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Veggie Soup Roasted Vegetables

A hearty, wholesome soup featuring oven-roasted caramelized vegetables simmered in a rich, savory broth. The high-heat roasting step brings out natural sweetness and deep flavor, making this a comforting and nourishing weeknight meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Calories: 145
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium carrots, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 1 medium zucchini, chopped
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup green beans, trimmed and cut
Broth and Pantry
  • 1 can (15 oz) diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and black pepper
  • to garnish fresh parsley

Method
 

Roast the Vegetables
  1. Preheat your oven to 425°F.
  2. Spread the carrots, zucchini, bell pepper, cherry tomatoes, green beans, and onion across a large rimmed baking sheet in a single layer.
  3. Drizzle with olive oil, sprinkle on the smoked paprika, salt, and pepper, then toss everything to coat evenly.
  4. Roast for 25 to 30 minutes, flipping once at the halfway mark, until you see golden-brown edges and a gentle char on the tomatoes.
Build the Broth Base
  1. While the vegetables roast, heat a large soup pot or Dutch oven over medium heat.
  2. Add a small drizzle of olive oil, then sauté the garlic for about 60 seconds until fragrant and just golden.
  3. Pour in the vegetable broth and the canned diced tomatoes with their juices.
  4. Stir in the dried thyme and bring the broth to a gentle simmer.
Combine and Simmer
  1. Once the vegetables come out of the oven, carefully scrape them — along with all the caramelized juices from the baking sheet — directly into the simmering broth.
  2. Stir everything together and let the soup simmer on low heat for 15 to 20 minutes.
  3. Taste and adjust seasoning as needed before serving.
Serve and Garnish
  1. Ladle the soup into bowls and finish with a generous scatter of fresh chopped parsley.

Notes

Substitution Tips: Swap zucchini for yellow squash, butternut squash for bell pepper, or add a drained can of white beans or chickpeas for extra protein. Meal Prep Tip: Chop and toss vegetables with olive oil and seasoning the night before and store in an airtight container. Common Mistakes: Avoid crowding the baking sheet (use two if needed), do not skip the roasting step, season at the end to avoid over-salting, and use fresh or recently purchased dried herbs. Storage: Refrigerate leftovers in a sealed container for up to 4 days or freeze for up to 3 months. Reheat on stovetop over medium-low heat with a splash of broth. Tips: Use an immersion blender to partially blend for picky eaters; add a squeeze of lemon juice before serving to brighten flavors.