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    Home » Main Dishes » Meatless

    Roast Vegetable Soup

    Published: Jan 1, 2022 · Modified: May 2, 2022 by Jessica Fisher

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    Enjoy a delicious, plant-based Roast Vegetable Soup alongside good bread and a big salad. It makes for a filling and comforting dinner packed with all good things.

    When you roast vegetables in the oven, it caramelizes their flavors, making them perfect to blend with herbs and seasonings for this Roast Vegetable Soup recipe. Serve it alongside Homemade Baguette or Garlic Focaccia for an easy dinner.

    tureen of roast vegetable soup on table top with board of sliced baguette and a salad bowl. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • More Great Soup Recipes
    • Tell us what you think!
    • Roast Vegetable Soup

    Years ago when my husband and I were visiting friends in France, they had to step out for a few hours, promising to be home for dinner. We encountered a little culture clash when six o’clock, our dinner time, rolled around, and they weren’t yet home. Somehow we forgot that French diner is quite different than ours.

    I knew Michele had started a soup and stashed it in the refrigerator. When I went to investigate, I found broth and some very large chunks of vegetable floating in it. Hubs and I both raised our eyebrows and snacked on bread and cheese instead.

    Later I came to find out that Michele was preparing a pureed soup, something that was absolutely foreign to me, one who had been raised on Chicken Noodle Soup that came in a red and white can. A ha. More culture clashes.

    Turns out Roast Vegetable Soup, pureed and creamy is a true delight!

    Why Make This

    Roast Vegetable Soup is easy to make. You can use leftover roast vegetables or roast them specifically for this recipe. Roast, simmer, puree. This soup is as easy as could be.

    This soup freezes beautifully. Roast Vegetable Soup is perfect for meal prep as it is good in the fridge for up to 4 days and in the freezer for much longer.

    Roast Vegetable Soup is a great way to use up stuff. This recipe is a great Pantry Challenge meal as it allows you to use whatever you have on hand in the fridge, freezer, or pantry.

    It’s an ideal comfort meal. Serve Roast Vegetable Soup with a chunk of good French cheese and a baguette for a perfect meal. If you’d like, you could also add some cooked shrimp on top or sprinkle with chopped bacon.

    Ingredients

    Here’s what you’ll need to make roast vegetable soup:

    ingredients for roast vegetable soup on black table top.

    vegetables – I’ve included eggplant, yellow squash, celery, bell pepper, carrots, tomato, and garlic in this roast vegetable soup. However, you can use whatever you have on hand, adding more of one or less of another, depending on what needs using. This soup is a great example of making soup from leftovers.

    olive oil – Olive oil is great for brushing on the vegetables prior to roasting. It keeps the vegetables from drying out and adds a rich flavor. You can also use butter or anothe roil if you prefer.

    herbs and spices – I kept the seasoning in this roast vegetable soup simple with salt, pepper, oregano, and bay. You can use your favorite herbs and spices (see variations for ideas) or use a seasoning blend, like Cajun Spice Blend or Basic Spice Blend.

    water – You can use vegetable broth to boost the veggie flavor, but water works just as well. To take this soup in a meatier direction, use chicken stock or beef stock.

    Variations

    Feel free to adjust the vegetables you use in Roast Vegetable Soup as well as the seasoning. Here are just a few ways you can adjust the flavor profile:

    • For Italian, use Homemade Italian Seasoning Mix and serve with focaccia.
    • For French, use Herbes de Provence Blend and serve with baguette.
    • For Mediterranean, use Greek Spice Blend and serve with pita bread.
    • For Indian, add a hefty amount of garam masala and serve with naan.

    Topping ideas: Add chopped green onions, fresh chopped herbs, chopped nuts, crumbled bacon, or even cooked shrimp atop this soup for a fun garnish. You can also top it with oyster crackers, broken saltines, or croutons as well as a drizzle of sour cream or sriracha.

    To save time: use chopped roasted vegetables or even frozen roasted vegetables. Leftover cooked vegetables will work as well.

