{"id":744,"date":"2023-03-20T16:38:44","date_gmt":"2023-03-20T16:38:44","guid":{"rendered":"https:\/\/ahimsaplantkitchen.com\/?p=744"},"modified":"2025-08-26T17:50:53","modified_gmt":"2025-08-26T17:50:53","slug":"roasted-vegetable-soup","status":"publish","type":"post","link":"https:\/\/ahimsaplantkitchen.com\/home\/roasted-vegetable-soup\/","title":{"rendered":"Roasted Vegetable Soup"},"content":{"rendered":"

This roasted vegetable soup is a comforting, nourishing, and delicious plant-based meal that\u2019s perfect for colder days. At Ahimsa Plant Kitchen, I love creating recipes that are simple yet flavorful, and this soup is a great example. The recipe starts by roasting your favorite vegetables in the oven, which brings out their natural sweetness and deep, rich flavors. After roasting, the vegetables are blended into a creamy, velvety soup that warms both body and soul.<\/p>\n

What I enjoy most about this recipe is its flexibility. You can use any vegetables you have on hand, including carrots, bell peppers, onions, tomatoes, zucchini, or even leftover roasted vegetables. This makes it a practical recipe for using up ingredients and reducing food waste. The roasting step intensifies the flavors, while blending ensures a smooth, hearty texture that\u2019s satisfying and wholesome.<\/p>\n

This roasted vegetable soup is perfect for meal prep. The recipe makes about six cups, making it ideal for enjoying over a couple of days. It also freezes beautifully, so you can store portions for busy weekdays or unexpected guests. I often add a splash of olive oil, fresh herbs, or a sprinkle of spices before serving to enhance the flavors even more.<\/p>\n

This plant-based soup is cozy, nutritious, and simple to enjoy. Each spoonful delivers a rich mix of roasted flavors and comforting warmth. Whether served for lunch, dinner, or as part of a meal prep plan, it\u2019s a recipe that brings a little extra care and flavor to your kitchen. Roasted vegetable soup proves that healthy, homemade meals can be easy, flexible, and incredibly satisfying.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Roasted Veggie Soup<\/h2>\n
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This roasted vegetable soup is the perfect meal for those who want something cozy, nourishing, and delicious. This recipe is easy to make and requires little work. All you need to do is roast your favorite vegetables in the oven and then blend them up. You can use any vegetables you like, or even leftovers from previous meals. The result is a rich and flavorful soup that is perfect for colder days. This recipe makes about 6 cups of soup, so it's perfect for enjoying over a couple of days. Recommended for freezing as well.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Soup<\/span><\/div>
Keyword: <\/span>roasted veggie soup<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> lb<\/span> \/ 500 g carrots<\/span> ends removed, roughly chopped (the smaller they are, the quicker they will be done).<\/span><\/li>
  • 1<\/span> red bell pepper<\/span><\/li>
  • 1<\/span> onion<\/span> peeled, roughly chopped<\/span><\/li>
  • 2<\/span> medium-large tomatoes<\/span> roughly chopped<\/span><\/li>
  • 1<\/span> head of garlic<\/span> tip chopped off<\/span><\/li>
  • 1<\/span> cup<\/span> water or veggie stock<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> salt or to taste<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> pepper or to taste<\/span><\/li>
  • 2<\/span> tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

    For garnish:<\/h4>
    • Fresh chives or parsley<\/span><\/li>
    • chili flakes<\/span> pepper<\/span><\/li>
    • chili oil<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • On a lined baking tray, arrange the veggies. Season with salt and pepper, and massage with olive oil. Roast in the oven at 395 degrees F \/ 200 C for around 30 minutes until the carrots are soft (they take the longest, so everything else will be done by then).<\/div><\/li>
      • Let cool for a bit and remove the skin and chore of the bell pepper. Add everything to a blender, and squeeze the garlic out. Add 1 cup of water or veggie stock and blend until smooth. Adjust with water or veggie stock to reach your desired consistency.<\/div><\/li>
      • Re-heat if necessary and garnish with fresh herbs, pepper, and chili flakes, and optionally drizzle with chili oil. Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This roasted vegetable soup is a comforting, nourishing, and delicious plant-based meal that\u2019s perfect for colder days. At Ahimsa Plant Kitchen, I love creating recipes that are simple yet flavorful, and this soup is a great example. The recipe starts by roasting your favorite vegetables in the oven, which brings out their natural sweetness and 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