Roasted Vegetable Soup ~ Easy, Fast, Delicious

The beauty of this roasted vegetable soup is that it is so easy yet so delicious – and versatile too! You can take the time to roast the vegetables before incorporating them into the broth. But if you are in a hurry or just feeling a little under the weather, you can simply toss everything into the pot and go.

This soup has an herby, flavorful broth that complements the vegetables to perfection. Serve over egg noodles or drop a few dumplings into the broth while it is still boiling, just before serving. Feel free to add any of your favorite vegetables then sit back and enjoy.

Roasted Vegetable Soup

This vegetable soup recipe is easy to prep. It’s also versatile. If you don’t like something, leave it out. If you don’t have something, that’s okay too. You can tailor it to your tastes.

Roasted vegetables enhance the flavor of this soup. It’s also really easy to make vegetable soup in the InstaPot.

Follow my step-by-step guide below to make your own homemade roasted veggie soup on the stove or in the InstaPot. It uses mostly fresh ingredients and is light enough to enjoy any time of year.

What You Need to Make This Recipe

  • Brussels Sprouts – Remove the ends and cut them in half 
  • Carrots – Keep peel on or remove it; cut into pieces. You can also use baby carrots.
  • Sweet Onion
  • Cabbage – Slice into slivers
  • Mushrooms – Quarter mushrooms 
  • Celery 
  • Grape Tomatoes – Cut in half
  • Fresh Baby Spinach
  • Garlic Cloves – Mince
  • 1 Block Super Firm Tofu – Cut into 1 – 2 inch cubes
  • Mushroom Broth or Chicken Broth
  • Crushed Rosemary
  • Thyme
  • Roasted Garlic Powder
  • Sea salt and black pepper to taste
  • Olive oil – You can substitute avocado oil or other vegetable oil.

How to Make Roasted Vegetable Soup

  1. Preheat oven to 400 degrees F.

  2. In a large mixing bowl, combine Brussels sprouts, carrots, onion, cabbage, celery, mushrooms and tomatoes. Do not add the spinach. Drizzle with olive oil and season with salt and pepper. Mix well. Spread on baking tray. Put in oven for 10 – 12 minutes or until lightly roasted.

  3. In a large pot (8 to 10 quarts) or Instant Pot, add the mushroom broth or chicken broth, tofu, rosemary, thyme, garlic powder, salt, and pepper. Bring the broth to a simmer over medium high heat. If using an InstaPot, use the Sauté function on low.

  4. As the broth begins to boil, add the vegetables (except for the spinach). If cooking in a pot, bring to a boil, then reduce heat to medium or medium and let simmer until vegetables are soft – about 35 – 40 minutes. If using an Instant Pot, set to Pressure Cook High for 21 minutes.

  5. The soup is done when the vegetables are soft. Remove from heat and stir in the spinach just until it wilts.

  6. Top with cheese, green onions, or bread if desired. Serve.

roasted vegetable soup recipe
roasted vegetable soup recipe

Serving Suggestions

You can make vegetable soup in advance and serve it when you need it or serve it as soon as it’s done cooking. Be sure to refrigerate unused portions once it’s cooled.

Serve this soup with crusty bread for a simple and nutritious lunch or as a side for dinner. It’s perfect to add some coziness to a cold day but at the same time, is light enough to enjoy in warmer weather too. 

It’s so easy to add in pasta noodles or wild rice to make it even heartier. If you have a few extra minutes, you can make homemade dumplings with flour and water to add to the soup.

To make this vegetarian, use mushroom broth instead of chicken broth. Read labels before using.

To keep this gluten free, use gluten free breadcrumbs or croutons, or serve with gluten free bread, pasta, or dumplings. 

Frequently Asked Questions

Can you freeze vegetable soup?

Freeze vegetable soup on freezer bags or freezer-safe containers. When ready to use, thaw in the refrigerator. You can also let it thaw by putting it on the stovetop or by putting it into a crockpot on low setting.

How do you store roasted vegetable soup?

Store in airtight glass jars or glass containers with airtight lids for up to five days in the refrigerator. You can also store in the freezer.

Easy Vegetable Soup

This roasted vegetable soup is delicious and filling. You can add pasta or rice to it or make simple dumplings with flour and water.

We eat palm oil free in our household because my son has a palm oil allergy and sensitivity. Because of this, we rarely go out to restaurants. I cook most all of our meals from scratch at home. I’m also gluten free and like recipes that are naturally gluten free. Soups is one category where this is easy.

I hope you make this roasted vegetables recipe. If you do, please leave a rating. Let me know in the comments below how it went. I really enjoy hearing from readers and hearing about your success stories cooking homecooked meals from scratch.  

roasted vegetable soup
Print

Roasted Vegetable Soup

This roasted vegetable soup recipe is delicious and easy to make. Vegetables and spices add to the savory broth for a versatile side dish or meal.
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Keyword easy roasted vegetable soup, easy vegetable soup, roasted vegetable soup, roasted vegetable soup recipe, vegetable soup with tofu
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 cup brussels sprouts, halved with ends cut off
  • 3 - 4 carrots, scraped and cut into 2-inch pieces, halved
  • ½ sweet onion, sliced
  • 1 cup cabbage, sliced into slivers
  • 4 stalks celery
  • 1 cup mushrooms, quartered
  • 1 cup grape tomatoes, halved
  • 2 - 3 cloves garlic, minced
  • 1 block super firm tofu, cut into 1 - 2 inch cubes
  • 1 cup fresh baby spinach
  • 6 - 8 cups mushroom broth or chicken broth
  • 2 teaspoons crushed rosemary
  • 2 teaspoons thyme
  • 2 teaspoons roasted garlic powder
  • sea salt and black pepper to taste
  • olive oil

Instructions

  • Preheat oven to 400 degrees F.
  • In a large mixing bowl, combine all of the vegetables (Brussels sprouts, carrots, onion, cabbage, celery, mushrooms, tomatoes) except for the spinach. Drizzle with olive oil and season with salt and pepper. Mix well. Spread on baking tray. Put in oven for 10 - 12 minutes or until lightly roasted.
  • In a large pot (8 to 10 quarts) or Instant Pot, add the mushroom broth or chicken broth, tofu, rosemary, thyme, garlic powder, salt, and pepper. Bring the broth to a simmer over medium high heat. If using an InstaPot, use the Sauté function on low.
  • Take the vegetables out of the oven. As the broth begins to boil, add the roasted vegetables to the pot on the stove. If cooking in a pot, bring to a boil, then reduce heat to medium or medium and let simmer until vegetables are soft – about 40 minutes. If using an Instant Pot, set to Pressure Cook High for 21 minutes.
  • The soup is done when the vegetables are soft. Remove from heat and stir in the spinach just until it wilts.
  • Garnish with cheese and green onions if desired. You can add parsley or other herbs as well. Serve and enjoy!

Notes

  • Roast vegetables ahead of time if you won't have time before making the soup.
  • If you don't have time to roast the vegetables, that's okay too. You can skip that step and add the vegetables directly to the pot when it starts to boil.

Sharing is caring!

Leave a Reply