Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 carrots, cut in half lengthwise (approx 3/4 lb); 3 medium zucchini, cut in half lenghtwise (approz 1 1/4 lbs); 8 plum tomatoes, cut in half lengthwise, and seeded (approx. 1 1/2 lbs); 4 large garlic cloves, unpeeled; 2 tablespoons canola oil; 2 teaspoons fresh thyme, chopped; 1 ½ teaspoons salt, divided; ½ teaspoon ground black pepper, divided; 2 ½ cups chicken broth; ½ cup half-and-half; ½ teaspoon smoked paprika, plus more for garnish; ½ cup sour cream

Servings: persons

6 carrots, cut in half lengthwise (approx 3/4 lb)
3 medium zucchini, cut in half lenghtwise (approz 1 1/4 lbs)
8 plum tomatoes, cut in half lengthwise, and seeded (approx. 1 1/2 lbs)
4 large garlic cloves, unpeeled
2 tablespoons canola oil
2 teaspoons fresh thyme, chopped
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
2 ½ cups chicken broth
½ cup half-and-half
½ teaspoon smoked paprika, plus more for garnish
½ cup sour cream

1
Preheat oven to 400 degrees.
2
Cut carrots and zucchini pieces in half crosswise.
3
In a large bowl, combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper; toss well.
4
Arrange veggies in an even layer on large rimmed baking sheet.
5
Bake, turning occasionally, until veggies are tender, 35-40 minutes.
6
Let cool slightly.
7
Remove peels from garlic cloves.
8
In blender combine 1/3 of veggie mixture (including garlic and juices from baking sheet) and 1/3 of chicken broth.
9
Process until smooth, stopping occasionally to scrape the sides of the container.
10
Pour pureed veggies into a large saucepan.
11
Repeat this process twice with remaining veggies and chicken broth.
12
Add remaining 1 tsp salt and 1/4 tsp pepper, half and half and paprika.
13
Cook over medium heat until heated thoroughly, approximately 10 minutes.
14
Serve with dollop of sour cream.
15
Garnish with more smoked paprika if desied.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 carrots, cut in half lengthwise (approx 3/4 lb), 3 medium zucchini, cut in half lenghtwise (approz 1 1/4 lbs), 8 plum tomatoes, cut in half lengthwise, and seeded (approx. 1 1/2 lbs), 4 large garlic cloves, unpeeled, and more.

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

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

That's it — enjoy your meal!

Roasted Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions