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Roasted Vegetable Soup with Parmesan Recipe

5 from 3 reviews

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There’s something about the scent of caramelized vegetables roasting in the oven that instantly feels like home. This Roasted Vegetable Soup with Parmesan Recipe brings that cozy feeling straight to your bowl, blending sweet, smoky, and cheesy goodness in every spoonful. Trust me, once you try it, it’ll become your go-to comfort soup.

A light blue bowl holds smooth, bright orange soup topped with small pieces of browned vegetables, thin white cheese shreds, and tiny green herb leaves scattered on top. A golden spoon lifts a small scoop of the soup showing the creamy texture and some vegetable pieces. In the background, there are slices of brown crusty bread resting on a surface. The bowl is set on a white marbled texture with a dark blue cloth partially visible beside it. photo taken with an iphone --ar 2:3 --v 7
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Why You'll Love This Recipe

This Roasted Vegetable Soup with Parmesan Recipe isn’t just another soup—it’s the kind you’ll want to make over and over because it's packed with flavor, easy to prepare, and warms you from the inside out. I remember the first time I made it on a brisk fall evening, and it felt like a hug in a bowl.

  • Deep, rich flavor: Roasting the vegetables before blending adds natural sweetness and caramelization you won't get with boiled veggies.
  • Simple ingredients: You likely have most of these in your kitchen, making it an easy weekday meal.
  • Creamy finish without cream: The grated Parmesan adds luxurious creaminess and a savory punch without any dairy overload.
  • Flexible and forgiving: You can swap veggies or adjust spices to suit your taste or whatever’s in season.

Ingredients & Why They Work

Each ingredient in this Roasted Vegetable Soup with Parmesan Recipe plays a role in building the flavor profile, from the sweetness of sweet potatoes to the smoky depth of paprika. Let’s break down why they come together so beautifully and a few tips on picking the best ones.

Flat lay of a large peeled sweet potato cut into chunks, a whole red bell pepper, a whole yellow bell pepper, two peeled medium carrots, three garlic cloves with skins on, a whole red onion cut into wedges, a few sprigs of fresh thyme, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of coarse salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of grated parmesan cheese, and a small white ceramic bowl of vegetable stock, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 this …
  • Sweet potato: Adds natural sweetness and creaminess once roasted; choose firm potatoes with smooth skin.
  • Red and yellow bell peppers: Brighten the soup with color and a mild, fruity flavor; look for peppers that feel heavy for their size.
  • Carrots: Offer earthiness and sweetness; peel them for a smoother texture.
  • Garlic cloves: Roasting them in their skin mellows their sharpness and infuses the soup with warmth.
  • Olive oil: Helps caramelize veggies and adds richness; use good-quality extra virgin for best taste.
  • Salt and pepper: Essential seasonings to balance flavors—adjust to your liking.
  • Ground cumin and paprika: Bring warmth and a subtle smoky undertone that elevates the soup.
  • Red onion: Adds sweetness and depth—roasting rounds out its sharpness.
  • Vegetable stock: Forms the luscious soup base; I recommend homemade or a quality bouillon for richer flavor, especially if you need gluten-free.
  • Parmesan cheese: The star for creaminess and umami; fresh grated parmesan melts beautifully and boosts flavor.
  • Fresh thyme: Garnishes and adds herbaceous notes; a few sprigs make a subtle but noticeable difference.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to customize this soup depending on the season or what’s in my fridge. Sometimes, I swap out the carrots for parsnips or add a sprinkle of chili flakes if I want a little heat. You should feel free to adjust the herbs or swap Parmesan for Pecorino if you prefer a sharper flavor.

  • Variation: I once tried adding roasted butternut squash for an extra layer of sweetness—it turned out wonderfully creamy and comforting.
  • Diet-friendly swap: For a vegan twist, swap the Parmesan with a sprinkle of nutritional yeast, which still adds a cheesy flavor.
  • Seasonal tweak: In winter, I add a pinch of smoked paprika to deepen the smoky notes, perfect for chilly nights.

