Craving colorful comfort? This Roasted Vegetable Soup is an economical, nourishing bowl of cozy goodness. Roasted vegetables, creamy white beans, and bright lemon create a silky, satisfying soup that’s perfect for weeknight dinners, meal prep, or feeding picky eaters.
This recipe is one of many plant-based soups you can try—if you like variety, consider other favorites such as lentil soup, tomato soup, or a vegan Zuppa Toscana.
Getting vegetables into reluctant eaters can be a challenge. This blended roasted vegetable soup does the job: vibrant roasted veggies are combined with white beans and broth, then pureed into a creamy, approachable soup. The flavors are savory with a touch of natural sweetness, and the texture is luxuriously smooth—so nobody has to know they’re eating a mountain of veggies.
Why you’ll love this vegan vegetable soup
- Eat the rainbow – The roasted sweet potato, bell pepper, zucchini, cauliflower, and onion give the soup a beautiful color and a balanced, satisfying flavor.
- Flexible ingredients – Use the vegetables listed or swap in whatever you have on hand. Roasted root vegetables, winter squashes, or summer produce all work well.
- Simple and budget-friendly – Roasting concentrates flavor while keeping prep easy and inexpensive, and pantry staples like canned beans and broth stretch the recipe further.
How to make roasted vegetable soup
The printable recipe with exact measurements appears in the recipe card below.
Start by arranging the vegetables on a baking sheet, drizzling with olive oil, and seasoning with the spices, salt, and pepper. Toss the vegetables so they’re evenly coated, then roast until the potatoes are tender and the pieces are golden.
Reserve 1 to 2 cups of the roasted vegetables to use as a garnish later.
While the vegetables roast, warm a tablespoon of olive oil in a large pot and sauté minced garlic briefly until fragrant. Add the remaining roasted vegetables, drained white beans, and vegetable broth to the pot. Use about 4 cups of broth for a thicker soup or up to 5 cups if you prefer a thinner, more brothy texture.
Recipe Tip
If you like a thicker, creamier soup, stick with 4 cups of broth. For a lighter, more soup-like finish, increase to 5 cups.
Blend the soup until completely smooth using an immersion blender, or puree in batches in a countertop blender and return to the pot. Gently simmer the blended soup for 5–10 minutes, then stir in fresh lemon juice to brighten the flavors. Adjust salt and pepper to taste.
Serve the soup in bowls topped with the reserved roasted vegetables, a sprinkle of vegan Parmesan, and a twist of black pepper. Crusty bread or a sliced baguette makes a great accompaniment for dunking.
Frequently asked questions
A mix of sweet potato, bell pepper, zucchini, cauliflower, and onion provides a nice balance of sweetness and savory depth. Other vegetables that roast well include butternut or kabocha squash, beets, eggplant, broccoli, carrots, and tomatoes—use what you enjoy or need to use up.
Yes. Roast frozen vegetables straight from the bag; they don’t require thawing. Expect them to take roughly 20–30 minutes, depending on size and moisture.
No—if you prefer, you can sauté the vegetables in the pot with the garlic and simmer in broth until tender (about 20 minutes) before blending. Roasting, however, adds caramelized flavor and depth.
Swap white beans for cooked red lentils, add fresh ginger when sautéing the garlic, or simmer a bouquet of herbs (bay, thyme, rosemary) with the soup. Stirring in chopped leafy greens at the end also works. For extra creaminess, finish with a drizzle of coconut milk or cashew cream.
Yes—omit the oil and roast the vegetables plain, or sauté the garlic in a splash of broth for an oil-free version.
Yes. Cool leftovers to room temperature, store in a sealed freezer-safe container, and freeze for up to three months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Roasted Vegetable Soup
Ingredients
Roasted Vegetables
- 1 medium sweet potato (12 ounces) peeled and cubed
- 1 red bell pepper seeded and chopped into 1-inch chunks
- 1 medium zucchini diced
- 1 small head cauliflower chopped into florets
- 1 medium red onion chopped into 1-inch chunks
- 2-4 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
The Rest
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 15 ounce can white beans drained and rinsed
- 4-5 cups vegetable broth
- 3 tablespoons fresh lemon juice
- 1/2 cup vegan Parmesan (optional, for garnish)
Instructions
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Preheat the oven to 400°F and prepare a large rimmed baking sheet (or two if needed).
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Roast the vegetables: Place all vegetables on the sheet, drizzle with olive oil, and sprinkle with cumin, turmeric, coriander, smoked paprika, salt, and pepper. Toss to coat, then roast 30–40 minutes, until potatoes are tender and edges are golden. Reserve 1–2 cups of roasted vegetables for topping.
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While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium-low heat. Sauté the minced garlic for about 1 minute until fragrant. Add the remaining roasted vegetables, white beans, and 4–5 cups vegetable broth (4 cups for thicker, 5 cups for thinner). Stir to combine.
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Puree the soup with an immersion blender until very smooth, or blend in batches in a high-powered blender and return to the pot.
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Simmer 5–10 minutes to warm through. Stir in fresh lemon juice, taste, and adjust seasoning. Serve with reserved roasted vegetables, a sprinkle of vegan Parmesan, freshly cracked black pepper, and crusty bread. Enjoy!