How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Vegetable Soup?

You need 18 ingredients. The key ingredients include: 1 medium eggplant, cut into 3/4-inch pieces, 2 medium zucchini, cut into 3/4-inch pieces, 2 large sweet red peppers, cut into 3/4-inch pieces, 1/2 pound fresh mushrooms, quartered, and more.

Is Roasted Vegetable Soup suitable as soups & stews?

Yes, Roasted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetable Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 3/4-inch pieces; 2 medium zucchini, cut into 3/4-inch pieces; 2 large sweet red peppers, cut into 3/4-inch pieces; 1/2 pound fresh mushrooms, quartered; 1 large sweet potato, peeled and cut into 3/4-inch pieces; 1 large potato, peeled and cut into 3/4-inch pieces; 1 medium leek (white part only), sliced; 6 garlic cloves, minced; 4 cans (14-1/2 ounces each) vegetable or chicken broth; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 2 to 3 teaspoons red wine vinegar; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried marjoram; 1/2 teaspoon rubbed sage; 1/2 teaspoon dried thyme; Salt and pepper to taste

Warm up with this hearty Roasted Vegetable Soup recipe. Made with eggplant, zucchini, sweet red peppers and mushrooms. Easy step-by-step instructions in…

This Roasted Vegetable Soup relies on simple, everyday ingredients such as fresh mushrooms, quartered, garlic cloves, minced, dried rosemary, crushed and dried marjoram. It comes together quickly and makes 4 servings, at about 1347 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1347

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

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Roasted Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

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