Step-by-Step: How I Make Roasted Vegetable Soup with Parmesan Recipe

A close-up of a bowl filled with bright orange pumpkin soup that is smooth and creamy. The soup is topped with small pieces of roasted vegetables including dark orange pumpkin chunks and purple onions with slight char marks. There are fine strands of grated cheese scattered over the soup’s surface, and tiny green herb leaves scattered on top. The bowl is white, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast those veggies to golden perfection

Preheat your oven to 200°C (400°F fan). Toss the sweet potato chunks, bell peppers, chopped carrots, and garlic cloves (keep the skins on!) on a large baking tray. Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. I like to use my hands here—just make sure everything is evenly coated. Pop it in the oven and roast for 20 minutes, flipping halfway through so everything caramelizes evenly.

Step 2: Add onions and keep roasting

After the initial roast, toss the red onion wedges into the mix. Give everything another stir to coat the onions in that flavorful oil and spices. Roast for an additional 10 to 12 minutes until all the veggies are tender and have those lovely caramelized edges. This step is where the flavors deepen and the soup really starts coming alive.

Step 3: Blend and finish with Parmesan

Carefully reserve a couple of tablespoons of the roasted veggies to use as a garnish later—that little crunch on top makes a big difference. Squeeze the softened garlic from their skins into the saucepan along with the rest of the roasted veggies. Pour in the vegetable stock, bring it to a boil, then simmer for five minutes to marry the flavors. Use a hand blender to puree the soup until smooth and creamy. Stir in your Parmesan cheese and adjust seasoning to taste.

Step 4: Serve with style

Ladle the soup into bowls and top with the reserved roasted veggies, a sprinkling of extra Parmesan, and fresh thyme sprigs. It not only tastes amazing but looks so inviting. This final touch is my favorite—it adds texture and that fresh herbal kick right before eating.

Top Tip

From my experience making this Roasted Vegetable Soup with Parmesan Recipe, the secret to unbeatable flavor is in roasting the veggies properly and blending gently. I learned that rushing the roasting or blending too roughly can lead to bland or watery soup, and no one wants that.

Instructions

  1. Preheat the oven: Set your oven to 200C/400F (fan). This temperature helps roast the vegetables to a tender, caramelized finish.
  2. Prepare and roast first vegetables: Place the sweet potato chunks, red and yellow bell peppers, carrots, and garlic cloves with skin on a large baking tray. Drizzle with olive oil and sprinkle salt, pepper, cumin, and paprika. Toss everything together well using your hands. Roast for 20 minutes, turning the vegetables halfway through after 10 minutes.
  3. Add and roast onions: After the initial 20 minutes roasting, add the chopped red onion wedges to the tray and toss so they are also coated with oil and spices. Return the tray to the oven and roast for another 10-12 minutes until all vegetables are tender and slightly caramelized.
  4. Reserve some vegetables and start soup: Remove the roasted vegetables from the oven. Set aside a couple of tablespoons of the roasted vegetables for garnish. Place the remaining vegetables and the garlic squeezed out of their skins into a large saucepan.
  5. Add stock and simmer: Pour the vegetable stock into the saucepan with the vegetables. Bring the mixture to a boil, then reduce the heat and simmer for five minutes to meld the flavors.
  6. Blend the soup: Turn off the heat and blend the soup using a hand blender until smooth and creamy.
  7. Finish with parmesan and seasoning: Stir in 35 g of grated parmesan cheese into the hot soup. Taste and adjust seasoning if necessary with additional salt or pepper.
  8. Serve and garnish: Ladle the soup into bowls and top with the reserved roasted vegetables, a sprinkling of grated parmesan, and fresh thyme sprigs for added flavor and presentation.

Notes

  • Roasting the vegetables until golden and caramelized enhances the natural sweetness and depth of flavor in the soup.
  • Leaving the garlic cloves in their skins while roasting helps mellow their flavor and makes squeezing out the softened garlic easy.
  • Using vegetable bouillon stock ensures the soup is gluten-free if needed.
  • For a creamier version, you can add a splash of cream or coconut milk when blending the soup.
  • Feel free to swap parmesan with a vegetarian-friendly cheese if needed to suit dietary preferences.

Nutrition

  • Serving Size: 1 serving
  • Calories: 228 kcal
  • Sugar: 7 g
  • Sodium: 1505 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 9 mg

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