    Step-by-Step Instructions

    It’s so easy to make this Roast Vegetable Soup! Here’s what to do:

    • brushing the vegetables on the sheet pan with olive oil.
    • roast vegetables on the sheet pan.
    • scooping the pulp from the eggplant into the stockpot.
    • vegetables in stock pot simmering in water with a wooden spoon.
    1. Preheat the oven to 400 °. Place the vegetables on a rimmed baking sheet. Brush the vegetables with the oil and season them to taste with salt and pepper. Roast the vegetables for 30 to 45 minutes, until tender and spotted with brown.
    2. Scoop the eggplant pulp from the skin and place it in a large stockpot. Add the other vegetables, oregano, and bay leaf to the pot.
    3. Add 4 cups broth and bring to a simmer. Simmer the mixture for 30 to 45 minutes or until the vegetables are very tender.
    4. Remove the bay leaf and discard. Use an immersion blender to blend the vegetables until smooth. (You can also blend the soup in a blender or in a food processor.) Thin with more stock, if desired. Adjust the seasonings and serve hot.
    • immersion blender immersed in cooked vegetables in water.
    • pureeing roast vegetable soup with immersion blender.

    To Make Ahead

    This Roast Vegetable Soup freezes beautifully. Here’s how to freeze it:

    • Once the soup is pureed, divide it into meal-size portions in airtight containers.
    • Chill it completely in the refrigerator prior to stashing in the freezer
    • To serve: either thaw in the fridge or reheat from frozen.
    ladle immersed in finished soup in stock pot next to 2-cup soupercubes filled with soup.

    FAQs & Recipe Costs

    Should you roast vegetables for soup?

    You don’t have to roast vegetables for soup, but you can boost their flavors if you do. Roast vegetables take on a delicious caramelized flavor compared to simply boiled or sautéed vegetables.

    Can you make roast vegetable soup in the slow cooker?

    Once you’ve roasted the vegetables in the oven, you can prep the soup in the slow cooker, allowing the vegetables to soften further and blend their flavors, about 3 to 4 hours on HIGH. Once very soft, you can puree the vegetables into the soup.

    What vegetables are good in soup?

    There are a number of vegetables that are good in soup, including asparagus, beans, beets, broccoli, carrots, cauliflower, celery, corn, eggplant, kale, leeks, mushrooms, onions, parsnips, peas, peppers, potatoes, pumpkin, shallots, squash, spinach, sweet potato, tomato, turnips, and zucchini.

    What does it cost?

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • eggplant – $1.00
    • summer squash – $0.84
    • celery – $0.20
    • bell pepper – $2.00
    • carrots – $0.20
    • tomato – $0.50
    • garlic – $0.20
    • olive oil – $0.10
    • herbs and spices – $0.05

    While your costs may vary depending on where and how you shop, you can expect to pay about $5.09 for a big batch of Roast Vegetable Soup, about $0.85/serving.

    overhead shot of vegetable soup in tureen with ladle near a board of bread and a large salad.

    More Great Soup Recipes

    I’ve come to love all kinds of blended soups since that cold night many years ago. These are some of my favorites:

    • Mushroom Beef Stew with Kalamata Olives
    • How to Make Stock From Turkey
    • Quinoa Chili Recipe (93 cents/serving)
    • Alphabet Soup (43 cents/cup)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    close-up of soup tureen filled with roast vegetable soup near a platter of bread.
    Print Recipe Add to Collection Go to Collections
    5 from 3 votes

    Roast Vegetable Soup

    Roasting vegetables in the oven caramelizes their flavors. Blend them into roast vegetable soup and you’ve got a lovely meal.
    Prep Time10 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 40 mins
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 servings
    Calories: 149kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • heavy duty sheet pan
    • pastry brush
    • heavy stockpot
    • immersion blender
    • soup ladle

    Ingredients

    • 1 eggplant trimmed and split lengthwise
    • 2 summer squash trimmed and split in half
    • 2 rib celery trimmed
    • 2 bell pepper (any color) seeded and halved
    • 2 carrots peeled and cut into 2 inch chunks
    • 2 tomato quartered or 2 handfuls grape tomatoes
    • 1 onion peeled and quartered
    • 4 clove garlic peeled
    • 2 tablespoon olive oil
    • salt
    • black pepper
    • 1 tablespoon fresh oregano (chopped) or 1 teaspoon dried oregano
    • 1 bay leaf
    • 4 to 6 cup vegetable broth water or chicken stock can also be used
    US Customary – Metric

