This Roasted Vegetable Soup recipe has been brewing in my mind for the last couple of weeks, and I was so glad to find some inspiration for what I was craving in The Pioneer Woman’s recipe on The Food Network. I think all my holiday feasting and baking comes to a head at the end of the year, and then January comes and I just crave something full of vegetable goodness to help my body reset. Can you relate?
So right now, my fridge is filled to the brim with all my good intentions – Costco sized bags of all my favorite fruits and vegetables. This Roasted Vegetable soup is packed full of veggies and is really easy to make. I love the flavor that comes from roasting the vegetables before they go into the crockpot. The high temp of the oven caramelizes the natural sugars in the vegetables and the flavors intensify.
Normally, I would not want to roast my vegetables beyond crisp-tender doneness, but for this recipe, we aren’t concerned at all with the texture because the soup will be blended in the end. So make sure to roast them until you see browning and caramelization because we are after all that flavor!
In the last five minutes of roasting, the minced garlic is added to the baking sheet. This is all the time garlic will need to mellow out in the oven – any longer and it may burn. Then the roasted vegetables are transferred to a crockpot, along with Better Than Bullion chicken base, water, stewed tomatoes, and dried herbs. On high, the soup will cook for 2-3 hours, or you can turn it to the low setting and let it go for 4-6 hours.
Blend the soup in batches, or use an emersion blender, and then return it to the crockpot. Stir in the heavy cream, and then allow it to sit on low heat until you are ready to serve. Check for seasoning, and add salt or pepper to taste.
I highly recommend serving this soup with my Rustic Buttery Garlic Croutons. I love the texture they add to the soup. We also serve it with freshly grated Parmesan cheese.
I really think this Roasted Vegetable Soup recipe is a great way to clean out your vegetable drawer! It’s so velvety and full of flavor, and so cozy to warm up to on a winter day. I love that I can make it early in the day, and then just have it warming in the crockpot for days we have a busy afternoon.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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This Roasted Vegetable Soup recipe is a great way to clean out your vegetable drawer! It’s so velvety and full of flavor.
- 1 lb. cubed butternut squash
- 3 carrots, peeled and cut
- 2 zucchini, cut into 1/2 inch rounds
- 1 red pepper, cored and chopped
- 1 yellow onion, peeled and cut into 1/2 inch pieces
- 1/4 cup oil (I used avocado oil)
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 4 cups water
- 1 tablespoon Better Than Bullion chicken base
- 14.5 ounce can Italian style stewed tomatoes
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 10 turns of a pepper mill
- 2 dried bay leaves
- 1 cup heavy cream
- Rustic Buttery Garlic Croutons
- Freshly grated Parmesan cheese
- Preheat the oven to 425 degrees.
- Arrange prepared squash, carrots, zucchini, pepper, and onion onto a baking sheet. Drizzle with oil and sprinkle with salt. Toss to coat.
- Roast vegetables, stirring halfway through, for 30 minutes, or until they are soft and caramelized. Add garlic to the baking sheet for the last 5 minutes of roasting.
- In a crockpot on the high setting, mix together 4 cups of boiling water with chicken base.
- Add roasted vegetables and all remaining drippings on the baking sheet to the crockpot.
- Add stewed tomatoes, basil, thyme, oregano, pepper, and bay leaves.
- Cover and cook on high heat for 2-3 hours, or low 4-6 hours.
- Remove the bay leaves. Being careful not to overfill the blender, blend the soup* until smooth in batches, and return to crockpot. An emersion blender will also work if you have one.
- Stir in heavy cream, and taste. Add additional salt and pepper to taste. Turn heat to the low setting until ready to serve.
- Serve with rustic croutons and freshly grated Parmesan cheese.
*When blending hot liquid, be careful not to overfill and make sure that the blender pitcher is vented so that hot air can escape as it blends.
**This recipe is adapted from The Pioneer Woman’s Roasted Vegetable Soup.
- Serving Size: 1 Serving
- Calories: 306
- Sugar: 9.2g
- Sodium: 996mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12.1g
- Trans Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 5.3g
- Protein: 4.8g
- Cholesterol: 47mg
Keywords: roasted vegetable soup, roasted vegetables, vegetable soup, soup, healthy