soup perfectly.
This recipe is flexible — feel free to substitute other vegetables you have on hand. Root vegetables and winter squash work especially well, and a mix of colors and textures makes for a more interesting final soup. The slow-cooked blend yields a comforting, velvety soup that heats easily for busy days.
Roasted Vegetable Soup is an excellent make-ahead meal: prepare it in the morning and let it keep warm in the slow cooker until dinnertime. It reheats beautifully and makes great leftovers for lunches or quick dinners throughout the week.
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Roasted Vegetable Soup
5 from 5 reviews
- Author: Julie
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
Description
This Roasted Vegetable Soup is a great way to use up leftover produce. It’s velvety, flavorful, and perfect for chilly days.
Ingredients
Scale
- 1 lb. cubed butternut squash
- 3 carrots, peeled and cut
- 2 zucchini, sliced into 1/2-inch rounds
- 1 red pepper, cored and chopped
- 1 yellow onion, cut into 1/2-inch pieces
- 1/4 cup oil (avocado or olive oil)
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 4 cups water
- 1 tablespoon concentrated chicken base
- 14.5 ounce can Italian-style stewed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 10 turns freshly ground black pepper
- 2 dried bay leaves
- 1 cup heavy cream
To Serve
- Rustic buttery garlic croutons
- Freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the cubed squash, carrots, zucchini, chopped red pepper, and onion on a baking sheet. Drizzle with oil, sprinkle with kosher salt, and toss to coat.
- Roast the vegetables for about 30 minutes, stirring once halfway through, until they are soft and well caramelized. Add the minced garlic to the pan for the last 5 minutes of roasting.
- In the slow cooker, combine 4 cups of boiling water with the chicken base and stir to dissolve.
- Transfer the roasted vegetables and any pan juices to the slow cooker.
- Add the stewed tomatoes, dried basil, thyme, oregano, freshly ground pepper, and bay leaves.
- Cover and cook on high for 2–3 hours, or on low for 4–6 hours, until the flavors have melded and everything is tender.
- Remove and discard the bay leaves. Carefully blend the soup in batches until smooth, or use an immersion blender. Return the blended soup to the slow cooker.
- Stir in the heavy cream, taste, and adjust salt and pepper as needed. Keep the soup on low until ready to serve.
- Serve hot topped with rustic croutons and freshly grated Parmesan.
Notes
*When blending hot liquids, do not overfill the blender and be sure the lid is vented so steam can escape.
**This recipe is adapted from The Pioneer Woman’s Roasted Vegetable Soup.
Nutrition
- Serving Size: 1 Serving
- Calories: 306
- Sugar: 9.2g
- Sodium: 996mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12.1g
- Trans Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 5.3g
- Protein: 4.8g
- Cholesterol: 47mg