    Instructions

    • Preheat the oven to 400 °. Place the vegetables on a rimmed baking sheet. Brush the vegetables with the oil and season them to taste with salt and pepper. Roast the vegetables for 30 to 45 minutes, until tender and spotted with brown.
    • Scoop the eggplant pulp from the skin and place it in a large stockpot. Add the other vegetables, oregano, and bay leaf to the pot.
    • Add 4 cups broth and bring to a simmer. Simmer the mixture for 30 to 45 minutes or until the vegetables are very tender.
    • Remove the bay leaf and discard. Use an immersion blender to blend the vegetables until smooth. (You can also blend the soup in a blender or in a food processor.) Thin with more stock, if desired. Adjust the seasonings and serve hot.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    To freeze: chill the soup and store in meal- or individual-sized portions in the freezer, for up to 2 months. Reheat before serving.
    Nutritional values are approximate and based on ⅙ the recipe.
    Variations: Feel free to adjust the vegetables you use in Roast Vegetable Soup as well as the seasoning. Here are just a few ways you can adjust the flavor profile:
    • For Italian, use Homemade Italian Seasoning Mix and serve with focaccia.
    • For French, use Herbes de Provence Blend and serve with baguette.
    • For Mediterranean, use Greek Spice Blend and serve with pita bread.
    • For Indian, add a hefty amount of garam masala and serve with naan.
     
    Topping ideas: Add chopped green onions, fresh chopped herbs, chopped nuts, crumbled bacon, or even cooked shrimp atop this soup for a fun garnish. You can also top it with oyster crackers, broken saltines, or croutons as well as a drizzle of sour cream or sriracha.

    Nutrition

    Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 985mg | Potassium: 826mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6420IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published September 18, 2011. It has been updated for content and clarity.

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    Comments

    1. Elina

      January 22, 2022 at 11:37 am

      Absolutely delicious and so easy! My toddler and my husband both loved it, too. It feels very European to eat a soup with market fresh vegetables and a fresh baguette.

      Reply
    2. Adrienne

      December 10, 2021 at 12:01 pm

      5 stars
      Yum! Going use the leftovers as starter for homemade lasagna sauce. 🙂

      Reply
    3. Andrea S

      December 18, 2016 at 9:26 pm

      Best ever!!!! I love this soup so much!!! So simple! Love. Those French!!!

      Reply
      • Jessica Fisher

        December 19, 2016 at 7:19 am

        Glad you enjoyed it!

        Reply
    4. Demi

      December 20, 2014 at 11:39 am

      Just made this today with beets, eggplant, bell pepper, carrots, and garlic. Yum! My toddlers loved it!

      Reply
      • Jessica Fisher

        February 27, 2015 at 7:45 am

        So glad to hear it!

        Reply
    5. Annie

      September 05, 2013 at 6:51 am

      this roasted vege soup idea is now my go-to produce box, salvage recipe. if we had a week of reacting to life, instead of tossing out the wilting produce i make this soup. it tastes different every time and there are absolutely no leftovers.

      i think my favorite taste came from kohlrabi-love that spicy kick. this time i’m cooking up my first eggplant, and that chunk of red onion that never made it into a salad.

      i buy and add two boxes of fit-n-active reduced sodium chicken broth from Aldi. if i have a bit of half&half or heavy cream about to expire i add toss that in after the blending process for a bit of creaminess.

      the more i read your blog, the more i realize your eats are good as well as cheap.

      Reply
      • Jessica Fisher

        September 11, 2013 at 10:00 pm

        Thanks for your kind words. I’m so glad to hear this is working well for you!

        Reply
    6. Kathleen

      January 21, 2013 at 3:25 pm

      Hello! This soup looks wonderful and I”m looking forward to trying it. I hate eggplant, though. Can you suggest other veggies that might work in place of the eggplant? Have you tried sweet potatoes or root veggies, like parsnips or turnips?

      Reply
      • Jessica

        January 21, 2013 at 7:50 pm

        I think you could use any vegetables that you like. Just be sure that they cook soft enough to blend smoothly.

        Reply
    7. Danae

      September 25, 2012 at 3:57 pm

      This soup is delicious!! I have one question, though. I’ve never pureed a soup before and I ran into an issue: strings. A bunch of long, hard pieces (I think from the tomato skins) and some thinner strings (celery? eggplant?). Do you think my blender is just not powerful enough? Or do you have any tips to avoid this? Thanks!

