Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs russet potatoes, about 4 large; 1 lb turnip, about 2 small; 1 large red onion; 3 garlic cloves, minced; 1 lb eggplant, about 1 medium sized; 1/4 lb zucchini, about 1 medium; 1 lb parsnip, about 2 small; 1 lb carrot, about 3 large; 1 large red pepper; 1/3 cup olive oil; 1/4 cup balsamic vinegar; 1 teaspoon dry basil; 1 teaspoon dried thyme; 1 teaspoon dry oregano; 6 6 cups beef broth or 6 cups vegetable broth

Servings: persons

2 lbs russet potatoes, about 4 large
1 lb turnip, about 2 small
1 large red onion
3 garlic cloves, minced
1 lb eggplant, about 1 medium sized
1/4 lb zucchini, about 1 medium
1 lb parsnip, about 2 small
1 lb carrot, about 3 large
1 large red pepper
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dry basil
1 teaspoon dried thyme
1 teaspoon dry oregano
6 6 cups beef broth or 6 cups vegetable broth

1
Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
2
Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
3
I also use separate bowls when removing from the oven.
4
Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
5
Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
6
Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

577

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

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 15 ingredients. The key ingredients include: 2 lbs russet potatoes, about 4 large, 1 lb turnip, about 2 small, 1 large red onion, 3 garlic cloves, minced, 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