Comforting and nutritious vegetable soup made with roasted winter vegetables, tomatoes and stock. This hearty soup is perfect for keeping cosy during the colder months and is a great way to use up winter veg!
When the weather starts to cool down, this is one of the first recipes I reach for. I grew up eating vegetable soup where everything was just boiled on the stove. It was completely delicious, but I wanted to amp up the flavor.
So one cold day, I tried roasting some of the vegetables before adding them to the soup. Trust me—it makes all the difference in the world!
The high heat from the oven caramelizes the Brussels sprouts and carrots, concentrating their flavors and amplifying their natural sweetness. It’s a super-simple extra step that will take your vegetable soup game to a whole new level.
What Vegetables to Use
For this vegetable soup I wanted to stick to winter veggies. When vegetables are in season they are at their very best and it’s the best way to ensure maximum flavor and nutrition in your food.
Here are the veggies in this soup;
- Red onion
- Carrots
- Brussels Sprouts
- Mushrooms
- Garlic
- Green Beans
You can swap the veggies for your favorites, this soup is so easy to adapt!
Pro Tip: don’t worry about the amount of garlic being overpowering. Once it’s roasted it has a sweet and caramelized flavor which is perfect for this soup!
How to Make Vegetable Soup
Put all the prepared vegetables on a baking tray and drizzle with olive oil, bake and set aside.
Meanwhile, saute the onion and garlic in a Dutch oven.
Add the chicken stock, potatoes & tomato paste.
Add the tomatoes and herbs and simmer.
Add the roasted vegetables and green beans and simmer.
Serve in large bowls with crusty bread.
Can You Freeze This Vegetable Soup
Yes! You can make a double batch of vegetable soup and store it for later or freeze leftovers.
Pour the soup into ziploc bags, freeze then thaw completely before reheating.
You can also store this soup in the fridge for up to 3 days.
Topping Ideas
Top this vegetable soup with some freshly chopped parsley for a fresh and vibrant flavor. For an umami kick why not top with some freshly grated parmesan, cheddar cheese or basil pesto!
Top Tips for Making Vegetable Soup
- When chopping the vegetables before roasting, take a minute to think about size. The mushrooms will shrink down, so they can be a little larger than bite size; everything else needs to be bite size so they roast evenly and are easy to eat.
- To make clean up easy, line the rimmed sheet pan with heavy duty aluminum foil before roasting the vegetables.
- If you don’t like the idea of crushing the canned tomatoes with your hands, you can used crushed tomatoes in tomato puree.
- Cut the potatoes into a small dice (about ½-inch or slightly smaller) to they cook quickly. No need to get out a ruler; just keep them on the petite side.
- I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
- You can always add salt at the end if you need it, but you can never take it away.
- If the vegetables aren’t finished roasting (or haven’t cooled enough to handle) by the time the potatoes are tender, just turn the heat down as low as it will go, and keep the soup warm until you’re ready to proceed.
- When adding the roasted garlic cloves to the soup, mash them against the side of the pot with your spoon as you stir them in to help disperse their flavor.
- This soup freezes beautifully; fill containers or Ziploc bags a little less than full, and freeze until cold. Store in the freezer up to 6 months.
More Delicious Soup Recipes You Might Like;
If you’ve tried this Vegetable Soup recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you.
Vegetable Soup
Ingredients
- 2 cups quartered portobello mushrooms
- 2 cups trimmed and halved Brussels sprouts
- 2 cups chopped carrots
- 1 red onion halved and divided
- 1 head garlic plus 4 diced cloves, divided
- 7 Tbsp. olive oil divided
- ½ tsp. plus ¼ tsp. kosher salt divided
- ½ tsp. black pepper
- 2 cups diced Yukon gold potatoes
- 1 Tbsp. tomato paste
- 4 cups low-sodium chicken stock
- 1 20 oz can whole tomatoes in puree
- 2 bay leaves
- 2 thyme sprigs plus additional for garnish
- 2 cups fresh or frozen green beans
- Fresh parsley for garnish
Instructions
- On a rimmed sheet pan, combine mushrooms, Brussels sprouts, and carrots.
- Cut one onion half into 4 to 6 wedges; place wedges on pan. Roughly chop remaining onion half; and set aside.
- Cut top off garlic head to expose cloves. Place on baking sheet.
- Drizzle vegetables and top of garlic head with 4 tablespoons olive oil; sprinkle with ½ tsp. salt and pepper. Toss to coat (place garlic right-side up).
- Bake at 400°F for 20 minutes. Flip vegetables; bake 15 minutes more. Set aside.
- While vegetables are roasting, start the soup.
- Heat remaining 3 Tbsp. olive oil in a Dutch oven over medium heat.
- Add reserved chopped red onion; cook, stirring occasionally, until softened, about 5 minutes.
- Add diced garlic and remaining ¼ tsp. salt; cook, stirring often, 1 minute.
- Stir in potatoes, tomato paste, and stock. Increase heat to medium high. Using your hands, crush tomatoes into the pan; add puree from can.
- Add bay leaves and thyme; bring to a simmer.
- Reduce heat to medium; simmer until potatoes are tender when pierced with a fork, about 15 minutes.
- Reduce heat to medium low. Squeeze roasted garlic cloves into pan; add remaining roasted
- vegetables and green beans. Cook about 10 minutes more.
- Garnish servings with fresh parsley, if desired.
Notes
- When chopping the vegetables before roasting, take a minute to think about size. The mushrooms will shrink down, so they can be a little larger than bite size; everything else needs to be bite size so they roast evenly and are easy to eat.
- To make clean up easy, line the rimmed sheet pan with heavy duty aluminum foil before roasting the vegetables.
- If you don’t like the idea of crushing the canned tomatoes with your hands, you can used crushed tomatoes in tomato puree.
- Cut the potatoes into a small dice (about ½-inch or slightly smaller) to they cook quickly. No need to get out a ruler; just keep them on the petite side.
- I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
- You can always add salt at the end if you need it, but you can never take it away.
- If the vegetables aren’t finished roasting (or haven’t cooled enough to handle) by the time the potatoes are tender, just turn the heat down as low as it will go, and keep the soup warm until you’re ready to proceed.
- When adding the roasted garlic cloves to the soup, mash them against the side of the pot with your spoon as you stir them in to help disperse their flavor.
- This soup freezes beautifully; fill containers or Ziploc bags a little less than full, and freeze until cold. Store in the freezer up to 6 months.
Amazing! I added mushrooms to mine and it was yuuuumy!