Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each carrots washed; 3 each celery stalks halved; 2 each tomatoes quartered; 2 each turnip cleaned, trimmed; 2 large onions peeled, quartered; 1 each leeks trimmed, quartered; 3 each garlic cloves; 2 teaspoons thyme dried; 1/4 cup olive oil; 1 each bay leaves; 8 cups water; 2 tablespoons olive oil; 1 cup onions chopped; 1 cup celery chopped; 1 cup carrots peeled, chopped; 1 each potatoes peeled, chopped; 1 cup zucchini chopped; 1 cup tomatoes chopped; 6 cups vegetable stock; 1/2 cup pasta; 1 cup green peas frozen

Servings: persons

4 each carrots washed
3 each celery stalks halved
2 each tomatoes quartered
2 each turnip cleaned, trimmed
2 large onions peeled, quartered
1 each leeks trimmed, quartered
3 each garlic cloves
2 teaspoons thyme dried
1/4 cup olive oil
1 each bay leaves
8 cups water
2 tablespoons olive oil
1 cup onions chopped
1 cup celery chopped
1 cup carrots peeled, chopped
1 each potatoes peeled, chopped
1 cup zucchini chopped
1 cup tomatoes chopped
6 cups vegetable stock
1/2 cup pasta
1 cup green peas frozen

1
Preheat oven to 400F (200C).
2
Spread all the vegetables out on a baking sheet.
3
Sprinkle with the thyme and drizzle with oil.
4
Roast for 1 hour or until well browned.
5
Transfer vegetables to a large pot, cover with water and add bay leaf.
6
Bring to a simmer and cook for 45 minutes.
7
Cool and strain.
8
Heat oil in large heavy pot.
9
Add onion and celery and cook until tender.
10
Stir in carrots and potatoes and toss to coat.
11
Stir in zucchini.
12
Add chopped tomatoes and stock and bring to a boil.
13
Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 to 20 minutes.
14
Stir in pasta and peas and simmer for 5 minutes.
15
Serve hot.

675

kcal

Calories

Fat

100

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

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.

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 21 ingredients. The key ingredients include: 4 each carrots washed, 3 each celery stalks halved, 2 each tomatoes quartered, 2 each turnip cleaned, trimmed, 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