      Reply
      • Jessica

        September 25, 2012 at 8:19 pm

        Bummer! I’ve not had that problem before. I guess an added step would be to strain the soup after blending. I use an immersion blender, also called a stick blender. I haven’t used a regular blender before. The immersion blender is one of my favorite tools.

        Reply
    8. Holly

      August 28, 2012 at 9:36 am

      I have some zucchini and summer squash in my freezer that will need to be used. Do you think these would roast up okay? Obviously not like fresh, but hopefully okay? It’s not yet soup season, but coming soon!

      Reply
      • Jessica

        August 29, 2012 at 8:00 am

        @Holly, how did you prep it for the freezer? I’m thinking it might not work for roasting those. But, you could roast the other vegetables and then add the frozen ones when you simmer.

        Reply
    9. Claire

      November 02, 2011 at 2:55 pm

      Bringing up your recipe for our fourth batch I have to finally leave a comment saying how much we LOVE this soup! I found it on Pinterest (I wonder how many repines it’s seen since Debbie? Thanks Debbie!) and it’s been a go to this Fall. It’s really forgiving- squash, zucchini eggplant and cauliflower have all been switched in to act as the bulk veggie and worked great. Thank you for writing it out!

      Reply
      • Jessica

        November 02, 2011 at 6:28 pm

        So glad you’re enjoying it! Yeah!

        Reply
    10. Laura

      September 21, 2011 at 10:48 am

      I made a roasted veggie fontina cheese crab soup yesterday. It was awesome!!!! I didnt think I’d like it too chunky but it didnt matter.

      Reply
    11. Melisa

      September 19, 2011 at 2:25 pm

      I prefer chunky and I like lots of “stuff” in my soup but I think one of those stick blenders would be cool to have. This looks like a very tasty combination of vegies.

      Reply
    12. sarah k. @ the pajama chef

      September 19, 2011 at 1:59 pm

      mmm, sounds so good. we love roasted vegetables around here. and i am totally a smooth soup kinda girl. 🙂

      Reply
    13. Melinda P

      September 19, 2011 at 11:59 am

      Hmmm, eggplant in a pureed soup. Never tried that before, sounds good!! 🙂

      Reply
    14. Steph (The Cheapskate Cook)

      September 19, 2011 at 10:51 am

      Wow, I love the sound of this! Wish I had an immersion blender to make this less of a hassle, but you’d better belive I want to try it anyway!
      I like both chunky and smooth soups. But for the rest of my family, pureed is the way to go.

      Reply
    15. Debbie

      September 19, 2011 at 6:17 am

      Although it’s autumn, I’m not feeling it yet in Phoenix, AZ. But I love soup and this recipe looks so good. I’m always on the lookout for new recipes to try and I think this will be one I will attempt. I posted it on Pinterest as I find that way I never lose the recipes. It links back to your blog post.

      Blessings,
      Debbie

      Reply
    16. The Gentle Mom

      September 18, 2011 at 9:39 pm

      This looks amazing. Do you think it would turn out well using water in place of broth?

      Reply
      • Jessica

        September 18, 2011 at 9:41 pm

        @The Gentle Mom, if you have flavorful veggies, I think it should be fine. You will probably need to add more salt and pepper.

        Reply
    17. karen

      September 18, 2011 at 8:08 pm

      yum! We love smoooooth soup around here. The kiddos favorite is roasted butternut squash, sweet potato, and carrots. I like to add a few sprigs of fresh rosemary with the veg in the oven.

      Reply
    18. Bette Barkley

      September 18, 2011 at 7:37 pm

      The roasted vegetable soup sounds wonderful!

      Reply
    19. Courtney

      September 18, 2011 at 7:33 pm

      Did you take the bay leaf out before the blending? Sounds good, I’ll have to add this to my meatless meals recipe box!

      Reply
      • Jessica

        September 18, 2011 at 7:45 pm

        @Courtney, YES! Thank you for asking. I forgot to write that bit down.

        Reply
    20. Heather

      September 18, 2011 at 6:55 pm

      What a great story! I can’t wait to try this recipe next week.

      Reply

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