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 tablespoons olive oil; 1 large onion, diced; 2 leeks, sliced up to the green part; 2 large carrots, cut in 1/4 rounds; 1 small butternut squash, peeled and cubed; 2 large red potatoes, peeled and chunked; 4 garlic cloves, slivered; 1 (8 ounce) can tomato paste; 1 quart vegetable stock, boiling; 1 (28 ounce) can diced tomatoes; 1 cup chickpeas, precooked; ½ cup fresh parsley leaves, chopped; 1 teaspoon basil, dry; 2 bay leaves; salt; pepper

Servings: persons

4 tablespoons olive oil
1 large onion, diced
2 leeks, sliced up to the green part
2 large carrots, cut in 1/4 rounds
1 small butternut squash, peeled and cubed
2 large red potatoes, peeled and chunked
4 garlic cloves, slivered
1 (8 ounce) can tomato paste
1 quart vegetable stock, boiling
1 (28 ounce) can diced tomatoes
1 cup chickpeas, precooked
½ cup fresh parsley leaves, chopped
1 teaspoon basil, dry
2 bay leaves
salt
pepper

1
Preheat oven to 400F.
2
Heat oil in a heavy, oven proof pot.
3
Add leeks and onions.
4
Stir well.
5
Cover and allow to brown in oven for 30 minutes.
6
Remove from oven, add root vegetables and squash.
7
Stir well.
8
Cover loosely and return to oven for another 30 minutes.
9
Remove pot from oven, stir in tomato paste and garlic.
10
Return to oven until garlic releases it's aroma strongly.
11
Turn off oven and remove pot to cooking surface.
12
Deglaze the pot with the boiling broth.
13
Stir well.
14
Add the can of tomatoes, with juice.
15
Stir well.
16
Bring to a boil, reduce heat.
17
Cover and simmer about 2 hours until reduced some and thicker.
18
Add 1 more can of tomatoes, if desired, or water/vegetable broth to thin.
19
Add drained chickpeas and herbs.
20
Cover and simmer for another 1 to 2 hours.
21
Remove bay leaves, stir gently.
22
Taste and adjust seasoning.
23
Serve with a cheese/vegetable souffle for a great winter dinner.

562

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 large onion, diced, 2 leeks, sliced up to the green part, 2 large carrots, cut in 1/4 rounds, 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