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!
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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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Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
Easy Healthy Roasted Vegetable Soup
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.
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. 🙂
Sarah says
Do we just cut the eggplant in half as the recipe indicates? Or into smaller cubes for roasting?
The Busy Baker says
Just cut it in half. Happy cooking 😃
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🙂
Tiffany Marentette says
How much would 1 serving be considered? 1 cup? 1/2 a cup?
Chrissie says
1 serving is about 1 1/4 cup.
Janine says
What does the milk actually do to the recipe? Does it make it smoother; enhance it or how
Chrissie says
It makes it a little bit creamier. Feel free to leave it out if you’d prefer.
Karen says
Easy quick delicious. Thank you! I added fresh spinach, broccoli, and a sliver of jalapeno, no tomatoes or zucchini. Used leftover whipping cream, RICH! Basically used what I had so I don’t need to go to the grocery store.
The Busy Baker says
😄Yes, we totally understand! Is safer for us to stay inside now ☺️.
Natalie says
Really tasty! I didn’t have cauliflower but substituted it with white cabbage. Also didn’t blend it too much so it had some texture. Really filling and delicious
The Busy Baker says
So glad you enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
Sheryl says
This soup was awesome, thank you so much for sharing! I also added fresh thyme and rosemary to the roasted vegetables and tweaked it with some paprika at the end. Didn’t use the milk, it was pretty creamy and thick. Sprinkled parmesan and chives on top. Such a great idea to roast a bunch of vegetables and just blend them into a soup! It’s now my favorite go-to meal for our cool, fall days in Canada.
Thanks again!!
The Busy Baker says
Exactly! And such a delicious way to eat all those veggies!🙂
Annie says
Wow!! This is amazing! One of my favorite soups of all time, and I make a lot of soups. So healthy and delicious. I made it exactly except I didn’t have cauliflower, so I left that out. Thank you so much for this recipe!
The Busy Baker says
Thanks so much Annie!!
Frode says
Very tasty recipe,even our picky kid liked it. It’s similar to carrot soup, but all the different vegetables and the roasting gives it much more complexity. I’m tempted to add some ginger next time, or maybe some Indian spices, to try a more exotic and spicy version.
The Busy Baker says
Thanks Frode! Glad you like the recipe!🙂
Kristin says
Best soup I’ve ever made, and I make soup every week! This is restaurant quality! So easy and healthy. The only thing I did different was use Campbells roasted garlic chicken broth. I’m absolutely looking forward to making many more times.
The Busy Baker says
Thanks so much Kristin!🙂
Ilona says
I made this soup last night and I started out as a skeptic. So I followed the recipe (except I didn’t have an eggplant). Wow! This was so easy to make and it was absolutely delicious!!! Thanks for the recipe and I hope to find more yummy recipes from your kitchen.
The Busy Baker says
Thank you for your feedback! I’m so happy you enjoyed it! ☺️
Joanne says
Fabulous, healthy recipe! I was just in Rome and had a creamy vegetable soup and tried this one and it was just as good as the one in Rome.
The Busy Baker says
Wow, thanks so much Joanne!!
Trudi says
Can’t wait to make this. Can you please tell me what hand blender you recommend?
Thank you ☺️
The Busy Baker says
I recomment either this one https://amzn.to/3myHL40 (affiliate link) or this one https://amzn.to/3dMS3f0 (affiliate link). Hope this helps! ☺️
Kym says
This is a very good soup – maybe the best creamed vegetable soup I have tried. The depth and complexity of flavour is great.
Served with garlic and herb bread. Well worth trying.
The Busy Baker Team says
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Es says
Sooo perfect. <3 For seasonings, I omitted pepper and instead added ras el hanout, garlic powder, and a tiny bit of cayenne. I'm having my 3rd bowl in a row as I'm typing this!– Its like having an entire bowl of the best bite of Thanksgiving dinner. The complexity of flavors just doesn't get old.
Ana (The Busy Baker Team) says
I’m so happy you enjoyed it! Ras el hanout is my favourite spice to add over veggies as they roast too. Thank you for taking the time to leave your feedback!
Kf says
Delicious and versatile soup. The first time I made it I followed the recipe exactly- this time I used up different vegetables from the fridge but included the eggplant, onion and garlic and onion. This recipe will be on heavy rotation in my family. Many thanks for this recipe.
Ana (The Busy Baker Team) says
We’re so happy you enjoyed it! I use this as a base recipe for my fridge clean-out every week ☺️ Thank you for taking the time to leave your feedback!