If you are craving a cozy, nourishing bowl of Easy Cheesy Roasted Vegetable Soup Recipe goodness, this recipe is exactly what you need. Roasting the vegetables first brings out deep, slightly sweet flavors, and a touch of parmesan at the end makes the soup rich, comforting, and satisfying without being heavy.
Why You’ll Love This Easy Cheesy Roasted Vegetable Soup Recipe
This soup checks all the boxes for an everyday favorite. It is simple to prepare, packed with vegetables, and full of flavor thanks to roasting instead of boiling. The texture is smooth and creamy without needing cream, and the cheese adds just enough indulgence to keep everyone happy.
It is also very flexible. You can swap vegetables based on what you have, adjust the thickness, or make it ahead for easy lunches during the week. Whether you serve it as a starter or a light main dish, this soup feels warm, filling, and wholesome.
Ingredients for Easy Cheesy Roasted Vegetable Soup Recipe
Roasted Vegetables
- 1 large sweet potato, peeled and cut into chunks
- 1 red bell pepper, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 2 medium carrots, peeled and sliced
- 1 red onion, peeled and cut into wedges
- 3 garlic cloves, left in their skins
- 3 tablespoons olive oil
Seasonings and Soup Base
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 4 to 4 1/2 cups vegetable broth
Cheesy Finish
- 1/3 cup freshly grated parmesan cheese, plus extra for serving
Garnish (Optional)
- Fresh thyme leaves
- Reserved roasted vegetables
Ingredient Notes
If you do not have sweet potato, regular potato or butternut squash works well. For a dairy-free version, simply skip the cheese or use a plant-based parmesan alternative. Parmesan adds flavor more than creaminess, so the soup is still delicious without it.
If you prefer a lighter sodium option, use low-sodium vegetable broth and adjust the seasoning at the end.
Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F. Place the sweet potato, bell peppers, carrots, red onion, and garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, paprika, and cumin, then toss until everything is well coated.
Spread the vegetables out in an even layer. Roast for 30 to 35 minutes, turning once halfway through, until the vegetables are soft and lightly caramelized. The garlic should feel soft when pressed.
Step 2: Prepare the Soup Base
Remove the roasted vegetables from the oven. Set aside a small handful of vegetables for garnish if you like. Carefully squeeze the roasted garlic out of its skins.
Transfer the remaining vegetables and garlic to a large pot. Pour in the vegetable broth, starting with 4 cups. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cook for about 5 minutes.
Step 3: Blend Until Smooth
Using an immersion blender, blend the soup directly in the pot until smooth. If you prefer a thinner soup, add a little more broth and blend again. Taste and adjust seasoning as needed.
If using a countertop blender, blend in batches and return the soup to the pot afterward.
Step 4: Add the Cheese and Serve
Stir in the grated parmesan cheese until fully melted and combined. Heat gently for another minute, making sure the soup does not boil.
Ladle into bowls and top with reserved roasted vegetables, extra parmesan, and fresh thyme if desired.
Pro Tips for Success
- Cut vegetables into similar-sized pieces so they roast evenly.
- Do not overcrowd the baking sheet or the vegetables will steam instead of roast.
- Roasting the garlic in its skin prevents it from burning and gives a mellow flavor.
- Blend thoroughly for the smoothest texture, especially if using carrots.
- Add the cheese off the heat or over low heat to prevent graininess.
Flavor Variations
- Add a pinch of chili flakes or smoked paprika for gentle heat.
- Stir in a spoonful of pesto before serving for an herby twist.
- Use sharp cheddar instead of parmesan for a bolder cheesy flavor.
- Add a splash of lemon juice at the end to brighten the soup.
- Toss in roasted zucchini or cauliflower with the vegetables for variety.
Serving Suggestions
This Easy Cheesy Roasted Vegetable Soup Recipe pairs beautifully with crusty bread, garlic toast, or a warm sandwich. For a more filling meal, serve it alongside a simple green salad or a grilled cheese made with whole grain bread.
It also works well as a starter for a larger dinner, especially during cooler months.
Storage and Freezing Instructions
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days.
To freeze, portion the soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring well before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 8 g |
| Carbohydrates | 28 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sodium | 620 mg |
FAQ About Easy Cheesy Roasted Vegetable Soup Recipe
Can I make this soup vegan?
Yes, you can easily make this soup vegan by omitting the parmesan or using a dairy-free cheese alternative. The roasted vegetables provide plenty of flavor on their own.
Is this soup good for meal prep?
Absolutely. This soup reheats well and keeps its flavor and texture, making it perfect for lunches throughout the week.
Can I use frozen vegetables?
Fresh vegetables are best for roasting, but you can use frozen vegetables if needed. Thaw and pat them dry before roasting to reduce excess moisture.
How do I make the soup thicker?
Use slightly less broth or add an extra sweet potato. Blending longer also helps create a thicker texture.
Can I add protein to this soup?
Yes, you can stir in cooked lentils, white beans, or chickpeas after blending for added protein and texture.
Easy Cheesy Roasted Vegetable Soup Recipe
Equipment
- large baking sheet
- large soup pot
- immersion blender
- measuring cups and spoons
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, sliced
- 1 red onion, cut into wedges
- 3 cloves garlic, skin on
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp ground cumin
- 4.5 cups vegetable broth
- 0.33 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Place sweet potato, bell peppers, carrots, red onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, paprika, and cumin. Toss to coat evenly.
- Spread vegetables in a single layer and roast for 30–35 minutes, turning once halfway, until soft and lightly caramelized.
- Remove from oven. Set aside a small portion for garnish if desired. Squeeze garlic from skins and transfer remaining vegetables to a large pot. Add vegetable broth and bring to a gentle boil, then simmer for 5 minutes.
- Blend the soup using an immersion blender until smooth. Add additional broth if needed to reach desired consistency.
- Stir in the parmesan cheese until melted. Heat gently without boiling. Ladle into bowls and garnish with extra cheese or herbs if desired.
Notes
Nutrition
Final Thoughts
This Easy Cheesy Roasted Vegetable Soup Recipe is a simple, comforting dish that delivers big flavor with minimal effort. Roasting the vegetables transforms everyday ingredients into something special, and the cheesy finish brings everything together beautifully. It is a recipe you will come back to again and again.
