This Easy Healthy Roasted Vegetable Soup is a simple, 2-step recipe that’s packed with freshly roasted seasonal vegetables! It’s filling, healthy, family-friendly, and can be made from scratch in less than one hour!
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I’ve you’ve been around here for awhile you’ll know all about my love affair with the Farmer’s Market. Our local market hits its peak in the fall season and it’s just overflowing with all kinds of fresh, seasonal fruits and vegetables that I just can’t resist. Living in Romania means we eat seasonally out of necessity – out of season fruits and vegetables just aren’t really available until they’re in season here, and so soups like this Easy Healthy Roasted Vegetable Soup are a staple in our diet for fall and winter.
This Easy Healthy Roasted Vegetable Soup could not be easier to make – simply roast the vegetables on two sheet pans with a touch of olive oil, salt and pepper, until they’re nice and caramelized (this is where that delicious roasted flavour comes in!!). Add them to a pot with your favourite vegetable or chicken stock to simmer and you’re basically done! It’s SO easy!
We love to enjoy this Easy Healthy Roasted Vegetable Soup on cool days with a dollop of coconut yogurt and some fresh herbs on top. It’s super filling and it eats like a meal, and it’s also a great way to get in all those servings of veggies we should all be eating every day. And the best part? It’s totally kid-friendly too!
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I hope you love this Easy Healthy Roasted Vegetable Soup recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy fresh Farmer’s Market vegetables? I’d love to know!
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Easy Healthy Roasted Vegetable Soup
This Easy Healthy Roasted Vegetable Soup is a simple healthy soup recipe that's packed with freshly roasted seasonal vegetables! It's quick and easy to make!
Ingredients
- 1 eggplant, cut in half and remove stem
- 1/2 head cauliflower, cut into large florets
- 2 onions, quartered
- 2 red bell peppers, halved
- 4 cloves garlic, peeled
- 3 large tomatoes, quartered
- 1 medium zucchini, cut into large chunks
- 5 large carrots, peeled and roughly chopped
- 2 tablespoons olive oil
- salt and pepper, to taste
- 5 cups chicken or vegetable stock
- 1 cup full fat coconut milk (or half and half, if you prefer)
- your favourite dairy-free or dairy yogurt and fresh herbs for serving
Instructions
Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
Drizzle the olive oil over top and sprinkle with salt and pepper.
Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
Simmer for about 10-15 minutes and then turn off the heat.
Add the coconut milk (or half and half) and puree until smooth.
Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.
Recipe Notes
This soup is great for meal prep because it keeps in the fridge for up to 3 days in an airtight container.
Freeze in airtight containers for up to 2 months.
Cindy says
Absolutely fantastic soup, easy to make, flavour is amazing and SO HEALTHY 🙂 I’ve shared your link to this recipe on my instagram and Facebook page. Thank you so much
Chrissie says
Thanks so much! I appreciate it!!
Luke says
Fantastic soup loved it but it took me over an hour and 15 mins to cook but it was amazing thanks so much
The Busy Baker says
Sorry to hear that, maybe it was just a slight difference in temperature. Really glad to hear that it turned out amazing!🙂
Rachel Millhone says
On step 8 it says puree until smooth…am I supposed to use like a handheld blender?
Chrissie says
You can used a hand blender or blend it in a regular blender in batches. Your choice! 🙂
Pam says
I see the need for you to say “salt and pepper to taste”. But can you help a beginning cook a bit? Should I start with a teaspoon or a tablespoon? (I actually know enough to not add a Tablespoon, but can you give direction of where I should start)
TY
Chrissie says
Personally, I’d start with a quarter teaspoon and then season a bit more as you taste. The thing with salt is, if you add too much you can’t take it back. But if you don’t add enough you can always add more. 🙂
Lynne says
Could I get the nutitionnal information for this recipe, thanks.
Chrissie says
Nutrition info is now in the recipe card above. Thanks for your patience! 🙂
Lisa says
So yummy. I used coconut milk but would be good without it as well. Thanks for sharing recipe.
Chrissie says
Glad you loved it! 🙂
Kat says
I’ve never worked with eggplant before, can you give me more detail on that? Do you remove the skin or seeds?
Chrissie says
Removing the skin and seeds for this recipe isn’t necessary.
Di says
Supremely delicious!
The Busy Baker says
We agree 😉 Thank you!
Sandra says
Delicious soup, easy to make, the only change I made was to replace coconut milk with normal milk to reduce fat content further. Thank you 😉
The Busy Baker says
You’re welcome Sandra! Thank you for your feedback🙂